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Weeknight-style Crockpot Crispy Buffalo Chicken Tacos with Creamy Jalapeño Ranch. Chicken slow cooked in homemade buffalo sauce, then mixed with cheese, stuffed into tortillas, and oven-baked. Each buffalo taco is crunchy on the outside, and spicy, saucy, and cheesy inside. Serve with a creamy, tangy jalapeño ranch and an avocado on top. These come together easily and are so delicious. The perfect crispy taco that everyone loves!
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The very first full week of September and I’m already back with the buffalo chicken recipes. The second football season starts back up all I can think about is fun game night appetizers and dinners. That’s the month of September for me. Then, when October hits I move on to Halloween 24/7.
But for now, it’s fun game day style recipes. And while I know these aren’t traditional tacos, they really are so delicious!
Ingredients
- Boneless chicken breasts or thighs
- Hot sauce
- Salted butter
- Seasoned salt
- Black pepper
- Hard shell tacos
- Shredded cheddar cheese
- Shredded pepper jack cheese
- Cilantro, green onion and avocado for serving
- Chipotle peppers
Creamy Jalapeño Ranch
- Sour cream or plain Greek yogurt
- Mayo
- Buttermilk
- Dried parsley
- Dried dill
- Garlic powder
- Onion powder
- Pickled jalapeños
- Kosher salt
- Chopped fresh chives
Here are the details
These are easy you guys. I want to start out by saying you can make these in either the crockpot, instant pot, or on the stove. Either option works, so use whichever method suits you best! They will all give you the same outcome.
For the crockpot, simply add all the ingredients right into the crockpot. For the hot sauce, I like to use Frank’s Red Hot. Next, add the butter, seasoned salt, and pepper. Let it all slow cook, then shred the meat right into the buffalo sauce.
The very same with the instant pot, except the cooking time is much, much shorter (just 8 minutes).
And for the stove-top, it is slightly more involved, but it’s still easy. Just cook the chicken in a skillet until seared, pour in the sauce, butter, and seasoned salt. Simmer until the chicken is cooked through. Then shred the chicken right into the sauce.
For the crispy shells
Instead of using store-bought taco shells, I like to take corn tortillas and stuff them with the buffalo chicken and cheese. Then I throw them into the oven to bake until the tortillas are crispy.
This method is my favorite and I use it every time I make tacos for my family. We love the crispy oven “fried” shells and melty cheese. It’s the best when some of the cheese melts out onto the pan and gets crispy too. Delicious.
Of course, feel free to use store-bought shells when in a time crunch! The directions I gave in the recipe calls for store-bought, but I provided my homemade recipe too!
The creamy jalapeño ranch
I know that making homemade ranch is just another step, but it really is worth it. And it’s easier than running to the market to pick up a bottle.
I keep mine pretty simple and straightforward. Sour cream or yogurt, mayo, buttermilk, parsley, dill, onion, garlic, and of course, the jalapeños. Instead of fresh jalapeños, I like to use pickled. Using pickled jalapeños adds a subtle, tangy kick that I find especially delicious.
Finish these up with avocado on top, fresh cilantro, and extra buffalo sauce.
Simple to make, but so yummy and fun for fall nights. My family loved these crunchy, crispy tacos!
Looking for more simple game day recipes? Here are a few favorites:
Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos
Sheet Pan Buffalo Chicken Pizza
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Healthier Homemade Crunchwrap Supreme
Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch
Lastly, if you make these Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch
Ingredients
- 2 pounds boneless chicken breasts or thighs
- 1 cup hot sauce , (I like Franks Red Hot)
- 6 tablespoons salted butter
- 2 teaspoons seasoned salt
- black pepper
- 12 hard shell tacos (see notes for homemade option)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- cilantro, green onion, and avocado, for serving
- 2 chipotle peppers, chopped
Creamy Jalapeño Ranch
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup mayo
- 1/2 cup buttermilk
- 1 tablespoon dried parsley
- 2 teaspoons dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 – 1/2 cup pickled jalapeños
- 1 teaspoon kosher salt
- 2 tablespoons chopped fresh chives
Instructions
Crockpot
- 1. In the bowl of your crockpot, combine the chicken, hot sauce, chipotle, butter, seasoned salt, and pepper. Cover and cook on LOW for 3-4 hours or on HIGH for 2 hours.2. When finished cooking, shred the meat and toss with the sauce, then remove the chicken from the sauce, saving the extra sauce for serving. Preheat the oven to 425° F.3. Line the taco shells up in a 9×13 inch baking dish. Transfer to the oven and bake 5 minutes. Stuff the chicken in each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted and the tortillas are crisp.4. Meanwhile, make the Creamy Jalapeño Ranch. Combine all ingredients in a blender. Blend until creamy. Season with salt. 5. Serve the tacos topped with cilantro, green onions, avocado, additional buffalo sauce and Creamy Jalapeño Ranch.
Instant Pot
- 1. In the bowl of your instant pot, combine the chicken, hot sauce, chipotle, butter, seasoned salt, and pepper. Seal the and cook on high pressure for 10 minutes. Release the steam. 2. When finished cooking, shred the meat and toss with the sauce, then remove the chicken from the sauce, saving the extra sauce for serving. Preheat the oven to 425° F.3. Continue on with the recipe as directed in steps 3-5 above.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
A staple in our house. The juiciest chicken and the world’s best ranch. When I’m feeling lazy about the taco shells, I’ll just use tortilla chips and make nachos (it’s easier to eat too). Fantastic flavors and don’t skip the jalepeno ranch.
Hey Ashley,
Thank you so much for giving this recipe a try and sharing your thoughts, so happy it worked for you! Have the best weekend!
Make on repeat, best tacos ever. Can I make the tacos and out in the fridge before baking so I can have them pre done before family arrives? I just use soft tortillas and oil the outsides. I don’t want them to get soggy if they sit in the fridge for a few hours prior to baking. Thanks!
Hey Holly,
Happy Friday! Thank you so much for making this recipe so often and sharing your thoughts, so happy it always works for you!
Yes, I think that would be okay for you to do.
We made this recipe last night and we will continue making this amazing meal on repeat. Wow. It’s so delicious! The only thing I would change is the ranch does not need the added salt. It’s so dang good!! Make it!
Hey Bridget,
Thanks for cooking this recipe and for the feedback, so glad it was a win! Have a great day!
I absolutely love this recipe! My kids always request these tacos! Thank you so much- Is there any recommendations for sides we could pair with this? Thank you
Hey Natalie,
Thank you so much! Love to hear this recipe is always enjoyed by your family!
I love serving these with rice and beans or a corn salad!
https://www.halfbakedharvest.com/grilled-street-corn-salad/
Please let me know if you have any other questions!
Love this recipe! Question, could you substitute ghee for the butter?
Thanks so much, Kristina! Totally, that would work nicely for you!
Please let me know if you have any other questions!
Not a friendly recipe for pre shredded chicken
Thanks for sharing your feedback, Mo!
I made this in a pinch with baked chicken thighs that I shredded and then tossed in the buffalo/butter sauce… they were awesome! The jalapeno ranch is a keeper and a must 🙂 I served them on a big wooden cutting board with chopped avocado, cilantro, lime juice piled on the side… I’m making these on rotation, so thank you!
Hey Megan,
Fantastic! So glad to hear you enjoyed this dish, I appreciate you making it!
I see the chipotle peppers listed in the ingredient list, but not in the directions. Do you just throw those in the crockpot from the beginning?
Excited to make this!
Hi Amanda,
You can add the chipotle peppers in step 1. I hope you love this recipe, please let me know if you have any other questions!
Are the chipotles listed in the recipe a mistake?
Hi Ann,
I used 2 chipotle peppers, feel free to adjust to your liking. I hope you love this recipe!
Have a great recipe!
How do you make this on the stovetop?
Hi Asha,
So sorry, I do not have the stove top instructions for this recipe, I would follow the crockpot or instant pot. Please let me know if you have any other questions!
Wow, fantastic. Used fresh herbs and pickled pepperoncini in the ranch and it was absolutely delicious.
Hi there! So happy to hear you loved this recipe! Thanks so much for trying out these tacos! Have a great day! 🙂 xT