Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch
These Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch are an easy, flavorful, and perfect weeknight meal featuring tender slow-cooked buffalo chicken combined with a creamy, spicy jalapeño ranch drizzle. Customizable, quick to prepare, and great for leftovers, these tacos strike the perfect balance of crispy, spicy, and fresh flavors everyone will love.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 8-10 tacos 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Chicken and Sauce
- 2 lbs chicken breasts or thighs
- 1 cup buffalo sauce
Jalapeño Ranch Dressing
- 1/2 cup ranch dressing
- 1–2 fresh jalapeños, finely chopped (adjust for heat)
- 1 tbsp fresh lime juice
- 1/4 tsp garlic powder
Taco Components and Toppings
- 8–10 flour or corn tortillas
- 1 cup shredded cheese (cheddar or your choice, optional)
- 1 cup crushed tortilla chips or fried onions (for crispy texture)
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
Instructions
- Prepare the Chicken: Place chicken breasts or thighs in the crockpot and pour buffalo sauce over them, ensuring each piece is well coated. Set the crockpot to low and cook for 6-7 hours or high for about 3-4 hours until the chicken is tender and easy to shred.
- Shred the Chicken: Once cooked, use two forks to shred the chicken right in the crockpot, mixing it with the buffalo sauce to evenly distribute the spicy flavor throughout.
- Make the Jalapeño Ranch Dressing: While the chicken cooks, whisk together ranch dressing with finely chopped jalapeños, fresh lime juice, and a pinch of garlic powder. Adjust the jalapeño amount to control the heat level.
- Prepare Crispy Toppings: If desired, lightly toast crushed tortilla chips or prepare fried onions to add a satisfying texture contrast to the soft chicken filling.
- Warm Tortillas and Assemble Tacos: Warm your tortillas on a skillet or microwave until soft and pliable. Layer the shredded buffalo chicken, drizzle generously with jalapeño ranch, sprinkle with shredded cheese if using, and add your favorite fresh toppings like lettuce, tomatoes, and cilantro.
Notes
- Use chicken thighs for juiciness; breasts work well too.
- Don’t skimp on buffalo sauce; add more for extra saucy chicken.
- Prep toppings ahead to save time before serving.
- Remove jalapeño seeds to reduce heat in the ranch dressing.
- Double the recipe to have leftovers or freeze for later.
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 3g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
Keywords: buffalo chicken, crockpot, slow cooker, tacos, jalapeño ranch, easy dinner, weeknight meal, spicy chicken tacos, gluten free option
