Easy Baked Buffalo Chicken Tacos (Slow Cooker or Instant Pot Chicken)
These Buffalo Chicken Tacos are filled with shredded chicken tossed in buffalo sauce, melty cheese, and baked until crispy in taco shells. Take your Taco Tuesday to the next level with this bold and easy twist on a classic!
Servings: 6 Servings
Calories: 427kcal
Equipment
Ingredients
Buffalo Chicken
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- salt and black pepper to taste
- ½ cup buffalo sauce
Avocado Cilantro Sauce
- ½ large avocado
- ¼ cup unsweetened low-fat Greek yogurt
- ¼ cup cilantro
- ½ lime juiced
- salt and black pepper to taste
Tacos
- 12 flour tortillas (corn tortillas may crack unless warmed up before adding chicken)
- 1 cup shredded Mexican blend or cheddar cheese
Instructions
Instant Pot Buffalo Chicken
- Place the chicken, seasonings and buffalo sauce in the Instant Pot. Cover with lid, set to high pressure and cook for 20 minutes. Slow-release the pressure for 5-10 minutes, then remove the lid and shred chicken with two forks. (1 ½ pounds boneless, skinless chicken breasts or thighs, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, salt and black pepper, ½ cup buffalo sauce)
Slow Cooker Buffalo Chicken
- Place the chicken, seasonings and buffalo sauce in the slow cooker. Cover with lid and cook on high heat for 3-4 hours, then remove the lid and shred chicken with two forks.
Avocado Cilantro Sauce
- Combine all of the sauce ingredients in a food processor or blender and pulse until smooth, about 1-2 minutes. (½ large avocado, ¼ cup unsweetened low-fat Greek yogurt, ¼ cup cilantro, ½ lime, salt and black pepper)
Tacos
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Spread or spray both sides of the tortillas with olive oil. (12 flour tortillas)
- Add ⅓ cup of chicken to each tortilla topped with cheese. Fold the tortilla in half. (1 cup shredded Mexican blend or cheddar cheese)
- Bake for 10-15 minutes and then broil for 2 minutes until tacos are golden. Serve with avocado cilantro dipping sauce and lime wedges.
Video
Notes
- I love The New Primal medium buffalo sauce, but any brand works.
- Use mild buffalo sauce if you prefer less heat.
- This buffalo chicken is versatile—try it in a sandwich or on top of a salad.
- Cooking the chicken in the sauce infuses it with bold flavor.
Nutrition
Serving: 2Tacos | Calories: 427kcal | Carbohydrates: 32.85g | Protein: 34.77g | Fat: 16.8g | Saturated Fat: 6.48g | Polyunsaturated Fat: 2.35g | Monounsaturated Fat: 4.96g | Trans Fat: 0.01g | Cholesterol: 91.95mg | Sodium: 1315.25mg | Potassium: 604.97mg | Fiber: 3.45g | Sugar: 2.91g | Vitamin A: 313.29IU | Vitamin C: 5.41mg | Calcium: 242.61mg | Iron: 2.79mg
