I am always searching for quick and easy weeknight dinners, and these buffalo chicken baked tacos are definitely a win! After all….
all you need is love and tacos!
The chicken is made in the slow cooker (prep time 5 minutes) so the bulk of the work is done for you. Then, once the chicken is done, it takes about 5 minutes to prep the tacos for the oven.
If you have never baked a taco, you really should try it! It just melts the cheese, toasts the shells and makes everything warm and gooey! We top ours with a little shredded spinach to add some green and some zesty ranch dressing to off-set the mild heat of the buffalo sauce!
These tacos are sure to please and take just minutes to prepare!
1-2 lbs chicken breast
1 1.2 cups buffalo wing sauce – you want to be sure to choose one that adds flavor, but it not too hot! We use Frank’s Red Hot Wing Sauce
1/2 cup apple cider vinegar
1/2 of a 1 oz ranch dressing mix packet here
Cheese of your choice for topping
Chopped spinach for topping (optional)
Ranch dressing for topping (optional)
Place chicken in your slow cooker and cover with wing sauce, apple cider vinegar, and ranch dressing mix. Cover and cook on HIGH 3-4 hours or 6-8 hours on LOW. Once chicken is done, shred it with two forks in the slow cooker.
Preheat oven to 375 degrees. Place taco shells in an oven safe casserole dish. Fill taco shells 3/4 of the way with the shredded chicken and top with cheese. Bake 8-10 minutes or until cheese is melted and shells are lightly toasted.
Remove tacos from the oven and top with spinach and ranch or the toppings of your choice!
Let’s eat tacos like every day is Tuesday! Enjoy!