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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!

Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch | halfbakedharvest.com

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!

@halfbakedharvest

Buffalo chicken tacos #tacos #buffalo #buffalochicken #jalapeñoranch #crockpot #crockpotrecipes #dinnerideas #foodtok #fallrecipes

♬ Chiquitita – ABBA

Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch

Author: Tieghan Gerard
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6
Calories Per Serving: 762 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Watch the How-To Reel

Ingredients

Creamy Jalapeño Ranch

US Customary – Metric

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

For Easy Homemade Hard Shells: Warm 8-12 corn tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and chicken. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp. 
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This post was originally published on September 8, 2022
4.93 from 182 votes (87 ratings without comment)

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Comments

    1. Hi Ashley,
      Yes, you can follow the instant pot instructions, but you will want to thaw your chicken first! I hope this recipe turns out amazing for you, let me know if you give it a try! xx

      Reply

  2. Made these tonight to practice for the game on Sunday. YUM. Any tips on making the hard shells from corn tortillas. I had trouble getting them to stay folded over and they didn’t crisp up as nicely as yours. That said they were fantastic and I am going to do them for the game but any suggestions to improve the shell would be welcome.

    Reply

    1. Hey Cari,
      Thanks so much for making this dish and sharing your review, I am so glad to hear it was enjoyed! I find coating them in oil really helps to crisp them up nicely and then you can put a toothpick in them to keep them closed. I hope this helps! Have a great weekend:) xx

      Reply

      1. Thanks, Tieghan. I did try a toothpick. Honestly I could work on this until kingdom come and I doubt they will look as great as yours. But hey, they taste great. Round two tomorrow!

        Reply

  3. 5 stars
    Great way to do taco shells but mine were nowhere nearly as crunchy looking and pretty as yours! Tieghan did you use ALOT of oil on the shells before baking them? I used traditional ground beef with my own blend of taco spices, cheese and onions and street taco size tortillas and they were yummy. Thanks for a new way to do taco shells!

    Reply

    1. Maree I had trouble mastering my shells too. I actually wondered if I used too much oil. They didn’t crisp up that well and I had trouble keeping them folded.

      Reply

    2. Hi Maree,
      Thanks so much for making this dish and sharing your review, I am so glad to hear it was enjoyed! I coat them enough so they are no longer dry looking. Have a great weekend:) xx

      Reply

    1. Hi Ginger,
      I would use whole milk in place of the buttermilk. Let me know if you give the recipe a try, I hope you love it! xT

      Reply

    2. Hey Ginger! Add some fresh squeezed lemon to some cream or milk and you will have a great substitute for buttermilk.

      Reply

    3. You can make your own buttermilk in a pinch – just mix half to a whole tablespoon of lemon juice in with the milk and voila!

      Reply

  5. 5 stars
    This recipe was so easy and flavorful! I’m always excited to see what new recipes you’ll be sharing with us. Thank you

    Reply

    1. Hi Claudia,
      Thanks so much for trying this recipe and so many others, I am so glad to hear it was enjoyed! Happy Friday! xx

      Reply

    2. These sound awesome. I’m more a fan of flour tortillas myself, so I think I will try them that way, with some corn tortillas as well for my wife. I’m also thinking they’d make great taquitos as well, just roll the tortillas instead of folding. Also, my family dislikes chipotle peppers so I’ll leave them out. I’m trying these soon!

      Reply

  7. I need a little tutorial on the chipotle pepper. Did you use dried or canned in adobe? Or is there such a thing as a fresh chipotle pepper? Thanks in advance for answering. Looking forward to making this!

    Reply

    3. Hi Cari,
      Sorry for any confusion, you will want to use a canned chipotle pepper in adobo:) I hope you love this recipe! xTieghan

      Reply

    1. Hi Geeni,
      You can rub both sides of the tortilla:) I hope you love this recipe, please let me know if you give it a try! xx

      Reply

  10. The last few days I have had problems saving your recipes to Pinterest. They won’t save. Anyone else having these issues?

    Reply

    2. Hi Mary,
      So sorry to hear you are having issues, everything is working on our end. Please let me know how I can help! xT

      Reply

  11. I don’t have a microwave, can you please suggest another way to warm tortillas? I usually do that over an open flame, is that ok?

    Reply

    1. Hey Jody,
      Sure, you can totally do that! You could also wrap them in foil and warm them in the oven. Please let me know if you have any other questions! xTieghan

      Reply

  12. Hi, your recipe mentions chipotle but the ingredients don’t. How much chipotle does one add to the recipe? Thanks.

    Reply

    2. Hi there,
      The recipe calls for 2 chipotle peppers:) I hope this helps! Please let me know if you have any other questions! xT

      Reply

    1. Hi there,
      The flour tortillas will work they just won’t get as crispy as the corn tortillas. I hope you love this recipe, please let me know if you give it a try! xTieghan

      Reply

    1. Hi Sona,
      Cauliflower would be great to use in place of the chicken, the instant pot instructions are also listed above:) I hope this recipe turns out amazing for you! xTieghan

      Reply

  15. Hi,

    I’m struggling with the cooking time for this one, 3-4 hours? I don’t have a crockpot but I do have a casserole dish, just wondering if my chicken is going to be dry as a bone for cooking it that long? Thank you.

    Reply

    1. Hi Emma,
      The 3-4 hours is on low in a crockpot. If you are planning to cook the chicken in the oven you would probably only do that for 30 minutes max based on the size of your breasts. You can also follow the instant pot instructions! I hope you love this recipe, please let me know if you give it a try! xx

      Reply