Buffalo Chicken Tacos with Blue Cheese Coleslaw
on Sep 27, 2016, Updated Aug 25, 2024
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Shredded chicken coated in buffalo sauce and topped with a creamy blue cheese coleslaw. These easy to make slow cooker Buffalo Chicken Tacos with Blue Cheese Coleslaw are perfect for a weeknight dinner or serve them up on game day!
It’s that time of year again where I dust off the old slow cooker and start putting it to work. A lot of people use their slow cookers year round and I’d like to say I’m one of them, but I’m not. There are tons of ways you can use it in the summer, but I’m all about my grill from May through September. Usually when the temperatures start dipping down below 60 I’m a little less excited about standing outside tending to the grill. Although, don’t be surprised if you see a blond haired girl standing out on her deck with her winter coat on in November grilling up her favorite cut of meat!
One of my favorite things about making dinner in the slow cooker is I can make a large amount of food and not dirty up all the dishes I own. Even though there’s only two mouths to feed in our house (4 if you count the snacks the cats get) I like to make extra so I can stick it in the freezer for the days when I’m too busy or have no motivation to make dinner. Yes, even food bloggers have days where the thought of cooking is the last thing on your mind.
One of my favorite things to throw in my slow cooker is chicken. You can flavor it with just about anything you have on hand and it will generally turn out good. Since my husband and I are both fans of buffalo sauce I knew these Buffalo Chicken Tacos with Blue Cheese Coleslaw would be a hit.
The tacos couldn’t be easier to make and they’re great not only for a weeknight dinner, but crowd pleasing game day food as well. The chicken is flavored with onion, carrots, celery seed, and garlic and cooked on low until it’s easy to shred. Once the chicken is shredded a generous amount of buffalo sauce is stirred in along with Vital Proteins Collagen Peptides. Yes, collagen peptides.
Adding just a couple scoops of flavorless and completely undetectable collagen to these tacos adds an extra 18 grams of proteins to them not to mention the benefits of helping with the repair of joint and bone damage (super important for runners), healthier looking hair, skin and nails and if you have any digestion issues it can help with that as well. Most importantly these Buffalo Chicken Tacos with Blue Cheese Coleslaw taste incredible and they’re sure to make any buffalo sauce lover happy!
Thanks to my friends at Vital Proteins for sponsoring this post. As always all opinions are my own.
Buffalo Chicken Tacos with Blue Cheese Coleslaw
Ingredients
Buffalo Chicken Tacos
- 2 pounds boneless skinless chicken breasts
- Kosher salt and black pepper to taste
- 1/2 teaspoon celery seeds
- 1/4 teaspoon garlic powder
- 1/2 yellow onion, diced
- 1 large carrot, peeled and diced
- 2 cups low sodium chicken broth
- 1/3 - 1/2 cup buffalo sauce
- 16 corn tortillas
Blue Cheese Coleslaw
- 1/2 of a small head red cabbage, shredded
- 1/2 of a small head green cabbage, shredded
- 3 carrots, peeled and shredded
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons dijon mustard
- 2 tablespoons whole grain mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon celery seed
- Kosher salt and black pepper to taste
- 1 ounce crumbled blue cheese plus more for topping the tacos
Instructions
Buffalo Chicken Tacos
- Set your slow cooker to low or medium heat.
- Season the chicken with salt, pepper, celery seed and garlic powder. Place the chicken in the slow cooker and add in the diced onion and carrot. Pour in the chicken broth and cover with the lid.
- Cook the chicken for 3-6 hours depending on the size and how fast or slow your slow cooker cooks. Once the chicken is tender and cooked through remove it from the slow cooker onto a plate and shred it with two forks.
- Pour the broth from the chicken into a glass measuring cup, straining out the vegetables and keeping them in the slow cooker.
- Place the shredded chicken back in the slow cooker and add in the buffalo sauce and approximately a 3/4-1 cup of the reserved broth. Stir everything together until combined and keep warm until ready to serve.
- Serve the tacos in warmed corn tortillas topped with the blue cheese coleslaw and more crumbled blue cheese.
Blue Cheese Coleslaw
- Shred the cabbages and carrots in a food processor or with a box grater and place them in a large bowl.
- Stir together the remaining ingredients in a glass measuring cup then pour all over the cabbage and carrots. Stir together until combined, then cover and refrigerate until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow – I love blue cheese Danae. What a great meal! And that it’s made in the slow cooker. I’ve been making double of a lot of meals lately and freezing half. I’d love to have a stockpile of this chicken in the freezer too!
These make me so happy! I’m totally in the mood to make these now. :)
taco and Buffalo chicken…oh YES!! these sounds just bout perfect
That Blue Cheese Coleslaw sounds off-the-charts amazing!! This is the perfect Sunday Football-watching meal!!
These tacos look amazing, I love blue cheese! Can’t wait too try these!