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5 from 1 vote

Buffalo Chicken Tacos with Blue Cheese Coleslaw

These tacos are made with shredded chicken that's coated in buffalo sauce and topped with a creamy blue cheese coleslaw.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Chicken + Poultry, Slow Cooker, Tacos + Tostadas
Cuisine: American
Keyword: buffalo chicken, buffalo chicken tacos
Servings: 8 servings
Author: Danae Halliday

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

Serving: 2tacos | Calories: 435kcal | Carbohydrates: 35g | Protein: 52g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 106mg | Sodium: 854mg | Fiber: 6g | Sugar: 4g