Crock-Pot Buffalo Chicken Tacos
Spicy shredded chicken meat in a taco. 3 ingredients in the slow cooker and add your favorite taco ingredients.
- 1.5 Pounds Boneless Skinless Chicken Breasts thawed
- 1 Cup Hot Wing Buffalo Sauce
- 3 Tablespoons Unsalted Butter
- 6 Medium Tortilla Shells
- 1 Cup Shredded Cheddar Cheese
- 1 Cup Tomatoes chopped
- 1 Cup Lettuce shredded
Add the chicken, buffalo sauce and butter to the crock-pot.
Cover and Cook on LOW for 4 hours or until the chicken registers 165°F (74°C) on a meat thermometer.
Remove the chicken from the crock-pot and shred with a fork. Return the chicken to the crock-pot and stir well.