Buffalo Chicken Tacos with Blue Cheese Slaw

by Kelli H. on May 30, 2014

MMM…tacos. I swear, there are a few foods I never get sick of and tacos are totally one of them. I love tacos any way! Especially these non-authentic buffalo chicken tacos. I don’t know if you’ve noticed but David and I have been pretty obsessed with buffalo chicken this year. I mean, we’ve had meatloaf, turkey burgers, hummus, lettuce wraps, and now tacos. I can’t decide which recipe is my favorite, but for the warmer months coming I think I’ll be making these tacos on the regular.

This meal is supppper easy to make. I had David put the chicken into the crockpot at 2 pm and then dinner was ready at 6 which was perfect timing. All I had to do was prep the coleslaw. I call for a bag of coleslaw in the recipe but for this dinner I ended up using a small head of napa cabbage as it’s all that was available at Whole Foods. In fact, I’ve been having a hard time finding bagged coleslaw lately.

So, if you’re totally into the buffalo chicken flavor like we are then I highly recommend these tacos. They were super easy, delicious, and satisfying.

Buffalo Chicken Tacos 
with Blue Cheese Slaw
Adapted from Mountain Mama Cooks

For the Chicken:
1 pound chicken breasts
1 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 cup buffalo wing sauce
2 tablespoons butter

For the Blue Cheese Slaw

1 (16oz) bag coleslaw
1/3 cup mayonnaise
3 Tablespoons milk
1 Tablespoon apple cider vinegar
1/2 Tablespoon lemon juice
2 Tablespoons sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
fresh ground pepper
3/4 cup crumbled blue cheese

Corn or flour tortillas
green onions for garnish

1. Place chicken, broth, garlic powder, onion powder, and salt in a crock pot and cook on high for 4 hours. Shred chicken in crockpot and add buffalo sauce and butter. Keep warm until butter has completely melted. Use a slotted spoon to serve the chicken. 

2. In a large bowl; combine mayonnaise through pepper. Pour cabbage over dressing and mix. Fold in blue cheese. 

3. Assemble tacos by placing some shredded chicken in a tortilla and topping with coleslaw. Garnish with green onions if desired. 

*Note: Using 1 cup broth in the crockpot provides very moist chicken but also yields quite a bit of liquid. I recommend using a slotted spoon or tongs to serve the chicken so that you don’t get an unnecessary amount of liquid in your tacos.

{ 1 comment… read it below or add one }

Made in Sonoma June 1, 2014 at 2:33 am

Love these!!


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