Wednesday, September 11, 2013

CrockPot Buffalo Chicken Tacos

Spicy, Buffalo-wingy goodness right there!
My husband loves all things Buffalo. As in the wings, not the city. I've seen him put Buffalo sauce on just about anything, sometimes to the point of making me gag. So, I thought he would be really excited about these tacos when I pitched him the idea last night while he was at work.
"Eh, okay," he says.
"REALLY? That's all the excitement I get for BUFFALO chicken tacos?"
"It's just that we have tacos all the time . . . "
Hmm, he does have a point. Tacos are my go-to meal when I can't come up with anything more creative. "But these have BUFFALO sauce!"
"Okay, we can try them," his final answer.

I made them anyway because, let's face it, I can't come up with elaborate, time-consuming meals every stinkin' day, so Buffalo chicken tacos were happening. Well, his immediate response after the first bite solidified my genius:
"You were SO right! I will never doubt you again. Oh my gosh, so good!" Yes, that is what he actually said. I'm right. Of course, haha! Never doubt the wife!

Now I'm going to bask in the glory of my husband telling me I'm right (I am almost always right, but he rarely admits it) while I attempt to clean the Buffalo sauce off of every surface in my kitchen.

Oh, and if you like Buffalo sauce, try this one. It's definitely a keeper in our house!
Being right sure looks good.

CrockPot Buffalo Chicken Tacos

3-4 boneless, skinless chicken breasts (I used frozen and it worked great!)
1/4 teaspoon pepper
3/4-1 cup Frank's RedHot Buffalo Wing Sauce (I used 1 cup with 3 breasts, 3/4 cup would have been plenty)
3 tablespoons melted butter
Corn tortillas
Oil for frying
Chunky blue cheese dressing
Coleslaw mix
Green onions, chopped
LOTS of napkins!

Spray your crock with oil-I use a Misto with olive oil, but Pam would work fine. Place chicken breasts in the crock and sprinkle with black pepper. Mix Frank's RedHot and melted butter together and pour over the breasts. Cover and cook on low for 4-6 hours, or until chicken shreds easily with a fork.

Remove chicken from the CrockPot and shred with two forks. Put the chicken back into the hot sauce mixture and stir. Turn to high and leave the lid off for 10 minutes. The chicken will be very juicy and doesn't thicken much, hence the need for lots of napkins!

Meanwhile, heat the oil in skillet and quick fry your tortillas. We use a cast-iron skillet on medium heat and do about 30 seconds a side. You could also use flour tortillas, if you don't want the mess and hassle of frying.

Serve tacos with coleslaw, chunky blue cheese dressing, and chopped green onions. Enjoy!