Crockpot Buffalo Chicken Tacos

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These Crockpot Buffalo Chicken Tacos are so simple to make, yet layer on so many delicious flavors and textures! The spicy buffalo chicken is simmered in the crockpot, then topped with a cool, crunchy (and EASY!) celery “slaw”. You have to make this!

Three buffalo chicken tacos on a plate with blue cheese and lime

Let’s be honest, I’ve never met a taco I didn’t like. Last month, I was semi-forced into trying a “famous” Jack in the Box taco….after 43 years of putting it off! Guess what? Yep. I LOVED IT. Taco Bell regular tacos? LOVE.

Call me low brow, but tacos are my THING and I love creating all kinds of tacos! I mean, what could go wrong?!

Related: Buffalo Ranch Chicken Pasta

Throw flavors and textures you like into a tortilla and Voila! A new taco is born! This is exactly what I did with this recipe. I am obsessed with buffalo wings, so I basically threw everything you’d get in a giant plate of wings, into a taco. Sound good?! IT IS!!!

Delicious, spicy chicken, crunchy celery and sprinkles of creamy blue cheese……yesssss!!!!

Three buffalo chicken tacos on a plate with blue cheese

What kind of buffalo sauce to use

I am a die hard fan of Frank’s Red Hot Buffalo Wing Sauce so that is all I use but you can substitute your favorite hot sauce as well. I was happy to recently discover that Frank’s now has a MILD version of the sauce, too!! Same exact flavor but kid-friendly!

Recipe notes & tips

  • Make sure your chicken breasts are completely covered with sauce when you put them in the crockpot to ensure they stay nice and juicy and avoid drying out.
  • For the juiciest chicken, try not to cook it in the crockpot for more than about 4-5 hours on high or 6-7 hours on low.
  • When you take the chicken out of the crockpot, shred it with two forks until finely shredded. I have tried using a mixer to shred chicken, but frankly, two forks works just as well and I don’t have any extra things to clean!
  • The celery “slaw” will keep crisp in the fridge for hours (and even overnight!) so you can make that ahead of time. If you are totally adverse to celery, cabbage works too--see all celery alternatives here.
  • Don’t like blue cheese?? No worries! Leave it out all together or sub in your favorite cheese! No stress!!

How to store the buffalo chicken

This recipe makes A LOT of tacos! What I love doing is using half of the chicken for the tacos, then freezing the other half. I will either do more tacos the next week OR it’s fantastic on buns for buffalo chicken sandwiches! Serve it up with my Air Fryer Roast Potatoes and you have yourself another easy weeknight meal!

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I hope you love these Buffalo Chicken Tacos! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Crockpot Buffalo Chicken Tacos

Casey Rooney
These Crockpot Buffalo Chicken Tacos are so simple to make, yet layer on so many delicious flavors and textures! The spicy buffalo chicken is simmered in the crockpot, then topped with a cool, crunchy (and EASY!) celery "slaw".
5 from 6 votes
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Dinner, Main Course
Cuisine American
Servings 6


For the tacos

  • 4 boneless, skinless chicken breasts
  • 1 cup Buffalo Wing Sauce See Note 1
  • blue cheese optional for topping
  • 12 flour tortillas for serving

For the celery "slaw"

  • 4 celery ribs and leaves, chopped See Note 2
  • 4 tbsp sour cream
  • juice of 1/2 lime
  • chopped cilantro (to taste)
  • 1/2 tsp salt
  • 1/2 cup red onion, sliced
  • 1 tbsp milk See Note 3


  • Place chicken breasts in the crockpot with the Buffalo Wing sauce. Make sure chicken is fully covered with the sauce. Cook on LOW for 4-5 hours or HIGH for 6-8 hours until meat can be shredded easily.
  • While the chicken is cooking, assemble the celery "slaw." Whisk together sour cream, lime juice, milk and salt. Add in celery, onion and cilantro. Toss well and refrigerate until you're ready to assemble the tacos.
  • When chicken is done cooking, carefully remove from crockpot. In a large bowl, shred the chicken with two forks until finely shredded. Return chicken back to the crockpot and stir well to coat with the sauce.
  • Assemble the tacos: Warm tortillas in a hot skillet or in the microwave. Top tortillas with a couple of tablespoons of the chicken, celery slaw and a sprinkle of blue cheese!


Note 1: I always use Franks Red Hot Buffalo Wing Sauce but feel free to use your favorite hot sauce. Make sure the chicken is fully covered with the sauce in the crockpot. 
Note 2: I LOVE using the celery ribs AND leaves! The texture is awesome in a “slaw/salad” like this. However, feel free to just use the celery ribs if you don’t want to use the leaves! If you are totally averse to celery, cabbage works great too! See all celery alternatives here.
Note 3: You just need a splash of milk to thin out the dressing–use however much or little as you like. 
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  1. This is almost making me want to buy another crockpot! I am sending this recipe to my sister so that she can make it for me, thanks so much for sharing 🙂

  2. These tacos were so easy to make and the celery slaw was the perfect topping – added so much flavor. Will make these again!