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".
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.