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slow cooker buffalo chicken tacos with blue cheese coleslaw, www.mountainmamacooks.com #tacotuesday

Taco Tuesday: Slow Cooker Buffalo Chicken Tacos with Blue Cheese Slaw


Ingredients

For the Chicken:

  • 1 lb organic boneless, skinless chicken breasts
  • 1/2 cup chicken stock
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup your favorite wing sauce
  • 2 tablespoons butter

For the Coleslaw:

  • 16 oz package coleslaw
  • 4 stalks celery, finely chopped
  • 4 green onions, thinly sliced
  • 1/4 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tablespoon dried ranch dressing mix
  • 1 teaspoon sugar
  • 1/4 cup blue cheese crumbles

Instructions

For the Chicken:

  1. Place the chicken in the slow cooker with chicken stock, garlic powder, onion powder, and kosher salt. Cook on low for 4-5 hours. When chicken is cooked, shred with two forks. Add wing sauce and butter. Mix thoroughly and let cook for an additional 10 minutes.

For the Coleslaw:

  1. While chicken is cooking, prepare coleslaw by placing the cabbage, celery and sliced onions in a large bowl. Make the dressing by mixing mayonnaise, buttermilk, dried ranch dressing mix and sugar in a small bowl. Add to cabbage mix and toss to coat cabbage. Add blue cheese and stir just to combine. Coleslaw can be made up to a day ahead.
  2. When ready to serve, scoop chicken into a flour tortilla and top with desired amount of coleslaw. Garnish with extra blue cheese crumbles and ranch dressing if desired.