Skinny Baked Buffalo Chicken Tacos

Image of crock pot, buffalo chicken tacos, broccoli, rice

I have lived in Wyoming all of my life, so I am no stranger to springtime snowstorms.   However, it would seem that the snowpocalypse is upon us.

The last two days we have been hit hard with a wet, heavy snow that has all but shut the town down.  Even worse, it has left this active mama and her even more active toddler cooped up inside the house for two days straight.

Why oh why did I think it was safe to put away the snowsuits already?

My backyard at the start of the storm yesterday.

Because I meal plan for the week on Mondays, I have had tonight's dinner ingredients prepped for a while now.  But I am cold and a little bit cranky from it, so needless to say, a crockpot meal was definitely a must for this evening's dinner.  Not only does using a crockpot make cooking exponentially easier, but it just seems to compliment a cold, dreary day so well.

This change of plans didn't upset my schedule much at all.  I simply took the chicken I had planned on chopping up and baking and put it in the crockpot for a shredded meal instead.  Easy peasy.

And, in case you were curious, I got my crockpot (pictured below) as a gift for Christmas.  I can promise you I am not exaggerating when I say this thing is worth its weight in gold!







  • 3 large chicken breasts
  • 1.5 cups Frank's Red Hot Original Hot Sauce
  • 2 tbsp Siracha
  • 2 tbsp Light Sour Cream
  •  1 tbs prepared horseradish
  • Hard taco shells
  • 1/4 cup low-fat, part-skim shredded mozzarella cheese (or cheese of your choice)

1. Preheat oven to 350 F.

2. Place chicken breasts in crockpot and cover entirely in Frank's.

3. Drizzle Siracha over all of the chicken breasts.

4. In a separate bowl, combine prepared horseradish and light sour cream until thoroughly blended.

5.  Drizzle sour cream mixture over chicken breasts and mix throughout.

6. Cook on High for 3 hours or Low for 6 hours.

7. Shred the cooked chicken breasts.  You can do this in the crockpot with a fork or, as I did, in your KitchenAid mixer.


8. Mix shredded chicken throughout hot sauce mixture and spoon into taco shells.  Top with shredded cheese.

9. Bake for 10-15 minutes until cheese is melted and taco shells are extra crispy.

10. Top with any other taco toppings you desire and enjoy!

Note: To add a little extra spice, feel free to add some diced jalapenos or banana peppers.




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