Thursday, April 26, 2012

Buffalo Chicken Tacos

Today I really wanted buffalo chicken flavor, but I had taco shells in the fridge, so I decided to marry the two and make buffalo chicken tacos.  I also decided to make them in the crockpot, so I put the chicken, 2 stalks of celery, a handful of carrots, a pepper, a cup of hot sauce, and a half cup of ranch dressing.  I put it on low and cooked everything for about 5 hours.  After 5 hours, I took the chicken out and shredded it, then put it back in the crock pot.  I let that stay in there, just as long as it took to heat some taco shells, set the table, and pour some drinks.

Buffalo Chicken Tacos 
After I set the table, I scooped out the chicken mixture, and topped each taco with bleu cheese and fresh cilantro.  They were so good!  They did turn out quite spicy though, so if you don't like spice too much, you could cook the chicken and vegetables in half a cup hot sauce, half a cup chicken stock, and half a cup ranch dressing.  You could also use bleu cheese dressing instead of the ranch and any other shredded cheese instead of the bleu!  Yay for options!

Buffalo Chicken Tacos

2 chicken breasts
6 (approx.) soft taco shells
1 bell pepper, julienned
2 stalks celery, julienned
1/2 cup carrots, julienned
1/2 cup ranch or bleu cheese dressing
1 cup Frank's Red Hot (or 1/2 cup + 1/2 cup chicken stock)
1/4 cup bleu cheese
Chopped cilantro, for garnish

Place chicken, vegetables, hot sauce, and dressing in crock pot.  Cook on low for approximately 5 hours.  Take chicken out and shred it with two forks.  Place back in crock pot.  Heat tortilla shells in microwave according to packaging.  Fill taco shell with approximately 1 scoop of chicken mixture, top with bleu cheese and garnish with cilantro.  Serve with rice if you want.  (Knorr makes buffalo chicken rice.)