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

By harvard88

Ingredients

• 1 1 1 lb organic boneless, skinless chicken breasts
• 1/2 1/2 1/2 cup chicken stock
• 1/2 1/2 1/2 teaspoon garlic powder
• 1/2 1/2 1/2 teaspoon onion powder
• 1/2 1/2 1/2 teaspoon kosher salt
• 1/2 1/2 1/2 cup your favorite wing sauce
• 2 2 2 tablespoons butter
• 16 16 package 16 oz package coleslaw
• 4 4 4 stalks celery, finely chopped
• 4 4 4 green onions, thinly sliced
• 1/4 1/4 1/4 cup mayonnaise
• 1/4 1/4 1/4 cup buttermilk
• 1 1 1 tablespoon dried ranch dressing mix
• 1 1 1 teaspoon sugar
• 1/4 1/4 1/4 cup blue cheese crumbles

Details

Adapted from mountainmamacooks.com

Preparation

Step 1

InstructionsFor the Chicken:
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:
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.
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.