Who doesn’t love a delicous taco recipe? Prep and cook now or freeze for later!
These are so easy, just to throw in the crockpot or Instant Pot and dinner is ready!
If you are new to freezer meals, make sure to check out my Ultimate Beginner’s Guide to Freezer Meal Prep right here!
Find even more delicious freezer-friendly recipes and super helpful step-by-step instruction guides right here!
Buffalo Ranch Chicken Tacos
Ingredients
- 2 lb boneless chicken tenders
- 2 tsp seasoning salt
- 1/2 tsp chipotle chili powder
- 1 cup buffalo sauce
- 1/2 cup ranch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup chicken broth (Not in bag)
- 2 cups shredded Mexican cheese blend (Not in bag)
- 12 soft tacos or hard shells (Not in bag)
- Blue cheese crumble (Optional topping)
- Diced tomatoes (Optional topping)
Notes
DAIRY FREE ALTERNATIVE:
-Swap ranch for your favorite dairy-free kind! We’re a fan of the Hidden Valley Ranch version.
-Swap cheese for your favorite dairy free kind!
GLUTEN FREE ALTERNATIVE:
-Swap taco shells for your favorite gluten free kind or eat this with lettuce wraps!
CROCKPOT INSTRUCTIONS:
1. Thaw bag overnight in the fridge or in a bowl of cold water for a few hours
2. Dump bag into Crock Pot and cook low 6-8 hours.
3. Shred the chicken with a mixer or two forks and add in cheese.
4. Add shredded chicken back in the pot with sauce and mix or add as much of the sauce as you prefer to each taco!