Buffalo Chicken Tacos (Video)

For this easy Instant Pot or slow cooker recipe, buffalo chicken tacos are topped with blue cheese coleslaw. Carb recipes can easily be keto-free or gluten-free!

Pin the Buffalo Chicken Tacos to make later.

This recipe is buffalo chicken tacos Spicy buffalo chicken lovers will love it! And did you know that Frank’s Red Hot Sauce is carb-free?

Carla and I loved these tacos with blue cheese coleslaw in the picture! But if you don’t like that, see below for other coleslaw ideas.

If you have an Instant Pot (or slow cooker) and love Frank’s Red Hot Sauce, you’ll love these tacos!

What are the ingredients needed for this recipe?

What kind of tortilla did you use for your buffalo chicken tacos?

i’m a big fan Mission Carb Balance Low Carb Tortillas (affiliate link), sharing lots of recipes using them. But I love it these days. Mr. Tortilla 2 Net Carb Multigrain Tortilla (affiliate link) I used it in my Salmon Taco and Mexican Slaw recipes. Use your favorite tortillas or low-carb tortillas for delicious tacos with buffalo chicken. Or, if you like the idea, have chicken inside a lettuce wrap for keto.

How can I make this in my slow cooker?

If you want to make these delicious Buffalo Chicken Tacos in your slow cooker, use the chicken instructions in our Slow Cooker Buffalo Chicken Cauliflower Rice Bowl recipe.

Want more buffalo chicken recipes for your Instant Pot?

check out Low Carb Instant Pot Buffalo Chicken Recipe If you’re a true Buffalo Chicken fan, visit my slow cooker/pressure cooker site! Buffalo has a lot of ideas to help you appreciate his chicken taste.

do you like your instant pot?

I 6 quart instant pot (affiliate link) All Instant Pot Recipes. Check out our ever-growing collection of Instant Pot recipes. Click here for pressure cooker/slow cooker recipes from my other site!

How to make Buffalo Chicken Tacos in the Instant Pot:

(Scroll down to see the full recipe with nutritional information.)

Trim chicken breast and cut in half lengthwise.
Melt the butter and mix in the chicken stock and Frank’s Red Hot Sauce.
Place the chicken and sauce in the pressure cooker, cover, and heat manually on high pressure for 5 minutes until the pressure releases naturally.
Once the pressure is released, unlock the lid, remove the chicken breast to a cutting board, let cool for a few minutes, then shred the chicken with 2 forks.
Check the amount of liquid in the pressure cooker and reduce the broth to thicken if necessary.
Return the chicken to the sauce and keep warm while you make the blue cheese coleslaw.
Heat one tortilla in a dry cast-iron skillet or griddle and top each tortilla with some spicy chicken, coleslaw, and, if desired, a few blue cheese crumbles.
Serve immediately, with additional hot sauce added at the table for those who need it.

Other slaws that can be used for buffalo chicken tacos:

I personally love the combination of buffalo chicken and creamy blue cheese! But we know not everyone is a fan of blue cheese, so if you want other options for these taco slaw, try Spicy Mexican Slaw, Spicy Lime Cole Slaw, or Karin’s Low Carb Cole Slaw for your tacos. It is recommended that you include

Buffalo Chicken Flavored Low Carb Dinner:

Weekend Meal Prep:

This recipe has been added to the Weekend Meal Prep category to help you find recipes that you can prepare or cook on the weekend and eat on the weekday!

material

Chicken Ingredients:

6 large boneless, skinless chicken breasts
6 tablespoons melted butter (see note)
1/4 cup chicken stock
1/2 cup Frank’s Red Hot Sauce (see note)

blue cheese coleslaw

6 cups thinly sliced red cabbage (see note)
1/2 cup chopped green onions
1/3 cup blue cheese salad dressing (see note)
Season with salt and freshly ground black pepper
1/4 cup crushed blue cheese

Other materials:

8Mission Carb Balance Low Carb Tortillas
additional crushed blue cheese if desired, optional

instructions

Cut off the fat from the chicken breast and cut it in half lengthwise.
Melt butter and mix chicken stock and Frank’s Red Hot Sauce to make a cooking liquid. (Melt the butter and mix the sauce in the pressure cooker.)
Place chicken and cooking liquid in pressure cooker, close lid, and cook on high pressure for 5 minutes. Then release the pressure naturally.
while the chicken is cooked and the pressure is released mandoline slicer Thinly slice the red cabbage with a 3mm blade.
Chop the green onions and mix the cabbage and green onions.
Add bleu cheese dressing, crushed bleu cheese, mix, and season coleslaw with salt and pepper.
Once the pressure is released, slotted spoon Remove the chicken from the pressure cooker and place it on a cutting board. (Check how much water is left in the pressure cooker, and if it’s too liquid or too thin, reduce the liquid by simmering it down while you prepare the rest of the recipe. Depending on how much water you have, you can do this Sometimes you don’t need it, it frees you from the chickens you use.)
Let chicken cool 1 to 2 minutes. Then use 2 forks to shred the chicken.
If you want to thicken the broth, after the broth has reduced to your desired amount, return the shredded chicken to the pressure cooker, stir to combine with the sauce, and keep warm.
Heat each tortilla in a dry cast iron skillet for about 1 minute.
Sprinkle each tortilla generously with shredded chicken, blue cheese coleslaw, and crushed blue cheese if desired.
Serve immediately with additional Flank’s Red Hot Sauce if desired.

Note

I originally cuisinart electric pressure cooker For this recipe you can use instant pot or stove pressure cooker if that’s what you have. (affiliate link)

For the exciting recipe, I used a pat of butter. If you want to use more, come on! Frank’s Red Hot Sauce is pretty spicy. If you want it milder, use a little more chicken stock and a little less hot sauce.

Lighthouse original blue cheese is used. Instead of blue cheese crumble, you can make a very easy blue cheese coleslaw to use with these tacos.

Buffalo Chicken Sandwich Recipe easy pressure cooker cookbook. (affiliate link)

Nutrition Facts Table:

yield:

Serving size:

1

Amount Per Serving:
calorie: 351Total Fat: 20gsaturated fat: 9gUnsaturated fat: 9gcholesterol: 109mgsodium: 799mgcarbohydrate: 11gfiber: 4gsugar: 5gprotein: 33g

The Recipe Plug-In I use automatically calculates nutritional information. I am not a nutritionist and cannot guarantee 100% accuracy as many variables affect the calculations.

Low Carb / Low Glycemic / South Beach Diet Suggestions:
If you use low-carb flour tortillas, this recipe should be approved by most low-carb meal plans. It would also be delicious served on top or inside a lettuce wrap.

Find more recipes like this:
Discover more recipes like this with Instant Pot Recipes. Use the diet type index to find recipes that are suitable for specific meal plans.I also recommend following Karin’s Kitchen on Pinterest, on facebook, on Instagram, on TikTokor on Youtube To see all the good recipes I’m sharing there.

Historical notes for this recipe:
This recipe was posted in 2016. Details were last updated in 2022.