Buffalo Chicken Tacos

Buffalo Chicken Tacos are topped with blue cheese coleslaw in this easy recipe to make in the Instant Pot or the slow cooker. I used low-carb tortillas, but if you eat the tasty Buffalo Chicken inside lettuce wraps, the Buffalo Chicken Tacos will be Keto or gluten-free!

PIN Buffalo Chicken Tacos to make them later!

These Buffalo Chicken Tacos are going to be a hit with everyone who likes spicy buffalo chicken! And did you know that Frank’s Red Hot Sauce has zero carbs? That means if you serve the Buffalo Chicken in low-carb tortillas or use lettuce wraps these tacos will be perfect for a low-carb meal.

Kara and I loved these Buffalo Chicken Tacos with the Blue Cheese Coleslaw you see in the photos! But if that doesn’t sound like your thing, see ideas below for other slaws you might use in a taco with Buffalo Chicken. And if you have an Instant Pot or a slow cooker and you like Frank’s Red Hot Sauce, I bet you’ll enjoy Buffalo Chicken Tacos for a nice variation to celebrate a spicy Taco Tuesday!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• boneless, skinless chicken breasts
• butter
• homemade chicken stock or canned chicken broth (affiliate link)
• Frank’s Red Hot Sauce (affiliate link)
• red cabbage
• green onion
• blue cheese salad dressing
• salt and fresh-ground black pepper to taste
• crumbled blue cheese
• Mission Carb Balance Low-Carb Tortillas (affiliate link) or Mr. Tortilla 2 Net Carb Multigrain Tortillas (affiliate link)

What Tortillas did I use for Buffalo Chicken Tacos?

I’m a huge fan of Mission Carb Balance Low-Carb Tortillas (affiliate link), and I’ve shared lots of recipes using them. But lately I am really loving the Mr. Tortilla 2 Net Carb Multigrain Tortillas (affiliate link).Or eat the spicy chicken inside lettuce wraps for Keto if you like that idea.

How low in carbs are the Buffalo Chicken Tacos?

If you use one of the low-carb tortilla options that I’m recommending, these tasty tacos have only 7 net carbs per taco and 33 grams of protein!

How to make Buffalo Chicken Tacos in the slow cooker:

If you’d prefer to make the tasty buffalo chicken tacos in a slow cooker, just use the chicken instructions from my recipe for Slow Cooker Cauliflower Rice Bowl that’s also made with Buffalo Chicken.

Love Your Instant Pot?

I use a Six Quart Instant Pot (affiliate link) for all my Instant Pot Recipes. Check out my growing collection of Instant Pot Recipes. 

How to make Buffalo Chicken Tacos in the Instant Pot:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Trim chicken breasts and cut in half lengthwise.
2. Melt butter and mix in the chicken stock and Frank’s Red Hot Sauce.
3. Add the chicken and sauce to the pressure cooker, lock the lid, and cook on MANUAL, HIGH PRESSURE for 5 minutes, then let the pressure release naturally.
4. When the pressure has released, unlock lid, remove chicken breasts to a cutting board, and after they cool for a few minutes shred the chicken apart with two forks. 
5. Check how much liquid is in the pressure cooker, and simmer to reduce and thicken the sauce if you think it needs it.
6. Put the chicken back into the sauce and keep warm while you make the blue cheese coleslaw.
7. Heat tortillas one at a time on a dry cast iron pan or griddle and fill each tortilla with some of the spicy chicken, some slaw, and a few extra crumbles of blue cheese if desired.
8. Serve right away, with extra hot sauce to add at the table for those who want it
9. To make Buffalo Chicken for tacos in the slow cooker, check out the chicken instructions for the Buffalo chicken used in my recipe for Slow Cooker Cauliflower Rice Bowl.

Other Slaws to use for Buffalo Chicken Tacos:

Personally I love the flavor combination of Buffalo Chicken and creamy Blue Cheese! But I know not everyone is a blue cheese fan, so if you’d like other options for a slaw for these tacos I’d recommend Spicy Mexican Slaw, Spicy Lime Coleslaw, or Kalyn’s Low-Carb Coleslaw to go in the tacos.

Weekend Food Prep:

This recipe for Buffalo Chicken Tacos has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

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Yield: 8 tacos

Buffalo Chicken Tacos

Prep Time 20 minutes

Cook Time 5 minutes

Additional Time 30 minutes

Total Time 55 minutes

If you like the flavor of Buffalo chicken, these Buffalo Chicken Tacos are a great dinner option to make in the Instant Pot or the slow cooker! And if you eat the spicy chicken in low-carb tortillas or lettuce wraps, this is a tasty low-carb meal!

Ingredients

Chicken Ingredients:

• 6 large boneless, skinless chicken breasts
• 6 T butter, melted (see notes)
• 1/4 cup chicken stock
• 1/2 cup Frank’s Red Hot Sauce (see notes)

Blue Cheese Coleslaw Ingredients:

• 6 cups thinly sliced red cabbage (see notes)
• 1/2 cup sliced green onion
• 1/3 cup blue cheese salad dressing (see notes)
• salt and fresh-ground black pepper to taste
• 1/4 cup crumbled blue cheese

Other Ingredients:

• 8 Mission Carb Balance Low-Carb Tortillas
• additional crumbled blue cheese if desired, optional

Instructions

1. Trim fat and any undesirable parts from the chicken breasts and cut each one in half lengthwise.
2. Melt the butter, then stir in chicken stock and Frank’s Red Hot Sauce to make the cooking liquid. (You could melt butter and mix the sauce right in the pressure cooker.)
3. Put the chicken and cooking liquid into the pressure cooker, lock lid, and cook on HIGH PRESSURE for 5 minutes; then let the pressure release naturally.
4. While the chicken cooks and pressure releases, use a Mandoline Slicer with the 3mm blade to thinly slice the red cabbage.
5. Slice green onions, then mix the cabbage and green onions.
6. Stir in the blue cheese dressing, then the crumbled blue cheese, and season the slaw to taste with salt and pepper.
7. When the pressure has released, use a slotted spoon to remove chicken from the pressure cooker and place on a cutting board. (Check the liquid left in the pressure cooker and if it seems like too much liquid or it seems too thin, simmer to reduce the liquid while you prepare the rest of the recipe. You may not need to do this, depending on how much liquid is released by the chicken you use.)
8. Let the chicken cool for a minute or two; then use two forks to shred the chicken apart.
9. If you are simmering the cooking liquid to thicken it, wait until the liquid has reduced as much as you’d like it to, then add the shredded chicken back into the pressure cooker, stir to combine with the sauce, and keep warm.
10. Heat tortillas one at a time for a minute or so in a dry cast-iron frying pan.
11. Fill each tortilla with a generous amount of shredded chicken, some blue cheese coleslaw, and additional sprinkles of crumbled blue cheese if desired.
12. Serve the Buffalo Chicken Tacos right away, with extra Frank’s Red Hot Sauce to add at the table if desired.

Notes

I originally used my Cuisinart Electric Pressure Cooker for this recipe, but you can also use an Instant Pot or a stovetop pressure cooker if that’s what you have. (affiliate links)

The inspiring recipe used a whole cup of butter; go for it if you want to use more! Frank's Red Hot Sauce is fairly spicy; if you want it milder use a bit more chicken stock and a little less hot sauce.

I used Lighthouse Original Bleu Cheese. You could make Ridiculously Easy Blue Cheese Coleslaw to use in these tacos if you wanted to instead of blue cheese crumbles. You could use a mix of green and red cabbage for this recipe if you prefer.

Recipe adapted from Buffalo Chicken Sandwiches in The Easy Pressure Cooker Cookbook. (affiliate link)

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 351Total Fat 20gSaturated Fat 9gUnsaturated Fat 9gCholesterol 109mgSodium 799mgCarbohydrates 11gFiber 4gSugar 5gProtein 33g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Buffalo Chicken Tacos recipe would be approved for low-carb eating plans as long as you use low-carb flour tortillas. The shredded Buffalo chicken would also be delicious served over salad or inside lettuce wraps if you want a Keto or gluten-free option. For the original South Beach Diet, this would be considered Phase Two because of the tortillas.

Find More Recipes Like This One:
Use Instant Pot Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for tacos made with Buffalo chicken was posted in 2016. It was last updated with more information in 2025.

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