Shredded Buffalo Chicken Tacos
First Things First! This Is A Recipe That My Wonderful Boyfriend, Brandon, Came Up With. Tonight Was My First Night Ever Making It On My Own! All The Credit Goes To Him.
Your Crockpot
1 Package Boneless/Skinless Chicken Breast
1 23oz Bottle Franks Red Hot Sauce
6oz of Beer {you can always use a little more than half} [I don't recommend dark beer]
Flour or White Corn Tortillas
Shredded Cheese
Green Onion
Cabbage
NOTE [You don't have to use green onion or cabbage. You can use whatever you like to put on top of your tacos. It's always changing for us every time we eat it.]
Cabbage
NOTE [You don't have to use green onion or cabbage. You can use whatever you like to put on top of your tacos. It's always changing for us every time we eat it.]
*~I recommend the minimum time for cooking 6 hours, you can always cook it longer after 6 hours~*
Directions: Set up your crockpot and set it on high. Pour in Franks Red Hot Sauce and half a can of beer. {I like to pour a little bit of the beer in the Franks bottle to get the rest of the sauce out and pour it in the crockpot}. Add the chicken breast and cover. Let it cook.
About 4 hours in the chicken should be starting to fall apart when a fork or knife is inserted. Be careful taking the chicken out. It will sometimes just break off and splash back down into the pot. Shred the chicken to your liking and then pour back in after all chicken is shredded. Stir around so everything gets covered and put the cover back on. Let it continue to cook.
Meanwhile, you can prepare any of your toppings to it is ready to go when the chicken is done. I shred a lot of cheese \\We like cheese in this house//
Preparing these is simple. Pour some vegetable oil in a pan and let it get hot. I don't have a thermometer to check the exact temperature. Tear a tiny piece or tortilla off and put it in the pan to see if it's hot enough. You will know. When oil is ready take a very small pinch of cheese and put in the center of the tortilla. Grab both ends and place in oil going back and forth then lay down for it to cook. I use tongs and a fork. Tongs to flip and a fork to hold it open a little bit. Make them as crispy as you like them.
Once all made, put some chicken inside, cheese, cabbage or lettuce, onion, or whatever you choose. Serve up and Enjoy!!! :)
About 4 hours in the chicken should be starting to fall apart when a fork or knife is inserted. Be careful taking the chicken out. It will sometimes just break off and splash back down into the pot. Shred the chicken to your liking and then pour back in after all chicken is shredded. Stir around so everything gets covered and put the cover back on. Let it continue to cook.
Meanwhile, you can prepare any of your toppings to it is ready to go when the chicken is done. I shred a lot of cheese \\We like cheese in this house//
Preparing these is simple. Pour some vegetable oil in a pan and let it get hot. I don't have a thermometer to check the exact temperature. Tear a tiny piece or tortilla off and put it in the pan to see if it's hot enough. You will know. When oil is ready take a very small pinch of cheese and put in the center of the tortilla. Grab both ends and place in oil going back and forth then lay down for it to cook. I use tongs and a fork. Tongs to flip and a fork to hold it open a little bit. Make them as crispy as you like them.
Once all made, put some chicken inside, cheese, cabbage or lettuce, onion, or whatever you choose. Serve up and Enjoy!!! :)
★ Crissy Rose ★
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