Appetizers
Slow Cooker Buffalo Chicken Taquitos
Description
When your husband looks longingly into your eyes and utters the words, “I LOVE Buffalo chicken,” you know you have a winning recipe. Ladies and gents, the secret to bliss: Slow Cooker Buffalo Chicken Taquitos.
Ingredients
- 2 boneless skinless chicken breasts about 1 1/4 pounds
- ½ cup Buffalo wing sauce plus 3-5 tablespoons, divided
- 1 teaspoon kosher salt
- 1 ½ teaspoons garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper
- ¼ cup non-fat Plain Greek yogurt
- 1 cup freshly grated Monetary Jack cheese
- 10 flour tortillas fajita/taco size, 6-inch
- extra-virgin olive oil or cooking spray
- For serving: chopped green onions crumbled blue cheese, additional Buffalo wing sauce
Directions
- Place in the chicken breasts in the bottom of a slow cooker. In a small bowl, stir together 1/2 cup Buffalo sauce, salt, garlic powder, onion powder, and cayenne. Pour over the chicken, cover, and let cook until the chicken is cooked through and reaches an internal temperature of 160-165 degrees F: 1 1/2 – 2 1/2 hours on high or 4-5 hours on low. Remove chicken from slow cooker and in a mixing bowl. Shred with two forks, then return the chicken to the slow cooker. Stir in the Greek yogurt and the remaining 3 tablespoons Buffalo sauce. Taste and add additional Buffalo sauce if you’d like the chicken spicier.
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat.
- To assemble the taquitos: Lay each tortilla flat and place a scant 1/4 cup of the Buffalo chicken in the center. Sprinkle with 1 1/2 tablespoons of shredded cheese, then roll the tortilla tightly. Arrange the tortillas in a single layer on the baking sheet. Mist the tops with cooking spray or brush lightly with olive oil. Bake for 10 minutes, until tortillas are slightly browned and cheese is melted. Serve warm, drizzled with additional Buffalo sauce and sprinkled with green onions and blue cheese.
