Buffalo Chicken Tacos

Shredded buffalo chicken. In a crispy taco shell. Topped with crunchy, cool lettuce and creamy ranch dressing and tons of cheese. I mean, really, what more can I say?

The flavor of these tacos is very similar to that of one of my favorite salads, so I knew I’d love them. I wish I’d had some avocado to add to them, which would have added another delicious flavor dimension, but they were delicious as-is too. And so simple -- I just threw a couple of chicken breasts in the Crock pot before I left for work, topped them with hot sauce, and let dinner make itself.

And dinner made itself very, very delicious.

P.S. These tacos would also be delicious if you made them with these.

Shredded Buffalo Chicken Tacos

2 large boneless skinless chicken breasts
1 cup hot sauce
2 tablespoons butter
Hard taco shells
Ranch dressing
Shredded cheddar cheese
Shredded lettuce
Sliced avocado

1. Place chicken breasts in slow cooker. Pour hot sauce over chicken and top with butter. Cook on Low heat 6 to 8 hours. Remove chicken from slow cooker, shred with two forks, and set aside.

2. Place a small amount of chicken in a taco shell. Top with ranch dressing, cheese, lettuce, and avocado slices.