Make easy buffalo chicken in the slow cooker, then make cheesy flautas from the sauce and meat!
I made buffalo chicken in the slow cooker. Wrapped it up that buffalo chicken in tortillas with mozzarella cheese, rolled them up, basted them with butter, and baked them. These ooey-gooey crisp and delicious flautas are really good dipped in ranch or blue cheese dressing. If you are a fan of buffalo sauce, you will love these!
More buffalo recipes for the crock pot:
- Slow Cooker Buffalo Chicken 15 Bean Soup
- Slow Cooker Hot Chicken
- Slow Cooker Buffalo Wings
- Slow Cooker Honey Buffalo Turkey Breast
- Slow Cooker Buffalo Ranch Dip
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Slow Cooker Cheesy Buffalo Chicken Flautas
Buffalo chicken made in the crockpot then rolled into flauta and baked in the oven.
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Servings: 5
Calories: 746kcal
Equipment Needed:
- Slow Cooker – 4 quart or larger
Ingredients:
- 2 lbs. Boneless Skinless Chicken Breasts
- 1 cup Frank’s Red Hot Buffalo Sauce
- 1 Tbsp. cornstarch
- 1/4 tsp. pepper
- 2 Tbsp. butter
- 10 8-inch flour tortillas
- 16 oz. shredded mozzarella cheese
- 2 Tbsp. melted butter this is for basting the tortillas
- Ranch or blue cheese dressing for serving
Instructions:
- Place the chicken into a 4-quart or larger slow cooker. In a small bowl, whisk together the buffalo sauce, cornstarch and pepper. Pour this mixture over the chicken. Cut the butter into 2 pieces and place on top of chicken.
- Cover and cook on LOW for 5 hours.
- Shred the chicken with two forks.
- Use tongs to get the chicken out of the slow cooker, tap the tongs on the side of the slow cooker to get the excess sauce off the chicken.
- Place about a 1/2 cup of chicken into each tortilla and top with a heaping 1/8 cup of cheese.
- Roll up the tortillas around the filling and secure with a toothpick. Note- If your tortillas start to crack while rolling them up. Wrap them in moist paper towels (before filling them) and microwave for 25 seconds.
- Place the flautas onto a baking pan that has been sprayed with non-stick cooking spray.
- Baste the flautas with the melted butter.
- Preheat the oven to 425 degrees.
- Cook the flautas for about 7 minutes, flipping once, and cooking for an additional 7 minutes or until golden brown.
- Remove toothpicks.
- Serve with ranch or blue cheese dressing.
Nutrition:
Calories: 746kcal | Carbohydrates: 34g | Protein: 64g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 212mg | Sodium: 2743mg | Potassium: 832mg | Fiber: 1g | Sugar: 4g | Vitamin A: 948IU | Vitamin C: 2mg | Calcium: 531mg | Iron: 3mg
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You had me at Buffalo Chicken! Loving this recipe, Sarah, and can’t wait to give it a try!
Mexican is my favorite, so I know I’d love these! Such a great recipe, Sarah!
These look SO good, Sarah! Perfect party food!
Great party food to celebrate with! I love that your finish these in the oven for a light crispy tortilla!
I just adore flautas. You made them even better with buffalo chicken
I am making these as soon as possible! they look delicious!
YES! We love buffalo chicken in this house, and I love anything I can make in my slow cooker, so perfect! 😉 Looks delicious!
Too cool!!! It’s 6:30 in the morning and I’m ready to chomp on one of those!
mmmmm oh my I love flautas! these must be amazing!
. Can’t. Believe I did not think of this!!!! Duh
What a great idea to have a virtual birthday party! Love your flautas — with some guacamole on the side — Yum!
I need these in my life! They are going on my meal plan!
What a yummy idea Sarah! I’m down for buffalo anything!
You did make a perfect party appetizer, I love this recipe and have to try it soon!!
Mexican food is a HUGE favorite of mine! And buffalo chicken is pretty rockin’, too, so I am LOVING this combination, girl!