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.
Print Pin RatePrep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
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
- ¼ 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!