Slow Cooker Cheesy Buffalo Chicken Flautas
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Slow Cooker Cheesy Buffalo Chicken Flautas

Prep Time20 mins
Cook Time5 hrs
Total Time5 hrs 20 mins
Servings: 5
Author: Sarah Olson


  • 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
  • 1 16-oz. shredded mozzarella cheese
  • 2 Tbsp. melted butter this is for basting the tortillas
  • Ranch or blue cheese dressing for serving


  • 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.