• In the bowl of your slow cooker, add the hot sauce, butter, salt, and pepper. Set the slow cooker on low and let the butter melt. Then add the chicken, tossing in the hot sauce mixture to coat, and cook on low for 4 hours or high for 2 hours.
• When the chicken is finished cooking, shred the meat with two forks or using the paddle attachment on a stand mixer. Place the shredded chicken in a bowl. Add a few spoonfuls of the sauce from the slow cooker and toss to coat. Don’t get rid of the sauce, you will use it in a bit!
• Make the Creamy Jalapeño Sauce. Combine all the ingredients in a food processor or blender. Blend until creamy. Season with salt to taste and set aside.
• Heat a cast iron pan on medium heat.
• Working in batches, coat both sides of the tortillas in the hot sauce mixture from the slow cooker, then place them in the hot pan and add about 2 tbsps of shredded cheese and 3-4 tbsps of shredded chicken to one side of the tortilla.

  Cook for 1-2 minutes before folding in half. Continue cooking another 1-2 minutes until the cheese has melted and the bottom of the tacos begins to char. Flip the taco and cook on the other side for 1-2 minutes until it begins to char.

  Transfer the tacos to a plate or baking sheet to cool before serving.
• Serve the tacos topped with cilantro, green onions, avocado, and Creamy Jalapeño Sauce.

Oven Instructions

• To make these tacos in the oven, follow the directions up to step 4. Instead of placing the tortillas in the pan after dipping them in buffalo sauce, place them on a parchment paper lined baking sheet and preheat the oven to 425F
• Add the cheese to one side of the taco and bake for 4 minutes, or until the cheese has melted.
• Remove the baking sheet from the oven and add the chicken, then fold the taco in half and bake for about 10 minutes or until the edges of the tortillas begin to char.