I tried this recipe for Buffalo Chicken Tacos for a Valentine's Day meal. I highly recommend this recipe. I followed the directions and had a really delicious meal, and plenty of leftovers for the rest of the week.
Here's my alterations and comments to the listed directions:
1. I used Wish Bone brand Italian dressing mix. It tasted perfectly fine to me!
2. I put the chicken in the crockpot around 9:45 before I left for my first class. Then, I took it out to shred around 5:15-5:30. I shredded really nicely, but it was pretty dry. I attributed this to my leaving it in a little over 8 hours and having a different crockpot than the original blogger. When I cooked it, I still had quite a bit of juice left in the crockpot from the lemon, Italian dressing and butter mixture.
I turned off the crockpot, shredded the chicken, then let it soak in the juice for 30-45 minutes. I turned the crockpot back on for about an hour before serving. (It could probably be served before this, but I was waiting for my boyfriend to arrive on campus!) The chicken soaked up the remainder of the juice and was perfect after that!
3. I used Frank's Buffalo Sauce and Hidden Valley Ranch. These are my preferred pairings when it comes to buffalo recipes (which I tend to make quite a bit more than I probably should). They worked perfectly with the chicken!
4. For the leftovers, I mixed the chicken in the buffalo sauce and ranch before reheating it. This added a little extra moisture to the chicken before the microwave sucked some of the moisture out of it and didn't create that rubbery chicken taste that sometimes happens when it's reheated.
This recipe is great for people who don't think they have much skill in cooking! It's just putting four ingredients in a pot, switching it on and preparing a taco when they're done. If you're still not confident, then just stick strictly to the times listed in the directions. You can't go wrong!
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