Name: Crispy Chicken Wonton Tacos Made Easy in the Crockpot
Prep time: 10 min
Cook time: 300 min
Total time: 310 min
Ingredients: 1 lb boneless skinless chicken breasts; 1/2 cup buffalo wing sauce; 1/4 cup soy sauce; 1 tablespoon honey; 2 cloves garlic, minced; 1 teaspoon ground ginger; 12 wonton wrappers; 1 cup shredded lettuce; 1/2 cup shredded carrots; 1/2 cup chopped green onions; 1/4 cup mayonnaise; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; Salt and pepper to taste

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We all need a little crunch in our lives, and these crispy chicken wonton tacos bring just that. I first made these for a birthday party, and they vanished faster than I could say ‘seconds please.’ They’re everything you want in a bite: crispy, creamy, spicy, and fresh. The base is tender, slow-cooked chicken (thank you crockpot), dressed up in a sauce that clings to every shred. Then, it’s tucked into crisp wonton shells and topped with a creamy slaw that’s got just enough zing. Kind of like if buffalo chicken tacos took a detour through Asia and made a pit stop at your favorite taco truck. These also double as a fun twist on lettuce wrap tacos if you skip the wonton shells—versatility at its best. This recipe easily fits into your list of go-to chicken crockpot recipes, whether you’re planning your next game night or looking for party appetizer recipes that’ll leave a mark.

1) Key Takeaways
2) Easy Crispy Chicken Wonton Tacos Recipe
3) Ingredients for Crispy Chicken Wonton Tacos
4) How to Make Crispy Chicken Wonton Tacos
5) Tips for Making Crispy Chicken Wonton Tacos
6) Making Crispy Chicken Wonton Tacos Ahead of Time
7) Storing Leftover Crispy Chicken Wonton Tacos
8) Try these appetizer recipes next!
9) Crispy Chicken Wonton Tacos
10) Nutrition

1) Key Takeaways

Great for meal prep or last-minute entertaining
Works well as an appetizer or a main dish
Wonton wrappers make the perfect crispy taco shell
Slaw topping adds crunch and color
Can swap buffalo sauce with teriyaki or BBQ

2) Easy Crispy Chicken Wonton Tacos Recipe

Chicken tacos crockpot style don’t have to be dull. These crispy chicken wonton tacos are equal parts fun and flavorful. The slow-cooked shredded chicken soaks up a bold buffalo-soy glaze that makes each bite pop. If you’ve got a crowd to feed or just want to skip standing over the stove, this recipe’s got your back.

The real magic starts when you press wonton wrappers into muffin tins. They crisp into taco shells that are just the right size for loading with chicken and crunchy slaw. It’s like party food and comfort food shook hands and made something better.

I’ve made buffalo chicken tacos, lettuce wrap tacos, and even shredded chicken tacos in the past, but this mash-up stands out. It’s one of those crockpot chicken recipes that looks fancy but asks very little of you. I’ll take that kind of kitchen win any day.

3) Ingredients for Crispy Chicken Wonton Tacos

Boneless Skinless Chicken Breasts: These cook down into the perfect shreddable texture after a few slow hours. They’re the heart of our chicken tacos crockpot setup.

Buffalo Wing Sauce: It brings heat without being overpowering. This is the key flavor you’ll notice right away, and it gives our tacos that buffalo chicken twist.

Soy Sauce: Just enough to add depth. It helps round out the spice of the buffalo sauce with a savory, salty edge.

Honey: A drizzle adds balance. You won’t taste sweetness, but it cuts the sharpness in a really good way.

Minced Garlic: Garlic always finds a way into my crockpot chicken recipes. It’s aromatic, cozy, and adds that extra layer of flavor you miss if it’s not there.

Ground Ginger: This gives a subtle warmth. It’s not dominant, but you’ll notice the difference if you skip it.

Wonton Wrappers: These go into muffin tins and crisp into adorable, crunchy taco cups. Every party appetizer recipe should try this trick at least once.

Shredded Lettuce: Light and crunchy, lettuce gives these tacos a fresh bite and a little height.

Shredded Carrots: A pop of color and texture. Carrots bring just enough sweetness to mellow out the buffalo.

Chopped Green Onions: They sneak in a hint of sharpness that cuts through the richness of the chicken.

Mayonnaise: The base for our slaw dressing. Creamy without being too thick.

Rice Vinegar: Brightens everything up. The tang pulls the slaw together and adds life to each bite.

Sesame Oil: A little goes a long way. It adds a toasty, nutty note that plays well with the buffalo flavor.

Salt and Pepper: Sometimes the basics make all the difference. Season to taste, always.

4) How to Make Crispy Chicken Wonton Tacos

Step 1. Place the chicken in the crockpot. Stir together buffalo sauce, soy sauce, honey, garlic, and ginger. Pour that mixture over the chicken. Set your slow cooker to low and walk away for 4 to 5 hours.

Step 2. Once the chicken pulls apart easily, shred it with forks right in the pot. Let it soak in the sauce again so every piece is coated.

Step 3. Heat the oven to 375°F. Press wonton wrappers into a muffin pan to make cups. Bake them for about 7 minutes until golden and firm.

Step 4. Mix mayonnaise, rice vinegar, sesame oil, salt, and pepper. Stir in the lettuce, carrots, and green onions. Taste and adjust if needed.

Step 5. Spoon the shredded chicken into each crispy wonton cup. Then top with a generous pinch of slaw.

Step 6. Plate them up, add a little extra green onion or sauce if you’re feeling extra, and serve right away.

5) Tips for Making Crispy Chicken Wonton Tacos

Make the chicken ahead. The filling only gets better with time, and storing it in its sauce keeps it juicy. I do this when I know I’ve got people coming over but want less stress on the day-of.

Use fresh wonton wrappers. If they’ve dried out in the fridge, they’ll crack when you press them into the muffin pan. Set them out for 10 minutes so they soften up first.

Don’t overfill. Wonton shells are cute but small. Too much filling and they’ll tip over or crack. Aim for two bites per taco, and you’re golden.

6) Making Crispy Chicken Wonton Tacos Ahead of Time

You can definitely make the chicken mixture the night before. Keep it in the fridge, and warm it up right in the slow cooker or on the stove with a splash of extra sauce if needed.

Prep the slaw early too, but don’t mix it with the dressing until you’re ready to assemble. That keeps it crisp and fresh rather than soggy.

The wonton cups should be baked fresh for best texture. But if you really need to prep them early, bake them a few hours ahead and store uncovered at room temp.

7) Storing Leftover Crispy Chicken Wonton Tacos

If you’ve got leftovers, store the parts separately. Keep the chicken in an airtight container in the fridge for up to four days. The slaw lasts about two days, though it starts to wilt a bit after day one.

Wonton cups don’t do well in the fridge once filled, so if possible, store them plain in a paper towel-lined container. You can re-crisp them in a hot oven for 3 minutes.

This is one of those party appetizer recipes that doesn’t leave you stuck with messy leftovers. You can enjoy everything again without much fuss.

8) Try these appetizer recipes next!

9) Crispy Chicken Wonton Tacos