Buffalo Chicken Tacos

- 8 tbsp melted Unsalted grass-fed butter
- 120ml / 4.06fl oz Frank's RedHot sauce
- 2 tsp Garlic powder
- 1 tsp Onion powder
- 900g / 2lb Boneless skinless chicken breasts
- 0.5 tsp Raw honey
- 1 tbsp Apple cider vinegar
- 1 tbsp Mayonnaise
- 3 tbsp Olive oil
- 340g / 12oz Organic coleslaw mix
- 2 thinly sliced Scallions
- 60ml / 2fl oz chopped Fresh cilantro
- 8 Medium flour tortillas

1. Combine 8 tbsp melted Unsalted grass-fed butter, 120ml / 4.06fl oz Frank's RedHot sauce, 2 tsp Garlic powder, and 1 tsp Onion powder in a bowl and mix well.
2. Line the bottom of the slow cooker with 900g / 2lb Boneless skinless chicken breasts. Season with salt and pepper.
3. Pour the hot sauce mixture over the chicken and turn to coat evenly. Place the lid on the slow cooker, set on high, and cook for 4 hours.
4. Once cooked, shred the chicken in the slow cooker using two forks.
5. Whisk together 0.5 tsp Raw honey and 1 tbsp Apple cider vinegar in a small bowl. Add 1 tbsp Mayonnaise and whisk to combine, then slowly whisk in 3 tbsp Olive oil. Season to taste with salt and pepper and set aside.
6. Put 340g / 12oz Organic coleslaw mix in a serving bowl and add 2 thinly sliced Scallions and 60ml / 2fl oz chopped Fresh cilantro. Toss with the dressing and season to taste with more salt and pepper, if desired.
7. To serve, fill 8 Medium flour tortillas with the chicken. Use tongs or a slotted spoon to let some of the liquid drain off. Top with coleslaw and enjoy!