Buffalo Chicken Bowls
Tender shredded chicken in spicy buffalo sauce served over rice with fresh veggies and cheese for a flavorful, high-protein dinner bowl.
Equipment
- 1 slow cooker
- 1 medium mixing bowl
- 1 whisk
- 2 forks for shredding chicken
- 6 serving bowls
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 cup buffalo sauce Frank’s RedHot recommended
- ½ cup ranch dressing
- ½ cup chicken broth
- 1 tbsp butter
- 2 cups cooked rice about ⅓ cup per serving
- 1 cup shredded cheddar cheese
- 1 cup shredded romaine lettuce
- ½ cup diced celery
- ½ cup diced carrots
- ½ cup blue cheese crumbles optional
Instructions
- Place chicken breasts in slow cooker in a single layer for even cooking.
- Prepare rice according to package instructions while chicken cooks.
- In a medium bowl, whisk buffalo sauce, ranch dressing, and chicken broth until smooth.
- Pour sauce mixture over chicken, ensuring all pieces are coated, then add butter on top and cover.
- Cook on low for 4-6 hours or on high for 2-3 hours until chicken reaches 165°F and shreds easily.
- Let chicken rest 3-5 minutes, then shred directly in slow cooker and stir to coat with sauce.
- Assemble bowls with cooked rice, buffalo chicken, cheddar cheese, lettuce, celery, carrots, and optional blue cheese.
- Serve immediately while hot.
Notes
- Use hotter buffalo sauce or cayenne for more spice.
- Chicken thighs add extra moisture.
- Substitute Greek yogurt for ranch for a lighter option.
- Store leftovers up to 4 days, keep fresh veggies separate.
- Broil shredded chicken 2-3 minutes for crispiness before serving.
- Chicken can be prepped up to 3 days ahead; reheat to 165°F for safety.