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Buffalo Chicken Rice Bowls Recipe

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4.1 from 4 reviews

These Buffalo Chicken Rice Bowls offer a delicious and satisfying meal combining spicy shredded chicken with fresh vegetables and a creamy homemade ranch dressing. Perfectly cooked chicken using either a slow cooker or Instant Pot ensures tender, flavorful protein, served atop fluffy rice with crisp cucumbers, carrots, and a touch of tangy blue cheese for an irresistible dish.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 10 minutes (slow cooker), 25 minutes (Instant Pot total, including prep)
  • Total Time: 3 hours 25 minutes (slow cooker), 40 minutes (Instant Pot)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Ingredients

Buffalo Chicken

  • 1.5 lbs boneless, skinless chicken breasts
  • 1/2 cup Hot sauce (I like Frank’s Red Hot)
  • 1/4 cup melted ghee (or butter)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt

Ranch Dressing

  • 1 cup plain non-fat Greek yogurt (sub mayo for dairy free)
  • 1/3 cup unsweetened almond milk
  • 1 tbsp fresh chopped dill
  • 1 tsp dried chives
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1/2 tsp onion powder
  • 2 tsp lemon juice
  • 1/2 tsp salt (+ more to taste)

Rice Bowl Components

  • 1 cup brown or white rice (uncooked)
  • 1 cup diced cucumber
  • 1 cup matchstick carrots
  • 1/2 cup diced red onion
  • 1/2 cup Blue Cheese crumbles (optional)
  • 1/4 cup chopped green onions

Instructions

  1. Prepare Buffalo Chicken (Slow Cooker method): Place chicken breasts at the bottom of the slow cooker. Pour the hot sauce, melted ghee, paprika, garlic powder, and salt over the chicken. Gently toss to evenly coat the chicken with the sauce and spices. Cook on low for 6-7 hours or on high for 2-3 hours until chicken is fully cooked and tender. Shred the chicken with forks and keep warm until ready to serve.
  2. Prepare Buffalo Chicken (Instant Pot method): Place chicken breasts in the Instant Pot. Add hot sauce, melted ghee, paprika, garlic powder, and salt, using tongs to turn and coat each piece thoroughly. Ensure a layer of sauce covers the bottom to prevent burn notices. Seal the lid and cook on Manual High Pressure for 13 minutes. Perform a quick pressure release. Shred the chicken inside the pot with two forks, stir to combine with sauce, and keep warm until serving.
  3. Cook the rice: Follow the package instructions to cook 1 cup of brown or white rice, ensuring fluffiness and proper texture.
  4. Make the ranch dressing: In a mixing bowl, whisk together Greek yogurt, almond milk, fresh dill, dried chives, garlic powder, dried parsley, onion powder, lemon juice, and salt. Whisk thoroughly until smooth and combined. Refrigerate until ready to serve.
  5. Assemble the bowls: In serving bowls, layer cooked rice, shredded buffalo chicken, diced cucumber, matchstick carrots, diced red onion, and optionally blue cheese crumbles. Drizzle generously with the homemade ranch dressing and sprinkle chopped green onions on top for garnish. Serve immediately and enjoy your flavorful bowl.

Notes

  • For a dairy-free option, substitute Greek yogurt in the ranch dressing with vegan mayonnaise.
  • Blue cheese crumbles are optional but add a classic tangy flavor complementing the buffalo chicken.
  • Cooking times vary based on appliance and chicken thickness; always ensure chicken is cooked through.
  • Adjust hot sauce quantity to control the level of spiciness to your preference.
  • Brown rice will increase the cooking time compared to white rice; plan accordingly.

Find it online: https://cheftinaskitchen.com/buffalo-chicken-rice-bowls-recipe/