These Buffalo Chicken Rice Bowls are easy to make in your slow cooker or Instant Pot. They are packed with tender buffalo shredded chicken, rice, fresh veggies, and a homemade high protein ranch dressing. Macro-friendly and gluten free!

buffalo chicken and rice bowls with veggies and ranch in a bowl on a gray napkin

What Makes This Recipe Great

These Easy Buffalo Chicken Rice Bowls have quickly become one of my favorite weeknight meals to make. They hit all the sweet spots! They are easy to make, versatile (everyone can make their own bowls the way they like), and delicious. Not to mention, they are also incredible macro-friendly with 46g of protein per serving! This Buffalo Chicken Bowl recipe has tender buffalo chicken, hearty brown (or white) rice, chopped veggies, and a homemade ranch. The protein ranch dressing is great to have on hand and can also be used for salads and other recipes. These buffalo chicken rice bowls are perfect for adding to meal prep containers and reheating for lunches throughout the week.

Recipe Highlights

  • Protein-packed
  • Versatile
  • Slow cooker and Instant Pot options
  • Includes a high protein ranch dressing recipe
  • Macro-friendly
  • Easy to prepare
  • Great for meal prep

Buffalo Chicken Rice Bowl Ingredients

ingredients to make buffalo chicken bowls

Chicken Breasts: I like to use boneless skinless chicken breast. Feel free to use boneless chicken thighs. It will not change the cooking time.

Hot sauce: Frank’s Red Hot is my favorite hot sauce!

Ghee: This is clarified butter where most of the milk proteins have been removed. Feel free to use regular butter or vegan butter for dairy free. It makes the most perfect homemade buffalo sauce when combined with Frank’s Red Hot!

Rice: White or brown rice will work for this recipe. You can also use cauliflower rice for a low-carb buffalo chicken bowl.

Veggies: Cucumbers, cherry tomatoes, matchstick carrots, green onion, and red onion. Use what you like! Bell pepper or a bag of cabbage slaw mix would also be great options. Also, roasted cauliflower!

Greek yogurt: I used plain, non-fat Greek yogurt. This is the base of the ranch dressing. For dairy free, use mayo instead!

Almond milk: Any milk will work! I used unsweetened almond milk.

Herbs: Fresh dill, dried chives, dried parsley

Spices: Onion powder, garlic powder, paprika

Blue cheese crumbles: These are optional, but I like the flavor they add to the buffalo chicken! Feta cheese also works.

How To Make Buffalo Chicken Rice Bowls

four steps for making slow cooker buffalo chicken and homemade ranch dressing

Step 1

Add the chicken, hot sauce, melted ghee, and spices to your slow cooker. Cook on high for 2-3 hours or low for 6-7 hours.

Step 2

Shred the chicken using 2 forks. Keep on warm until ready to serve.

Step 3

Combine the ranch dressing ingredients in a bowl.

Step 4

Whisk to combine. Store in the fridge until ready to serve.

Step 5

Make rice according to package directions.

Step 6

Assemble your healthy buffalo chicken bowls: Add some cooked rice, shredded buffalo chicken, cucumbers, carrots, tomatoes, and red onion to a bowl. Drizzle with the ranch dressing and top with blue cheese crumbles and green onions. Enjoy!

Instant Pot Instructions:

  1. Add the chicken breasts to the bottom of the Instant Pot. Add the hot sauce, melted ghee, and spices. Use tongs to rotate the chicken pieces so they get coated in the sauce. You want a layer of sauce on the bottom of the Instant Pot to ensure you don’t get the burn notice.
  2. Cook on Manual High Pressure for 13 minutes, then quick release. Shred the chicken using 2 forks, then add it back to the pot with the sauce and toss to combine. Keep on warm until ready to serve.
buffalo chicken rice bowls with ranch dressing

Tips, Tricks & Variations

Dairy Free: To make this recipe dairy free, use vegan butter instead of ghee and mayo instead of Greek yogurt. Omit the blue cheese crumbles. 

Storage: Store leftover buffalo chicken and rice together in an airtight container in the refrigerator for up to 4 days. Store toppings and ranch both in a separate container.

Save time: You can save time by using store-bought dressing instead of making your own. Ranch dressing or blue cheese dressing both work great for this recipe. Make sure to look for gluten free labeling if needed. You can also use shredded rotisserie chicken (about 4 cups) and toss it with buffalo sauce.

Prep ahead: You can make the ranch dressing up to 2 days in advance. Store in the fridge until ready to serve.

More protein and fiber: Feel free to add black beans!

Buffalo Bowls FAQs

How to reheat buffalo chicken rice bowls?

I just use the microwave. You could always reheat the chicken and rice in a skillet on the stove and add the toppings and ranch afterwards.

Is the buffalo chicken spicy?

It has a little kick, but I do not find Frank’s Red Hot sauce to be overpowering or too spicy. If you want it more mild, use a mild buffalo sauce. Alternatively, if you like more heat, use a spicy hot sauce.

Can I use store-bought buffalo sauce?

Yes, omit the hot sauce and ghee and instead use 3/4 cup buffalo sauce of choice.

a side view of slow cooker buffalo chicken and rice bowls with tomatoes and cucumbers

More Easy Meal Prep Recipes

Taco Shredded Beef

Enchilada Chicken Casserole

Mississippi Chicken

The Best Turkey Chili

Corned Beef & Cabbage

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section. Or, follow me on Facebook, Pinterest or Instagram today!

Buffalo Chicken Rice Bowls

These Buffalo Chicken Rice Bowls are easy to make in your slow cooker or Instant Pot. They are packed with tender buffalo shredded chicken, rice, veggies, and a homemade high protein ranch dressing. Macro-friendly and gluten free!
5 from 7 votes
Leave a Review »

Ingredients

Buffalo Chicken

  • 1.5 lbs boneless, skinless chicken breasts
  • ½ cup Hot sauce, I like Frank's Red Hot
  • ¼ cup melted ghee, or butter
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp salt

Ranch Dressing

  • 1 cup plain non-fat Greek yogurt , sub mayo for dairy free
  • cup unsweetened almond milk
  • 1 tbsp fresh chopped dill
  • 1 tsp dried chives
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • ½ tsp onion powder
  • 2 tsp lemon juice
  • ½ tsp salt, + more to taste

Remaining Ingredients:

  • 1 cup brown or white rice, uncooked
  • 1 cup diced cucumber
  • 1 cup matchstick carrots
  • ½ cup diced red onion
  • ½ cup Blue Cheese crumbles , optional
  • ¼ cup chopped green onions

Equipment

Instructions
 

Slow Cooker Buffalo Chicken Instructions:

  • Add the chicken breasts to the bottom of your slow cooker. Add the buffalo sauce, melted ghee, and spices on top. Toss everything gently to coat the chicken. Cook on low for 6-7 hours, or high for 2-3 hours. Shred and keep on warm until ready to serve.

Instant Pot Buffalo Chicken Instructions:

  • Add the chicken breasts to the bottom of the Instant Pot. Add the hot sauce, melted ghee, and spices. Use tongs to rotate the chicken pieces so they get coated in the sauce. You want a layer of sauce on the bottom of the Instant Pot to ensure you don't get the burn notice.
  • Cook on Manual High Pressure for 13 minutes, then quick release. Shred the chicken using 2 forks, then add it back to the pot with the sauce and toss to combine. Keep on warm until ready to serve.

Remaining Instructions:

  • Cook the rice according to package directions.
  • Make the ranch dressing: Combine all of the ingredients in a bowl and whisk well until combined. Store in the fridge until ready to serve.
  • Assemble your bowls: Add some rice, shredded buffalo chicken, cucumbers, carrots, tomatoes, and red onion to a bowl. Drizzle with the ranch dressing and top with blue cheese crumbles and green onions. Enjoy!

Notes

Nutrition facts are for 1 serving – which is 1/4 of the total recipe. It does not include blue cheese crumbles. It is assuming you have exactly 1/4 of the chicken, rice, veggies and dressing. 
Dairy Free: To make this recipe dairy free, use vegan butter instead of ghee and mayo instead of Greek yogurt. Omit the blue cheese crumbles. 
Storage: Store leftover buffalo chicken and rice together in an air-tight container in the refrigerator for up to 4 days. Add toppings and ranch separately. 
Store-bought buffalo sauce: To use store-bought buffalo sauce, omit the hot sauce and ghee and instead use 3/4 cup buffalo sauce of choice.

Nutrition

Serving: 1bowl, Calories: 536kcal, Carbohydrates: 46g, Protein: 46g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 140mg, Sodium: 1499mg, Potassium: 1105mg, Fiber: 4g, Sugar: 5g, Vitamin A: 6002IU, Vitamin C: 37mg, Calcium: 139mg, Iron: 2mg