Buffalo Chicken Rice Bowls

5 from 26 votes

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!

Prep Time10

Cook Time3

Total Time3 10

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Mary Smith

Equipment

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
⅓ 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

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 ¼ of the total recipe. It does not include blue cheese crumbles. It is assuming you have exactly ¼ 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 ¾ cup buffalo sauce of choice.

Nutrition