Description
These Buffalo Chicken Rice Bowls are a flavorful and satisfying meal combining tender buffalo-spiced shredded chicken with fresh veggies, creamy ranch dressing, and a base of fluffy rice. Perfect for an easy lunch or dinner, the chicken can be prepared either in a slow cooker or an Instant Pot for convenience.
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)
Bowl Fixings
- 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
- Prepare Buffalo Chicken in Slow Cooker: Place the chicken breasts at the bottom of your slow cooker. Pour the hot sauce, melted ghee, paprika, garlic powder, and salt over the chicken. Gently toss to coat the chicken evenly. Cook on low for 6-7 hours or on high for 2-3 hours. Once done, shred the chicken with forks and keep warm until serving.
- Prepare Buffalo Chicken in Instant Pot: Add chicken breasts to the Instant Pot. Pour the hot sauce, melted ghee, paprika, garlic powder, and salt on top. Use tongs to rotate the chicken pieces, ensuring they are fully coated and to create a sauce layer at the bottom to prevent burning. Seal the lid and set Instant Pot to Manual High Pressure for 13 minutes. Perform a quick release when done. Shred the chicken using two forks, mix it back into the sauce, and keep warm until serving.
- Cook Rice: Prepare the rice according to package instructions until fluffy and tender. Set aside.
- Make Ranch Dressing: In a bowl, combine Greek yogurt, unsweetened almond milk, fresh dill, dried chives, garlic powder, dried parsley, onion powder, lemon juice, and salt. Whisk thoroughly until smooth and well incorporated. Refrigerate until ready to use.
- Assemble Bowls: To each serving bowl, add a portion of cooked rice, shredded buffalo chicken, diced cucumbers, matchstick carrots, diced red onion, and optional blue cheese crumbles. Drizzle generously with the homemade ranch dressing and sprinkle with chopped green onions. Serve immediately and enjoy your flavorful buffalo chicken rice bowl!
Notes
- You can substitute mayo for Greek yogurt in the ranch dressing to make it dairy free.
- If you prefer a spicier dish, add more hot sauce to the chicken or extra paprika.
- Blue cheese crumbles are optional; omit for a milder taste or if you have allergies.
- Using fresh vegetables adds a nice crunch but feel free to swap with your favorite salad toppings.
- The chicken can be cooked in either a slow cooker or an Instant Pot depending on time availability and preference.
