Print

Easy Weeknight Buffalo Chicken Bowls

Close-up of a rice bowl featuring shredded buffalo chicken, lettuce, carrots, celery, blue cheese crumbles, and ranch dressing.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these quick Buffalo Chicken Bowls for a flavorful, satisfying meal. You cook the tender chicken in spicy buffalo sauce and serve it over rice with fresh vegetables and a creamy ranch drizzle. This recipe is simple for busy weeknights and great for meal prep.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 cup buffalo sauce (Frank’s Red Hot recommended)
  • 1/2 cup chicken broth
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups cooked white or brown rice
  • 1 cup shredded romaine lettuce
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/2 cup blue cheese crumbles or shredded cheddar cheese
  • 1/4 cup ranch dressing for drizzling

Instructions

  1. Place the chicken breasts in the basin of your slow cooker.
  2. In a separate bowl, whisk together the buffalo sauce, chicken broth, melted butter, apple cider vinegar, garlic powder, onion powder, salt, and pepper.
  3. Pour the sauce mixture over the chicken in the slow cooker.
  4. Cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is fully cooked and tender.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce and stir to coat completely.
  6. To assemble the Buffalo Chicken Bowls, divide the cooked rice among four bowls.
  7. Top the rice evenly with the shredded buffalo chicken.
  8. Arrange the romaine lettuce, celery, and carrots around the chicken.
  9. Sprinkle each bowl with blue cheese crumbles or shredded cheddar cheese.
  10. Drizzle generously with ranch dressing before serving.

Notes

  • For a quicker stovetop method, cook the chicken in a skillet over medium heat until done, then shred and toss with the sauce ingredients.
  • You can substitute rice with quinoa or mixed greens to make these healthy chicken bowls lower in carbohydrates.
  • Make this a make-ahead chicken dinner by portioning the bowls (without the fresh lettuce) into containers and refrigerating for up to four days.
  • If you prefer a milder spice level, reduce the amount of buffalo sauce or add a tablespoon of honey to the sauce mixture.

Nutrition

Find it online: https://cookingbymia.com/buffalo-chicken-bowls-easy-weeknight-dinner/