Make a mouthwatering buffalo chicken rice bowl for an easy weeknight dinner or meal prep for a hearty lunch. You'll love the combination of fluffy rice, tender shredded chicken coated in zesty buffalo sauce, colorful veggies, cooling ranch dressing, and creamy blue cheese crumbles. Buffalo chicken and rice is a satisfying meal and perfect for meal prep!
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Over the years, I have made buffalo bowls countless times. These chicken bowls are truly one of my favorite recipes on the blog and a comfort food that my husband and I eat all year round.
Personally, I prefer to cook chicken in my crockpot, like my slow cooker salsa chicken, because it imparts more depth of flavor to the chicken. However, I have also used shredded rotisserie chicken when making this recipe in a pinch, and it works great. I will guide you through how to make buffalo chicken and rice both ways, as well as share all of our favorite topping ideas.
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About Buffalo Chicken Rice Bowls
Quick & easy: With the option to use rotisserie chicken, this recipe is perfect for busy weeknights when you're short on time but still crave a satisfying meal.
Versatile: Whether you opt for the slow-cooked shredded buffalo chicken or the convenience of rotisserie chicken, this recipe offers flexibility to suit your schedule without compromising on flavor. Plus, it's fun to customize your toppings.
Perfect for meal prep: I love to make buffalo chicken bowls for meal prep throughout the week. It's one of our favorite easy meal prep recipes for a quick lunch or dinner. Simply assemble the bowl in individual containers and warm in the microwave when ready to eat.
Craving more rice bowls? Try my salmon taco bowl or harissa honey chicken bowl next! Or, if you want more buffalo chicken recipes, you will devour buffalo chicken egg rolls and creamy buffalo chicken soup.
Ingredients
See the recipe card for full information on ingredients and quantities.
- Chicken: You have the option to make buffalo chicken in the slow cooker (step by step instructions below and in the recipe card) or toss shredded rotisserie chicken in buffalo sauce.
- Rice: I like using jasmine, basmati, white rice, or brown rice. Save time by using a microwavable bag of rice or rice cooker. You'll also love my cheesy Mexican chicken and rice!
- Buffalo sauce: This hot sauce adds a bold and spicy flavor to the dish, giving it that classic buffalo chicken kick. I use Frank's Buffalo Wing Sauce.
- Ranch seasoning mix: Infuses the chicken with savory ranch flavor, complementing the tanginess of the buffalo sauce for a deliciously balanced taste. It's the perfect seasoning to make crockpot buffalo ranch chicken.
- Optional bowl toppings: black beans, skillet charred corn, cherry tomatoes, avocado slices, carrots, celery, green onion, ranch dressing, and blue cheese crumbles.
Substitutes & Variations
- You can substitute rice with quinoa or chickpeas.
- Top with plain Greek yogurt instead of ranch dressing.
- Creamy feta cheese is a good substitute, if you don't like the pungent flavor of blue cheese.
- Season with garlic powder and onion powder, if you don't have ranch seasoning mix.
- Use an instant pot instead of a crockpot or slow cooker to make this meal quicker.
- Turn this shredded chicken bowl into a lettuce wrap or salad by adding romaine lettuce.
While this recipe hasn't been tested with other substitutions, we'd love to hear about your experiments. Share your experience with different ingredients in the comments below!
How to Make a Buffalo Chicken Rice Bowl
I prefer to make these buffalo chicken bowls in the crockpot, but you can also toss precooked chicken in buffalo sauce for a quicker meal. This buffalo chicken recipe is an easy dinner. You'll want to add these shredded chicken bowls to your weekly menu!
In a crockpot, combine buffalo sauce, ranch seasoning, and minced garlic. Stir well. Season chicken breasts with salt and pepper and add them to the crockpot. Cook on low for 5 hours or high for 3 hours.
Once cooked, shred the chicken using forks, then return it to the crockpot, stirring to coat in sauce. Optional: Set the crockpot to 'keep warm' and let the shredded chicken marinate in the sauce for 30 minutes.
Add shredded buffalo chicken and rice to a bowl.
Assemble the buffalo chicken bowl with your favorite toppings and drizzle with ranch dressing. Serve immediately.
Expert Tips
Use the Right Chicken: Opt for boneless, skinless chicken breasts for easy shredding. You can also use chicken thighs, but they will contain more fat.
Add butter: To mellow out the heat of buffalo sauce, stir in a couple tablespoons of melted butter.
Slow Cooker vs. Rotisserie: Decide between slow-cooking chicken in a crockpot for deeper flavor or using shredded rotisserie chicken for a quicker meal.
Meal prep: Assemble buffalo chicken bowls in individual glass meal prep containers to eat whenever you're ready. Microwave for about one minute or until warm then add blue cheese and drizzle with ranch dressing.
Recipe FAQs
You can use any type of rice you prefer, such as jasmine, basmati, brown rice, or cauliflower rice, depending on your dietary preferences.
To reduce the spiciness of the buffalo chicken, you can adjust the amount of buffalo sauce used or mix it with some melted butter to mellow out the heat.
Absolutely! Buffalo chicken rice bowls are perfect for meal prep. Simply store the components separately and assemble the bowls when ready to eat.
Store leftover buffalo chicken rice bowls in airtight containers in the fridge for up to 4 days. You can also freeze for future meals. Store in freezer-safe containers and they'll keep well for up to 2-3 months.
Hungry for More?
If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
Buffalo Chicken Rice Bowls
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Equipment
- Crockpot or Slow Cooker
Ingredients
- 4 boneless skinless chicken breasts about 2 ½ lbs.
- 12 ounces buffalo sauce I use Frank's Red Hot brand
- 1 packet Ranch seasoning mix
- 2 teaspoons garlic minced
- 14 ounce black beans drained and rinsed
- 14 ounce corn drained and rinsed
- 2 cups jasmine rice cooked
- Optional bowl toppings: avocado, cherry tomatoes, carrots, celery, green onions, blue cheese, and ranch dressing
Instructions
- In a crockpot, add buffalo sauce, ranch seasoning, and minced garlic. Stir to mix well.
- Place chicken breasts in the crock pot and season with salt and pepper. Flip the chicken over to season the other side. Stir to fully coat chicken in the sauce. Cook on low for 5 hours or on high for 3 hours.
- Remove cooked chicken and place on a cutting board. Shred chicken using two forks. Add the shredded chicken back to the crockpot and stir to cover in sauce. (optional: turn crockpot setting to 'keep warm' and let shredded chicken marinate for 30 minutes in sauce)
- Heat black beans and corn the the microwave until warm.
- Assemble: Add ⅓ cup rice to a bowl and cover with shredded buffalo chicken. Top with sliced avocado, tomatoes, green onions, blue cheese crumbles, and a drizzle of ranch dressing.
Notes
- Time saving tips:
- Instead of cooking chicken the the crockpot, toss shredded rotisserie chicken in buffalo sauce.
- Use a bag of microwavable rice, like Uncle Ben's, to save time from having to cook rice.
- For meal prep: Assemble buffalo chicken rice bowls in separate glass meal prep containers for convenient on-the-go meals. Heat in the microwave for approximately one minute or until warmed through, then top with blue cheese and a drizzle of ranch dressing before eating.
- Storage: Keep any leftover buffalo chicken and its components in airtight containers in the refrigerator for up to 4 days. Alternatively, freeze for later use by storing chicken in freezer-safe containers for 2-3 months.
Henry
I love this Buffalo Chicken Rice Bowls recipe so much! It is delicious!
Laurie Griggs
I need a bit of this! YUM.
Lisa
This looks delicious! I’m into bowls of all kinds, especially with yummy seasonings and good protein! I would totally make this. 🙂