Slow Cooker Buffalo Chicken and Rice combines chicken breasts, carrots, hot sauce and butter and finishes with instant rice stirred in for dinner with a spicy kick. Perfect as a stick-to-your-ribs meal while watching the big game play-offs, a weeknight dinner or at a potluck!
Crockpot Buffalo Chicken and Rice Recipe
Did you know that Buffalo Chicken Wings originated at the Anchor Bar in Buffalo, New York, when Teressa Bellissino, owner of the bar with her husband Frank, needed a fast and easy snack to feed her son and his friends when they showed up unexpectedly one night?
As the story goes, their son, Dominic, arrived late one evening with a group of hungry college friends in dire need of a snack. Quickly, Teressa came up with the idea to deep fry chicken wings that normally would either be saved to make stock or even thrown away! She then tossed them in hot sauce and the Buffalo Chicken Wing was born!
I've taken the concept a step further and slow-cooked the healthier boneless skinless chicken breast along with hot sauce and rice to become a new comfort food meal! Another slow cooker chicken recipe combined with buffalo rice that you'll want to add to your recipe line up. Crockpot Buffalo Chicken Rice is so versatile you can serve it anytime for any occasion....game day, potluck, weeknight dinner, entertaining...and everyone will love it! And who doesn't love Buffalo Chicken?
Ingredients you will need to make this recipe
- Carrots
- Celery
- Onion
- boneless skinless chicken breasts
- chicken broth
- hot sauce
- butter
- instant rice
- crumbled blue cheese
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Slow Cooker Buffalo Chicken & Rice
Ingredients
- 2 large carrots , peeled and chopped, 2 cups
- 2 ribs celery , chopped, 1 cup
- 1 onion , chopped, 1 cup
- 2 lbs. boneless skinless chicken breasts , cut in bite-size pieces
- 1 cup chicken broth
- 3/4 cup hot sauce , such as Frank's Red Hot
- 6 Tbs. butter , melted
- 3/4 cup instant rice , such as Minute Rice
- crumbled blue cheese , optional garnish
Instructions
- Arrange carrots, celery and onion in bottom of slow cooker. Top with chicken pieces.
- Combine chicken broth, hot sauce and melted butter. Pour over chicken.
- Cook 7-8 hours on low or 3-4 hours on high.
- Turn off slow cooker and stir in rice. Cover and let stand until rice is tender, about 5 minutes.
- Stir and serve with crumbled blue cheese, if desired.
Notes
Nutrition
You should check the cook time it is to long. I did not make yours the one I made was from BHG and it has the same ingredients. The cook time is less and mine was cooked 4 1/2c hours at 196 degrees. I would imagine the thick ness of the veg's would effect the cook time! Mine where very thin. But in any event the time in the recipe I used was way to long. It's a good thing that I checked it at 3 hours and reset time length or I would have had mush!
Hi Leonard, The cooking time for this recipe is standard timing for a slow cooker recipe. I'm not sure why say you would have had mush. The instant rice doesn't get added until the very end and absorbs much of the liquid to rehydrate. Also, I do NOT instruct you to chop the vegetables to very thin which also would affect the recipe outcome.