Crockpot Buffalo Chicken And Rice Recipes
CROCKPOT BUFFALO CHICKEN AND RICE
Steps:
- Spray a 4 to 5 quart slow cooker with nonstick cooking spray.
- In the prepared crock pot, place the chicken breasts. Top the chicken with onion, rice, and celery.
- In a large bowl, combine the soup, hot sauce, and chicken broth and mix well. Pour into crock pot and stir to combine.
- Cover crock pot and cook on low for 5 to 6 hours or until chicken is tender and rice is al dente. Sprinkle with blue cheese and serve.
Nutrition Facts : Calories 438 kcal, Carbohydrate 18 g, Cholesterol 148 mg, Fiber 2 g, Protein 54 g, SaturatedFat 6 g, Sodium 2042 mg, Sugar 3 g, Fat 15 g, ServingSize Serves 4, UnsaturatedFat 0 g
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Reviews 8Servings 8Cuisine AmericanCategory Main Course
- Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all remaining ingredients and give the top a stir. It won’t seem like a lot of liquid but the chicken will produce a lot of moisture when cooked.
- Cover and cook on high 2-4 hours or low for 5-7 hours OR until chicken is tender enough to easily shred with a fork.
- Shred chicken when tender, return to slow cooker, and let cook on LOW for another 20 minutes to soak up some of the juices.
- Drain chicken of excess liquid (if there is any). Top shredded chicken with cubed cream cheese and cook on HIGH for an additional 20 minutes then stir in cream cheese until chicken is evenly coated. Taste and add hot sauce to taste if desired. Serve with rice/potatoes or in sliders, sandwiches, wraps, salads, macaroni and cheese, pizza, tacos, etc.
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- In heavy bottom crock pot or deep skillet, heat 1 tbsp. of oil. Salt and pepper the chicken slices and cook in skillet until brown from both sides and cooked through. Remove chicken in a plate, whip of the oil but leave behind the bits attached to bottom of pan (if any).
- Add 1 tbsp. of fresh oil, with garlic, onion, carrots and celery. Saute until onions are soft (2-3 minutes).
- Add cumin powder, saute for 30 seconds. Now, add hot sauce and tomato sauce with 2 cups of chicken stock and rice. Mix well. Bring to simmer. Cover and cook one low-medium for 12-15 minutes or until rice are cooked through and most of the water is absorbed.
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Reviews 2Estimated Reading Time 4 minsServings 6Total Time 4 hrs 10 mins
- Pour rice into the bottom of your 3 quart casserole crock* or your 6 quart oval slow cooker. Add in evaporated milk, water, cream of chicken soup and buffalo sauce and celery. Stir.
- Cover the slow cooker and cook on HIGH for 4-6 hours, if using brown rice. If you want to use white rice then you won’t need to cook it quite as long (about 3-4 hours on high) and you won’t need to use frozen chicken.**
- Remove lid and make sure rice is cooked through and chicken is cooked through. Sprinkle the bleu cheese crumbles on top. It’s optional but sliced green onions on top will brighten up this dish and add some flavor.
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