Buffalo Chicken Cauliflower Rice Bowl (Video)

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This Buffalo Chicken Cauliflower Rice Bowl recipes features spicy buffalo chicken that’s made in the slow cooker or the Instant Pot; then it’s served over cauliflower rice and topped with creamy blue cheese! Use Slow Cooker Recipes or Pressure Cooker Recipes to find more recipes like this one.

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Buffalo Chicken Cauliflower Rice Bowl!

This recipe for Buffalo Chicken Cauliflower Rice Bowls had me wondering, am I the last person to discover that Franks Red Hot Sauce and Frank’s Buffalo Wing Sauce are both low-carb and completely sugar-free?  Well probably not, but when I did realize a few years back that this delicious buffalo hot sauce has zero carbs, it got my brain swirling with recipe ideas.

And this truly delicious Slow Cooker or Pressure Cooker Buffalo Chicken Cauliflower Rice Bowl was one of the first Buffalo Chicken recipes I ever made, and nearly five years later I’m still making it!  This recipe uses a few tricks for maximum flavor, including cooking the chicken in the slow cooker with chicken stock and herbs, using a generous amount of the buffalo sauce mix so some drips down in the bowl and flavors the cauliflower, and mixing in thickly sliced green onion with the cauliflower rice for that extra crunch factor.

Of course you can make this with regular rice if some family members aren’t fond of cauliflower rice, but when we tested the recipe we thought the cauliflower rice was delicious in these Buffalo Chicken Cauliflower Rice Bowls! If you’d prefer to use an Instant Pot or pressure cooker to make the buffalo chicken, just check out my recipe for Pressure Cooker Buffalo Chicken Tacos with Blue Cheese Coleslaw or see Instant Pot instructions in the complete recipe below.

How to Make Buffalo Chicken Cauliflower Rice Bowl:

(Scroll down for complete printable recipe which includes Instant Pot instructions.)

1. Trim the chicken breasts and cut each in half lengthwise; then place chicken in slow cooker. 
2. Add the stock/herb mixture and cook on high for about 3 hours, or until the chicken shreds apart easily.
3. Drain the chicken in a colander,  and discard the stock. 
4. Shred chicken apart with two forks and put back in slow cooker.
5. Mix together hot sauce, olive oil, worcestershire sauce, Green Tabasco sauce, and sweetener of your choice and pour over the shredded chicken.   
6. Cook about 30 minutes on high while you cut up the cauliflower and make the cauliflower rice.

How to Make Cauliflower Rice for Buffalo Chicken Cauliflower Rice Bowl:

1. Chop up a large head of cauliflower into pieces (including the stem) and then pulse in a food processor. 
2. You can also use two 10 oz. packages frozen cauliflower rice instead of fresh cauliflower. Check the package for the cooking time.
3. Heat oil in a large non-stick frying pan or wok, season the oil with garlic, and remove the garlic. 
4. Stir-fry the cauliflower until it’s barely tender, about 4 minutes, then mix in the green onions.
5. To serve, put about a fourth of the cauliflower into a bowl, top with a fourth of the spicy chicken and sauce, and sprinkle with crumbled blue cheese. Yum!

More Chicken Dinners You Might Like:

Instant Pot (or Slow Cooker) Low-Carb Cheesy Chicken Tacos ~ Kalyn’s Kitchen
Southwestern Instant Pot Chicken and Quinoa ~ Rachel Cooks
Amy’s Amazing White Chicken Chili (Stovetop or Instant Pot) ~ Kalyn’s Kitchen
Instant Pot Sweet and Sour Chicken ~ A Mind Full Mom
Slow Cooker Green Chile Chicken Cauliflower Rice Burrito Bowl ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Print

Buffalo Chicken Cauliflower Rice Bowl (Slow Cooker or Pressure Cooker)

Yield Makes 6 servings

Prep Time 35 minutes

Cook Time 3 hours

Total Time 3 hours 35 minutes

This recipe produces spicy buffalo chicken made in the slow cooker or the pressure cooker and served over cauliflower rice for a delicious meal.

Ingredients

Buffalo Chicken Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup + 1/4 cup chicken stock (see notes)
• 1 tsp. poultry seasoning
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 3/4 cup Franks Red Hot Sauce
• 2 T olive oil
• 2 T Worcestershire sauce (see notes)
• 2 tsp. Green Tabasco sauce or other green hot sauce (see notes)
• 2 T sweetener of your choice

Other Ingredients:

• 1 large head of cauliflower (see notes)
• 1 T olive oil
• 3-4 garlic cloves, sliced
• salt and fresh ground black pepper to season cauliflower
• 1/2 cup thickly sliced green onion, both green and white parts
• 1/3 cup crumbled blue cheese

Instructions

1. Trim chicken breasts and cut each one into half lengthwise.
2. Spray the slow cooker insert with olive oil or non-stick spray and place chicken strips in the slow cooker.
3. Mix the 1 cup chicken stock, poultry seasoning, garlic powder, and onion powder and pour over the chicken.
4. Cook on high for about 3 hours or until the chicken shreds apart easily with a fork.
5. When chicken is tender, drain in a colander placed in the sink, discarding the stock the chicken was cooked in.  (Some herbs will stick to the chicken, as well as some coagulated protein.  You can rinse the chicken before you shred it if you prefer, but I didn’t worry about it.)
6. Let chicken cool for a few minutes so it’s easier to handle, then shred chicken apart with two forks.
7. Mix Frank’s Hot Sauce, olive oil, Worcestershire sauce, Green Tabasco Sauce, sweetener, and the other 1/4 cup chicken stock.
8. Put the shredded chicken back into the slow cooker and pour the sauce over, stirring gently to combine the chicken and sauce.
9. Cook on high while you prepare the cauliflower rice.
10. Trim the cauliflower and discard the leaves.
11. If you’re using a food processor to chop up the cauliflower, first use a large knife to chop the cauliflower (including the stems) into medium-sized pieces.
12. Then pulse the cauliflower pieces using the steel blade in the food processor until it’s finely chopped.  (This recipe has good photos and instructions for doing that.  You can also grate larger pieces of cauliflower with a large standing box grater if you don’t have a food processor, or use two packages of frozen cauliflower rice.)
13. Heat the oil over medium-high heat in a large non-stick frying pan or wok. I used my new Green Pan Wok (affiliate link), which worked perfectly.
14. Add the garlic cloves and saute about 30 seconds (just until you smell garlic) and then discard the garlic.  (Don’t let it brown or the oil will taste bitter.)
15. Add the cauliflower and stir-fry until the cauliflower is starting to get tender, about 4 minutes (or a little longer if you want it more well done.)
16. Season cauliflower well with salt and fresh-ground black pepper, then turn off the heat and stir in the sliced green onions.
17. To serve, put about one-fourth of the cauliflower rice in a serving bowl, top with a generous spoonful of the buffalo chicken and some sauce, and sprinkle with crumbled blue cheese. Serve hot.

Instant Pot Directions:

1. Trim chicken and put in Instant Pot with the broth and herbs as described above.
2. Lock the lid, and set to MANUAL, HIGH PRESSURE for 5 minutes.
3. When time ends, let the pressure release naturally.
4. Shred chicken and mix buffalo sauce as above.
5. Put shredded chicken back in the Instant Pot with the sauce and use SAUTE, LOW TEMPERATURE to keep it warm.
6. Prepare the rest of the recipe as above.

Notes

I used my Crock-Pot 3-1/2-Quart Slow Cooker to make the chicken in this recipe.  If you only have a large size, I would double the chicken and sauce ingredients and freeze some of the chicken for another meal.

You can use homemade chicken stock or canned chicken broth (affiliate link) for this recipe. I was excited when I realized that Frank's Red Hot Sauce (affiliate link) has zero carbs. Use Gluten-Free Worcestershire Sauce (affiliate link) if needed. I'm a huge fan of Green Tabasco Sauce (affiliate link), but use any hot sauce you prefer. I first made this recipe with agave nectar, but now I'd use Golden Monkfruit Sweetener (affiliate link) for fewer carbs. You need 6-8 cups chopped cauliflower, or use two 10 oz. packages frozen cauliflower rice.

This recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 294Total Fat: 13gSaturated Fat: 3gUnsaturated Fat: 9gCholesterol: 74mgSodium: 1164mgCarbohydrates: 8.3gFiber: 6gSugar: 7gProtein: 32g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Buffalo Chicken Cauliflower Rice Bowl would be a great main dish for any phase of the South Beach Diet or any other type of  Low-Carb eating plan. Agave nectar does add some carbs to the sauce, but I still consider this a low carb dish; use another approved sweetener if you’re strictly limiting carbs.

Find More Recipes Like This One:
Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here for Slow Cooker / Pressure Cooker Recipes on my other site!

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