Buffalo Chicken Cauliflower Rice Bowl (Video)
Buffalo Chicken Cauliflower Rice Bowl features spicy buffalo chicken made in the Instant Pot or the slow cooker; then it’s served over cauliflower rice and topped with creamy blue cheese!
PIN this tasty rice bowl to make it later!
Watch the video to see how to make Instant Pot
Buffalo Chicken Cauliflower Rice Bowl!
Buffalo Chicken Cauliflower Rice Bowl is a recipe that made me wonder why I was so slow to discover that Franks Red Hot Sauce and Frank’s Buffalo Wing Sauce are both low-carb and completely sugar-free? And when I did realize that, it got my brain swirling with recipe ideas. This delicious bowl meal was one of the first Buffalo Chicken recipes I ever made, and five years later I’m still making it so it seems like a perfect dinner idea to feature for Friday Favorites this week!
I first made this in the slow cooker, but then I added an Instant Pot option, and now there’s a new video to show you how easy it is to make this in the Instant Pot! The recipe uses a few tricks for maximum flavor, including cooking the chicken 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 cauliflower rice bowls! This post shows the slow cooker steps in the photos and the Instant Pot steps in the video, so take your choice on the cooking method, and enjoy!
How to Make Buffalo Chicken Cauliflower Rice Bowl:
(These are steps for making recipe in the slow cooker. Scroll down for complete recipe with nutritional information and Instant Pot Instructions. You can also watch the video above to see the recipe being made in the Instant Pot.)
- Trim the chicken breasts and cut each in half lengthwise; then place chicken in slow cooker.
- Add the stock/herb mixture and cook on high for about 3 hours, or until the chicken shreds apart easily.
- Drain the chicken in a colander, and discard the stock.
- Shred chicken apart with two forks and put back in slow cooker.
- Mix together Frank’s Red Hot Sauce (affiliate link), olive oil, Worcestershire sauce or Gluten-Free Worcestershire Sauce (affiliate link) if needed, Green Tabasco Sauce (affiliate link), and sweetener of your choice and pour over the shredded chicken.
- Cook chicken with sauce about 30 minutes more on high. while you make the cauliflower rice cut up the cauliflower and make the cauliflower rice. (
- Chop up a large head of cauliflower into pieces (including the stem) and then pulse in a food processor.
- You can also use two 10 oz. packages frozen cauliflower rice instead of fresh cauliflower. Check the package for the cooking time.
- Heat oil in a large non-stick frying pan or wok, season the oil with garlic cloves or chopped garlic, and remove the garlic.
- Stir-fry the cauliflower until it’s barely tender, about 4 minutes, then mix in the sliced green onions.
- To serve, put about one-sixth of the cauliflower rice mixture into a bowl, top with one-sixth 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!
This recipe produces spicy buffalo chicken made in the Instant Pot or the Slow Cooker and served over cauliflower rice for a delicious meal. 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. The Instant Pot version was made in a 6 Quart Instant Pot (affiliate link). 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 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.
Buffalo Chicken Cauliflower Rice Bowl (Instant Pot or Slow Cooker)
Ingredients
Buffalo Chicken Ingredients:
Other Ingredients:
Instructions
Instant Pot Directions:
Notes
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
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 if you choose to use that, I would use Monkfruit Sweetener (affiliate link) if you’re strictly limiting carbs.
Find More Recipes Like This One:
Use Slow Cooker Recipes or Pressure Cooker Recipes to 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!
Historical Notes for This Recipe:
This recipe was first posted in 2015; updated in May 2020 with an Instant Pot option and better instructions.
19 Comments on “Buffalo Chicken Cauliflower Rice Bowl (Video)”
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Could you use honey as the sweetener?
Sorry I missed this, not sure why I didn’t get notified about the comment. You could use honey as the sweetener, but that would definitely increase the carbs.
If the recipe serves 6, why are you making bowls with 1/4 of the rice mixture?
Oh yes, that is definitely supposed to say one-sixth. I remember checking to make sure that two bags of frozen cauliflower rice would be enough to make six servings. Will fix right now, thanks for catching!
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Kayln, You can never go wrong with buffalo chicken in my book. LOVE these flavors! I will be making this asap. .And thanks for the shout-out for my S&S chicken 🙂
My pleasure, glad you like the recipe!
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Do you think this would still be as delicious if making it to be Whole30 compliant, eliminating the worcestershire and agave?
Jen, truthfully it's hard for me to say since I haven't made it that way. When we created the recipe we kept adding things and tasting it. The Worcestershire is probably not essential and it might be fine without the sweetener. Probably not bad, but not *as delicious* in my opinion.
Love the sound of a buffalo chicken rice bowl with cauliflower rice!
Thanks Kevin, we loved it. Next time I might even use a bit more buffalo sauce to drip down on the rice.
Why discard the chicken stock? Can't it be used to make rice or soup the next day?
You could certainly save the stock if you wanted, but you only started with one cup and some is absorbed into the chicken and there will be coagulated protein and herbs floating in it, so by the time you strain it, there won't be a huge amount of stock to save.
I love making all kinds of shredded chicken in the slow cooker, and even though I would be one of those people who served it over rice rather than cauliflower, I think this chicken sounds amazing and I can't wait to try it.
Lydia, we loved the chicken, and it would be delicious over rice!