Buffalo Chicken Cauliflower Rice Bowl, Slow Cooker or Pressure Cooker (Video)
Spicy buffalo chicken is made in the slow cooker or the pressure cooker; then it’s served over cauliflower rice and topped with creamy blue cheese for this delicious low-carb and gluten-free Slow Cooker or Pressure Cooker Buffalo Chicken Cauliflower Rice Bowl. And with approved sweetener this recipe is also Keto, low-glycemic, and South Beach Diet Phase One. Use the Diet-Type Index to find more recipes like this one.
Watch the video to see if you’d like to make
Buffalo Chicken Cauliflower Rice Bowl!
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 that this delicious buffalo hot sauce has zero carbs, it got my brain swirling with recipe ideas, so if you’re a buffalo chicken fan watch for them coming over the next few weeks.
And let’s get this buffalo chicken party started with this truly delicious Slow Cooker or Pressure Cooker Buffalo Chicken Cauliflower Rice Bowl! 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 if you prefer, 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.
Slow Cooker Buffalo Chicken Cauliflower Rice Bowl was featured in the Top Ten New Recipes of 2015 (plus Honorable Mentions).
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. Mix together hot sauce, olive oil, worcestershire sauce, Green Tabasco sauce, and Agave (or other sweetener of your choice). Shred chicken apart with two forks and put back in slow cooker; then mix in the sauce. Cook about 30 minutes on high while you 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. Heat oil in a large non-stick frying pan or wok, season the oil with garlic, and remove the garlic. Stir-fry the cauliflower until it’s barely tender, about 4 minutes, then mix in the green onions.
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!
Chicken Dinners You Might Like:
Instant Pot (or Slow Cooker) Low-Carb Cheesy Chicken Tacos ~ Kalyn’s Kitchen
Chicken Recipes Index Page ~ Slow Cooker or Pressure Cooker
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!
Buffalo Chicken Cauliflower Rice Bowl (Slow Cooker or Pressure Cooker)
Spicy buffalo chicken made in the slow cooker or the pressure cooker and served over cauliflower rice for a delicious meal.
Buffalo Chicken Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup + 1/4 cup homemade chicken stock or canned chicken broth
- 1 tsp. poultry seasoning
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 3/4 cup Franks Red Hot Sauce or Frank’s Buffalo Wing Sauce
- 2 T olive oil
- 2 T Worcestershire sauce (gluten-free if needed)
- 2 tsp. Green Tabasco sauce or other green hot sauce (probably optional, but good)
- 1-2 T agave nectar (or other sweetener of your choice)
- 1 large head of cauliflower (6-8 cups chopped cauliflower)
- 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
- Trim chicken breasts and cut each one into half lengthwise.
- Spray the slow cooker insert with olive oil or non-stick spray and place chicken strips in the slow cooker.
- Mix the 1 cup chicken stock, poultry seasoning, garlic powder, and onion powder and pour over the chicken.
- Cook on high for about 3 hours or until the chicken shreds apart easily with a fork.
- 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.)
- Let chicken cool for a few minutes so it’s easier to handle, then shred chicken apart with two forks.
- Mix Frank’s Hot Sauce, olive oil, Worcestershire sauce, Green Tabasco Sauce, Agave Nectar, and the other 1/4 cup chicken stock.
- Put the shredded chicken back into the slow cooker and pour the sauce over, stirring gently to combine the chicken and sauce.
- Cook on high while you prepare the cauliflower rice.
- Trim the cauliflower and discard the leaves.
- 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.
- 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.)
- Heat the oil over medium-high heat in a large non-stick frying pan or wok. (I used my new Green Pan Wok, which worked perfectly.)
- 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.)
- 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.)
- Season cauliflower well with salt and fresh-ground black pepper, then turn off the heat and stir in the sliced green onions.
- 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.
Recommended Slow Cooker Size:
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.
Instant Pot / Pressure Cooker Option:
If you prefer to make the buffalo chicken in the Instant Pot or an electric pressure cooker, use the chicken from Pressure Cooker Buffalo Chicken Tacos with the cauliflower rice bowl from this recipe.
This recipe created by Kalyn.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe 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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