Can I double this recipe for a crowd?

Yes, but make sure your slow cooker is big enough. I once tried to double everything in a small pot and dinner was delayed while we juggled pans. If using the oven, spread chicken on two baking sheets so pieces brown rather than steam.

Can I make this gluten free or dairy free?

Absolutely. Use gluten-free panko or skip breadcrumbs. Swap butter for a dairy-free spread and choose a dairy-free dressing. The hot sauce and the chicken are naturally gluten free, so cross-contamination is your main concern.

How long can I keep leftovers?

Store cooked chicken and rice in the fridge for up to 3 days. Reheat until warm throughout. If you plan to keep longer, freeze the chicken for up to 2 months.

Can I use thighs instead of breasts?

Yes, boneless, skinless thighs work wonderfully. They stay juicier and tolerate longer cooking without drying out. Adjust cooking time slightly if pieces are larger.

Is this a good meal prep recipe?

Yes. Make a big batch on Sunday and assemble bowls for lunches. Keep toppings separate and add just before eating to preserve freshness. It is one of the best family dinner options for the week.

Easy How To Make Buffalo Chicken Bowls 2026

Description

Comforting and convenient Buffalo Chicken Bowls made in a slow cooker, perfect for busy weeknights.

Ingredients

Scale

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup hot sauce (such as Frank’s RedHot)
1/4 cup unsalted butter, melted
2 tablespoons olive oil
Salt and pepper to taste
2 cups cooked rice (white or brown)
1 cup shredded lettuce
1 cup cherry tomatoes, halved
1/2 cup shredded cheddar cheese
1/4 cup ranch or blue cheese dressing
1/4 cup thinly sliced green onions
Optional: sliced avocado, for topping

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Instructions

In a small bowl, combine the hot sauce and melted butter. Mix well and set aside.
In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and season with salt and pepper. Cook for 5-7 minutes until browned and cooked through.
Reduce heat to low and pour the buffalo sauce over cooked chicken. Stir to coat and let simmer for 3-5 minutes.
Prepare bowls with a base layer of cooked rice; fluff rice before serving.
Divide buffalo chicken evenly among the bowls, placing it over the rice.
Top each bowl with shredded lettuce, halved cherry tomatoes, cheddar cheese, and drizzle with ranch or blue cheese dressing.
Garnish with sliced green onions and optional avocado. Serve immediately.

Notes

Store leftovers separately for freshness. Reheat chicken and rice separately. Add fresh toppings just before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 600mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg