Crockpot Buffalo Chicken and Rice

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 12/22/21
Buffalo chicken
JGI/Jamie Grill / Getty Images
Prep: 10 mins
Cook: 6 hrs
Total: 6 hrs 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
438 Calories
15g Fat
18g Carbs
54g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 438
% Daily Value*
Total Fat 15g 19%
Saturated Fat 6g 30%
Cholesterol 148mg 49%
Sodium 2042mg 89%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 54g
Vitamin C 24mg 118%
Calcium 150mg 12%
Iron 3mg 16%
Potassium 672mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy recipe for crock pot buffalo chicken and rice uses the flavors of spicy chicken wings in a flavorful, one-dish recipe. And it's made in the slow cooker, so you can enjoy doing other things while your dinner cooks.

If you like your food spicy, you can increase the amount of hot sauce used in this recipe. Or you can add things like minced jalapeño or habanero peppers, or sprinkle some crushed red pepper flakes into the slow cooker.

You can make this recipe with boneless, skinless chicken thighs instead of chicken breasts if you'd like. In that case, increase the cooking time to six to seven hours. Always test chicken before you eat it to make sure it is thoroughly cooked. It should be 160 F every time.

Brown rice is used in this recipe because it cooks better in the slow cooker. This type of rice has the bran attached, which means it absorbs water more slowly than white rice. 

You can add other veggies to this recipe too if you'd like. Some thawed frozen peas are good stirred in at the last minute, or add some chopped or sliced mushrooms along with the onions and celery.

Serve this spicy recipe with a green salad tossed with avocados and mushrooms and some fresh fruit for a cooling contrast. Some cold beer and sparkling water complete the menu beautifully.

Ingredients

  • Cooking spray

  • 5 boneless, skinless chicken breasts, cut into 1-inch pieces

  • 1 onion, chopped

  • 3 stalks celery, sliced

  • 3/4 cup brown rice

  • 1 (10-ounce) can cream of chicken soup

  • 1/2 cup Buffalo wing hot sauce

  • 2 cups chicken broth

  • 1/2 cup crumbled blue cheese

Steps to Make It

  1. Spray a 4 to 5 quart slow cooker with nonstick cooking spray.

  2. In the prepared crock pot, place the chicken breasts. Top the chicken with onion, rice, and celery.

  3. In a large bowl, combine the soup, hot sauce, and chicken broth and mix well. Pour into crock pot and stir to combine.

  4. 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.