Creamy Buffalo Chicken & Rice

gluten-free ⓘ

6 meals

From a reel by Jack Perez — watch the original

Ingredients

• 2.5 lbs Chicken Breast (1,134g)
• 1.5 cups Buffalo Sauce (360g)
• 2 cups Low-Sodium Chicken Broth (480mL)
• 1 Packet Ranch Seasoning (28g)
• 2 Bell Peppers (300g), diced
• 1 Small Onion (150g), diced
• 8 oz Reduced-Fat Cream Cheese (226g)
• 12 oz Dry Rice (340g)
• 3 cups Broccoli Florets (270g)

Instructions

1. Combine the chicken, buffalo sauce, chicken broth, ranch seasoning, diced bell peppers, and diced onion in a slow cooker.
2. Cook on high for 3 to 4 hours or on low for 6 to 7 hours.
3. Prepare the rice and steam the broccoli during the final stages of the slow cooking process.
4. Shred the cooked chicken and stir in the cream cheese until the mixture is smooth.
5. Portion the rice into six bowls and top with the buffalo chicken mixture and steamed broccoli.