Crockpot Buffalo Chicken and Rice is a spicy, cheesy, and totally satisfying twist on classic comfort food. With tender shredded chicken, creamy rice, and just the right kick of buffalo sauce, this slow cooker recipe is perfect for game day—or any day you want to spice things up.
Why We Love This Buffalo Chicken and Rice
This one hits all the flavor notes and makes dinner easy:
- Spicy & Creamy: Buffalo sauce and cream cheese balance heat and richness.
- Great for Meal Prep: It reheats beautifully and tastes even better the next day.
- Dump-and-Go: Crockpot convenience with minimal cleanup.
- Endlessly Customizable: Adjust the heat or serve in wraps, bowls, or even sliders.
Key Ingredients
These pantry-friendly ingredients bring the bold flavor:
- Shredded Chicken – Cooked ahead or slow cook and shred.
- White Rice – Long-grain rice absorbs all the spicy goodness.
- Chicken Broth – Keeps things moist and flavorful.
- Buffalo Sauce – Choose your heat level; Frank’s RedHot is a go-to.
- Cream Cheese – Melts into the rice for creamy texture.
- Cheddar Cheese – Because every buffalo dish needs cheddar.
- Garlic Powder & Onion Powder – Simple seasonings to support the star flavors.
How to Make Crockpot Buffalo Chicken and Rice
This meal basically makes itself:
- Combine Ingredients: In your crockpot, mix rice, broth, buffalo sauce, garlic powder, and onion powder.
- Add Chicken: Place shredded or raw chicken breasts on top.
- Add Cream Cheese: Dot with cream cheese, but don’t stir.
- Cook on Low: Cover and cook on LOW for 4–5 hours.
- Shred and Stir: If using whole chicken breasts, shred and return to the pot. Stir everything together.
- Cheese It Up: Mix in shredded cheddar until melted.
- Serve: Top with green onions, blue cheese crumbles, or a drizzle of ranch.
Chef’s Tips and Variations
- Adjust the Heat: Use more or less buffalo sauce to match your spice level.
- Make It Low-Carb: Swap rice for riced cauliflower.
- Bulk It Up: Add celery, bell peppers, or spinach at the end.
- Serve Differently: Try it in wraps, baked potatoes, or stuffed peppers.
- Garnish Game: Chopped celery, ranch, or extra cheese go a long way.
What to Serve with Buffalo Chicken and Rice
Crunchy Celery or Carrot Sticks
They cool down the spice and add crunch.
Green Salad with Ranch
Ties in the buffalo theme and balances the richness.
Dinner Rolls or Cornbread
Great for scooping and soaking.
Game Day Style
Serve in sliders, taco shells, or over nachos.
Crockpot Buffalo Chicken and Rice
Prep Time: 10 minutes
Cook Time: 4–5 hours
Total Time: ~4 hours 15 minutes
Servings: 6
This Crockpot Buffalo Chicken and Rice is a bold, creamy comfort dish with the perfect amount of heat. Tender shredded chicken, creamy rice, buffalo sauce, and melty cheddar come together in the slow cooker for an easy, crave-worthy dinner that’s just as great for game day as it is for a cozy night in.
Ingredients
- 2 cups cooked shredded chicken (or 2–3 raw chicken breasts)
- 1 cup uncooked long-grain white rice
- 2 ½ cups chicken broth
- ½ cup buffalo sauce (adjust to taste)
- 8 oz cream cheese, cut into cubes
- 1 ½ cups shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Optional toppings: green onions, ranch or blue cheese dressing, extra buffalo sauce
Instructions
- In your crockpot, stir together uncooked rice, chicken broth, buffalo sauce, garlic powder, and onion powder.
- Place shredded chicken or raw chicken breasts on top.
- Add cream cheese cubes on top—do not stir.
- Cover and cook on LOW for 4–5 hours, until rice is tender.
- If using whole chicken breasts, shred and return to the pot. Stir everything well.
- Mix in shredded cheddar until melted and creamy.
- Serve warm with optional toppings like ranch, green onions, or blue cheese crumbles.
Notes
- Leftover Remix: Makes a great filling for wraps, baked potatoes, or quesadillas.
- Control the Heat: Use more or less buffalo sauce to match your spice preference.
- Low-Carb Option: Swap rice for cauliflower rice (stir in during last 30 mins).
