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Homemade Buffalo Chicken Cauliflower Rice Bowl photo

Buffalo Chicken Cauliflower Rice Bowl

Tender shredded chicken tossed in buffalo sauce, served over quick cauliflower rice for a low-carb bowl.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Slow Cooker
  • Colander
  • Large Bowl
  • Food processor or box grater
  • large nonstick skillet or wok
  • Knife
  • Cutting Board

Ingredients
  

  • 4 large boneless skinless chicken breasts
  • 1 cup chicken stock plus 1/4 cup additional (see notes)
  • 1/4 cup chicken stock additional for sauce (see notes)
  • 1 tsp poultry seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3/4 cup Frank's RedHot sauce
  • 2 Tbsp olive oil one for sauce, additional for skillet as needed
  • 2 Tbsp Worcestershire sauce or gluten-free Worcestershire sauce
  • 2 tsp green Tabasco sauce or other green hot sauce
  • 2 Tbsp Golden Monkfruit Sweetener or sweetener of your choice
  • cauliflower trimmed and processed into about 2 10-oz. packages worth of cauliflower rice (or use two 10 oz frozen packages)
  • 2 cloves garlic saute briefly then discard
  • salt and freshly ground black pepper to taste
  • green onions sliced, stirred into cauliflower rice at the end
  • crumbled blue cheese for serving

Instructions
 

  • Trim each chicken breast and cut in half lengthwise into strips.
  • Spray the slow cooker insert with olive oil or nonstick spray and arrange the chicken strips in a single layer.
  • Whisk together 1 cup chicken stock, poultry seasoning, garlic powder, and onion powder; pour over the chicken.
  • Cook on high for about 3 hours, or until the chicken shreds easily with a fork.
  • When tender, drain the chicken in a colander and discard the cooking liquid; let the chicken cool a few minutes, then shred with two forks.
  • In a bowl, combine 3/4 cup Frank's RedHot, 2 Tbsp olive oil, 2 Tbsp Worcestershire sauce, 2 tsp green Tabasco, 2 Tbsp sweetener and the remaining 1/4 cup chicken stock to make the buffalo sauce.
  • Return the shredded chicken to the slow cooker, pour the sauce over it, and stir gently to coat; keep on high to stay warm while you make the cauliflower rice.
  • Trim cauliflower and cut into medium pieces, then pulse in a food processor with the steel blade until finely chopped, or grate with a box grater (or use two 10 oz packages frozen cauliflower rice).
  • Heat 2 Tbsp olive oil in a large nonstick skillet or wok over medium-high heat. Add the garlic cloves and sauté about 30 seconds until fragrant, then remove and discard the garlic.
  • Add the cauliflower rice and stir-fry until just tender, about 4 minutes (cook longer if you prefer it more done).
  • Season the cauliflower rice with salt and fresh-ground black pepper, turn off the heat, and stir in the sliced green onions.
  • To serve, divide the cauliflower rice into bowls, top with a generous portion of the buffalo chicken and sauce, and sprinkle with crumbled blue cheese.

Notes

  • Use gluten-free Worcestershire if avoiding gluten.
  • Pulse cauliflower until rice-sized pieces for best texture.
  • Do not brown garlic when sautéing to avoid bitterness.
  • Two 10 oz. packages of frozen cauliflower rice can be used instead of fresh.
  • Let chicken cool slightly before shredding to make it easier.