Buffalo Ranch Chicken and Rice
This might be your new favorite dinner recipe! Only needs one pot and 30 minutes and always a family favorite!
boneless, skinless chicken breasts
Buffalo wing sauce
(adjust amount to taste)
ranch dressing mix
(or 1 oz. packet)
shredded Mexican blend cheese
(or more to taste)
sliced green onions
Dice uncooked chicken into bite-sized pieces.
Spray a dutch oven or other wide, deep pot with cooking spray. Heat over medium-high heat. Add chicken, and saute for a few minutes just to cook meat on outside.
Pour in broth, wing sauce, and ranch mix. Bring to a low boil. Stir in uncooked rice. Turn down heat to a low simmer. Cover and cook 20 minutes.
Remove cover, and stir. Rice should be cooked and liquid absorbed at this point. If not, simmer a few more minutes until rice is cooked completely.
Stir in cheese. Sprinkle with additional cheese and sliced green onions if desired.
Slow Cooker Instructions
Place WHOLE chicken breasts into slow cooker.
Pour in broth, wing sauce, dressing mix, and BROWN rice.
Cook on low 6-8 hours until rice is cooked completely. Shred chicken, and stir in cheese. Sprinkle individual servings with additional cheese and green onions if desired.
I recommend the stovetop method for perfect results.
Crockpot cooking times vary by appliance. I recommend checking your rice after four hours but allowing up to eight hours the first time you make this recipe in the slow cooker.