Ingredients
Units
Scale
- 2 pounds boneless, skinless chicken breasts
- 4 cups chicken broth
- 1/3 cup Buffalo wing sauce (adjust amount to taste)
- 3 tablespoons ranch dressing mix (or 1 oz. packet)
- 2 cups white rice
- 1/2 cup shredded Mexican blend cheese (or more to taste)
- sliced green onions optional
Instructions
-
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.
Notes
- 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.
- Prep Time: 5
- Cook Time: 480