Buffalo Chicken Rice Bowls
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These Buffalo Chicken Rice Bowls make the most delicious meal! They're packed with zesty buffalo chicken, cooked rice and fresh veggies.
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These bowls only take 10 minutes to prep and make a great quick lunch, weeknight dinner or meal prep!
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To make, add the chicken and buffalo sauce to the Crockpot. Toss to combine. Cook on low for 6-7 hours or high for 3-4 hours.
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Remove from Crockpot and use two forks to shred the meat. Discard the remaining liquid from the Crockpot then add the meat back and toss with the remaining 1/2 cup of buffalo sauce and salt.
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Add 2 cups of water to a saucepan and bring to a boil. Once boiling, add rice and shredded carrots.
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Bring to a low simmer then cover lid and cook until rice is fluffy and all water has been absorbed, about 20 minutes.
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Remove from heat and stir in the butter and salt.
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To four meal prep containers or bowls, add rice mixture, buffalo chicken, cucumber, crumbled gorgonzola and cherry tomatoes.
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Top with more matchstick carrots if desired. Also yummy with a little drizzle of ranch or sour cream for some coolness!
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For full recipe, instructions, helpful tips, nutrition and more swipe up or visit blog!
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