Add the chicken and 8-oz. of the buffalo sauce (~2/3 of the bottle) to the Crockpot. Toss to combine. Cook on low for 6-7 hours or high for 3-4 hours.

Remove the chicken breasts from the 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 (4-oz.) of buffalo sauce and 1/4 tsp salt, or to taste.

Add 2 cups of water to a saucepan and bring to a boil. Once boiling, add rice and shredded carrots. Bring to a low simmer then cover lid and cook until rice is fluffy and all water has been absorbed, about 20 minutes. Remove from heat and stir in the butter and salt.

To four meal prep containers or bowls, add 3/4 cup rice mixture (~145g), 1/2 cup Buffalo Chicken (113g), 1/4 cup diced cucumber, 2 Tbsp crumbled gorgonzola and 3 cherry tomatoes.

Top with more matchstick carrots if desired. Also yummy with a little drizzle of ranch or sour cream for some coolness! Can store vegetables and cheese separately if you prefer to heat your chicken and rice up first. Will have leftover chicken to enjoy as you please!