Buffalo Ranch Chicken and Rice

Name: Buffalo Ranch Chicken and Rice
Prep time: 5 min
Cook time: 8 min
Ingredients: 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)

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wearychef.com

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Prep Time: 5 minutes

Cook Time: 8 hours

Servings: 6

Author : Andi Gleeson

Ingredients

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2 pounds boneless, skinless chicken breasts4 cups chicken broth1/3 cup Buffalo wing sauce ((adjust amount to taste))3 tablespoons ranch dressing mix ((or 1 oz. packet))2 cups white rice1/2 cup shredded Mexican blend cheese ((or more to taste))sliced green onions (optional)

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Instructions

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Step 1

Dice uncooked chicken into bite-sized pieces.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Stir in cheese. Sprinkle with additional cheese and sliced green onions if desired.

Step 6

Place WHOLE chicken breasts into slow cooker.

Step 7

Pour in broth, wing sauce, dressing mix, and BROWN rice.

Step 8

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.