Buffalo Chicken and Rice

If you love buffalo chicken at the sports bar, this dish will satisfy. We've slimmed it down and added some healthy veggies and whole grains, but the flavor is the one you love.

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5.0 by 7 people

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  • Makes: 6 servings
  • Prep: 15 mins
  • Slow Cook: 6 hrs (low) or 3 hours (high) + 30 minutes (low or high)

Buffalo Chicken and Rice

Directions

  1. Thinly slice green onions, separating white and green parts; set aside. In a 3-quart slow cooker combine chicken, carrots, celery, tomato sauce, broth, Anaheim pepper, salad dressing mix, the white parts of green onions, and the hot sauce.
  2. Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours.
  3. Stir in cream cheese and the green parts of green onions. Cover and cook for 30 minutes longer.
  4. Serve chicken mixture over hot cooked rice; sprinkle with blue cheese.

From the Test Kitchen

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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Nutrition Facts (Buffalo Chicken and Rice)

  • Per serving:
  • 314 kcal ,
  • 8 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 73 mg chol. ,
  • 774 mg sodium ,
  • 30 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 28 g pro.
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7 Ratings

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