布法罗鸡花椰菜盖饭features spicy buffalo chicken made in the Instant Pot or the slow cooker; then it’s served over cauliflower rice and topped with creamy blue cheese!
布法罗鸡花椰菜盖饭is a recipe that made me wonder why I was so slow to discover that Franks Red Hot Sauce and Frank’s Buffalo Wing Sauce are both low-carb and completely sugar-free? And when I did realize that, it got my brain swirling with recipe ideas. This delicious bowl meal was one of the first Buffalo Chicken recipes I ever made, and five years later I’m still making it so it seems like a perfect dinner idea to feature forFriday Favorites本星期！
I first made this in the slow cooker, but then I added an Instant Pot option, and now there’s a new video to show you how easy it is to make this in the Instant Pot! The recipe uses a few tricks for maximum flavor, including cooking the chicken with chicken stock and herbs, using a generous amount of the buffalo sauce mix so some drips down in the bowl and flavors the cauliflower, and mixing in thickly sliced green onion with the cauliflower rice for that extra crunch factor.
How to Make Buffalo Chicken Cauliflower Rice Bowl:
（These are steps for making recipe in the slow cooker. Scroll down for complete recipe with nutritional information and Instant Pot Instructions. You can also watch the video above to see the recipe being made in the Instant Pot.)
- Add the stock/herb mixture and cook on high for about 3 hours, or until the chicken shreds apart easily.
- Drain the chicken in a colander, and discard the stock.
- Shred chicken apart with two forks and put back in slow cooker.
- 混在一起Frank’s Red Hot Sauce（友情链接），橄榄油，辣酱油或无麸质喼汁如果需要的话（友情链接）Green Tabasco Sauce您所选择的（友情链接），和甜味剂淋在鸡丝。
- You can also use two 10 oz. packages frozen cauliflower rice instead of fresh cauliflower. Check the package for the cooking time.
- To serve, put about one-sixth of the cauliflower rice mixture into a bowl, top with one-sixth of the spicy chicken and sauce, and sprinkle with crumbled blue cheese. Yum!
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This recipe has been added to a new category called周末食物准备为了帮助您查找菜谱你可以预习或者煮上周末，在一周吃！
- 4 large boneless, skinless chicken breasts
- 1杯+ 1/4杯鸡汤（见注）
- 1tsp. poultry seasoning
- 1/2茶匙。onion powder
- 3/4 cup Franks Red Hot Sauce
- 2 T橄榄油
- 2 T Worcestershire sauce (see notes)
- 您所选择的2 T甜味剂
- 1 T＆橄榄油
- 1/3 cup crumbled blue cheese
- Trim chicken breasts and cut each one into half lengthwise.
- Spray the slow cooker insert with olive oil or non-stick spray and place chicken strips in the slow cooker.
- Cook on high for about 3 hours or until the chicken shreds apart easily with a fork.
- Let chicken cool for a few minutes so it’s easier to handle, then shred chicken apart with two forks.
- Mix Frank’s Hot Sauce, olive oil, Worcestershire sauce, Green Tabasco Sauce, sweetener, and the other 1/4 cup chicken stock.
- Put the shredded chicken back into the slow cooker and pour the sauce over, stirring gently to combine the chicken and sauce.
- Trim the cauliflower and discard the leaves.
- Then pulse the cauliflower pieces using the steel blade in the food processor until it’s finely chopped. You can also grate larger pieces of cauliflower with a large standing box grater if you don’t have a food processor, or use two 10 oz. packages of frozen cauliflower rice.)
- 热火在中高热量的油在一个大不粘煎锅或炒锅。我用我的新Green Pan Wok（affiliate link), which worked perfectly.
- Trim chicken and put in Instant Pot with the broth and herbs as described above.
- Lock the lid, and set to MANUAL, HIGH PRESSURE for 5 minutes.
- When time ends, let the pressure release naturally.
- Put shredded chicken back in the Instant Pot with the sauce and use SAUTE, LOW TEMPERATURE to keep it warm. (If your Instant Pot has a lot of liquid you might want to remove some before you add the sauce and chicken.)
- Prepare the rest of the recipe as above.
I first made this recipe with agave nectar, but now I'd use金Monkfruit甜味剂（友情链接）较少的碳水化合物。你需要6-8杯切碎的花椰菜，或使用两个10盎司包冷冻花椰菜大米。
This recipe created by Kalyn.
Amount Per Serving: 热量：294 Total Fat:13g Saturated Fat:3g 不饱和脂肪酸：9g 胆固醇：74毫克 钠：1164mg 碳水化合物：8.3克 Fiber:6g Sugar:7g Protein:32g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Buffalo Chicken Cauliflower Rice Bowl would be a great main dish for any phase of the南海滩饮食或任何其他类型的Low-Carb饮食计划。龙舌兰花蜜不，如果你选择使用一些碳水化合物添加到酱油，我会用Monkfruit甜味剂（友情链接），如果你严格限制碳水化合物。
用慢炖锅食谱or压力锅Recipesto find more recipes like this one. Use the亚博appto find more recipes suitable for a specific eating plan. You might also like toFollow Kalyn’s Kitchen on Pinterestto see all the good recipes I’m sharing there.Click here for Slow Cooker / Pressure Cooker Recipes on my other site!
Historical Notes for This Recipe:
This recipe was first posted in 2015; updated in May 2020 with an Instant Pot option and better instructions.