Slow Cooker Buffalo Chicken and Rice Soup

by Kate on November 13, 2014

Slow Cooker Buffalo Chicken and Rice Soup

Got another easy peasy lunch shake’er up’er for ya’ kiddds

If I could make every meal in the crockpot, I would. If I could own like 10 crockpots, I would (Dave already thinks its crazy that we have two – TWO? Two) I just have recently come to love it. Work and life can be crazy and tossing a few ingredients in this magic pot for a few hours and having a meal that tastes amazing come out of it is just like the stuff that dreams are made of.


Slow Cooker Buffalo Chicken and Rice Soup

And so is this Crockpot Buffalo Chicken and Rice Soup. Any chance I get to make something Buffalo Chicken, I do – as you can see here. It hasn’t worked so well with hand soaps and face creams, but I’m trying (kidding – kind of).  I saw this Crockpot Chicken Noodle Soup from Cooking Classy and thought, hmmm.  And I had some left over brown rice that I had thrown in the freezer and thought hmmmm again.

This recipe is easy, SO easy, and for you Buffalo Chicken Lovers out there, well, it’s a crime if you don’t try it.

Slow Cooker Buffalo Chicken and Rice Soup
Serves 6
The most delicious Buffalo Chicken & Rice Soup cooked to perfection in your crockpot - set it and forget it (and then drink it with a straw)
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Prep Time
10 min
Cook Time
5 hr
Total Time
5 hr 5 min
Prep Time
10 min
Cook Time
5 hr
Total Time
5 hr 5 min
Ingredients
  1. 4 carrots, peeled and cut into rounds
  2. 4 celery stalks, sliced
  3. ½ large white onion, chopped
  4. 3 large garlic cloves, minced
  5. 1 teaspoon salt
  6. ½ teaspoon ground black pepper
  7. 1 lb. boneless, skinless chicken breast (I used tenderloins but breasts would work too)
  8. 4 cups of chicken broth
  9. 2 cups Franks Hot Sauce
  10. 1 tablespoon Ranch Dip mix (Hidden Valley works well, just make sure you get the dip mix and not the dressing)
  11. 1 & ½ cups cooked brown rice*
Instructions
  1. Place carrots, celery, onion, garlic, salt, pepper and chicken in your crockpot. You don’t need to cook the chicken first (I know scary, but here I am livin’ to tell the story!)
  2. In a medium sized mixing bowl, whisk together your chicken broth, hot sauce and ranch dip mix and then pour the mixture over the veggies and chicken.
  3. Cook on low for 5 hours. After about 3 hours, take the chicken out and shred it with two forks on a plate and return to the crockpot. This helps the chicken to really soak in all the flavors of the broth.
  4. With 15-30 minutes left in your cook time, add the cooked brown rice (see note below regarding the rice)
  5. Serve hot with blue cheese crumbles!
Notes
  1. *The rice: even though it's cooked, will absorb quite a bit of the liquid. If you want it to be more of a soup, I would cut the amount of the rice in half (using 3/4 cup vs. 1.5 cups) and also, adding it at the very last minute. The longer it sits cooking in the broth, the more liquid it will absorb. I personally like a thicker soup, so I used the full 1.5 cups and also let it sit in there for about 30 minutes.
Adapted from Cooking Classy
Adapted from Cooking Classy
And They Cooked Happily Ever After http://www.andtheycookedhappilyeverafter.com/

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