Yummy Buffalo Chicken Bowls Recipe!
By: Kelli Whitman (Townsquare Media Intern)
It’s crock-pot season everyone! For some reason, when I think about sports, football season, and fall, I think…buffalo chicken. With the weather becoming cooler, I find myself making this dinner multiple times a month because it’s so easy and just so tasty. It’s also great for families because everyone gets their own bowl, personalized to how they like it. I also found a really good use for leftovers…if you have any!
You will need:
- 4 chicken breasts
- ¾ cup of buffalo sauce
- 2 cloves of garlic, minced
- 1 can of black beans
- 1 ½ cups of frozen corn
- 3-4 tomatoes, diced
- 2 medium yellow onions, diced
- ¼ cup of green onions (plus more for topping)
- 1-2 avocados (for topping)
- Ranch dressing (for topping)
- Shredded cheddar and/or mozzarella cheese (for topping)
Clean chicken breasts and place in crock-pot. Add buffalo sauce and garlic. Mix until chicken is evenly coated. Cook in crock-pot on low for 6 hours, or high for 3 hours. Shred chicken, using two forks to pull the chicken apart.
Pre-heat oven to 350. In a large bowl add buffalo chicken, beans, corn, tomatoes, yellow onions, and green onions. Mix together and add juices from the crockpot until it is at a consistency, and spiciness that you like. Now it’s time to assemble your bowl! Using oven safe bowls, spoon in your buffalo chicken mix. Top with lots of cheese! (Sometimes I add an extra layer of cheese in the middle of the bowl…shhh.)
Bake for about 15-20 minutes, or until the center is hot. Top with plenty of avocado and green onions.
Don’t forget the ranch dressing! (I totally added more ranch dressing after this picture.)
If you by any chance have leftovers, try this. Spoon your mix on tortillas. Add plenty of cheese, avocado, whatever you want. Fold in half and cook in a pan on medium heat until hot. Top with ranch and you will have the most delicious quesadillas you’ve ever had!