Crockpot Cheesy Buffalo Chicken & Rice


I haven’t done any groceries in about 2 weeks.
I’ve run to the store for milk like 3 times but I haven’t had enough motivation to do a full shop so my fridge and cupboards are pretty bare. I either had to go grocery shopping alone with my 16 month old today, or I had to find something to make out of the scarce amount of items I did have.

So I took to Pinterest and found a pin for this Crockpot Buffalo Chicken. It looked pretty good, but because I didn’t have a couple of the ingredients, I just used it as inspiration to create what I now call Crockpot Cheesy Buffalo Chicken & Rice.

That’s right. My own creation! Maybe I am turning into a domestic diva…


Chicken Breasts (Luckily I had two of these hanging out in the back of my freezer, I know they’re not that old because I feel like I just cleaned that thing out)

Hot Sauce (I used Franks Red Hot because, quite frankly, I do put that shit on everything and it’s always in my “sauce door”. I didn’t actually measure it, but if I had to eye it out I’d say it was probably 1/4 cup)

Ranch Dressing (I had about 1/3 of a bottle left so I just used the rest of it, again not sure of the measurement probably around 1/2 cup) 

Rice (You could use 1 cup of any kind of cooked rice but I used a package of Uncle Ben’s Ready Rice in Creamy Cheddar Cheese)

Shredded Cheese (about 1/2 cup, but there’s really no limit to the amount of cheese a dish should have. Everything’s always better with cheese.)


1. Place chicken breasts in the bottom of the crockpot

2. Mix up ranch and hot sauce and pour over chicken

3. Cover and let the chicken cook on low for a few hours (I probably cooked it for about 6 but my chicken was frozen)

4. Shred the chicken once cooked

5. Add cooked rice (or the pre-packaged pre-cooked stuff like me) and shredded cheese and mix it up. Turn off the crockpot and let it sit for 2-3 mins.

5. Serve it up.

I didn’t take a picture of this one, wasn’t sure I was going to blog about it and by the time I had decided too, it had been devoured. This dish will definitely be made again and probably within a few weeks. I’ll update this post with a pic when I do.

If I can pull this one off without royally f’ing it up anyone can. Trust me.

Oh and it pairs well with a nice Cabernet Sauvignon 😉
(I don’t actually know this. It’s just pretty much all I ever have on hand)



Day 3: Crock Pot Balsamic Chicken


I knew today would be a bit hectic, plus I’m pretty lazy, so I wanted to find something that wasn’t labour intensive or that took up a lot of my time.
Enter my favourite kitchen item: The Slow Cooker. To be able to put all your ingredients in one pot and let it cook for hours without having to do anything? Amazing. It’s the next best thing to a personal chef – and I know I won’t be having one of those in my kitchen any time soon.

There are a TON of recipes for Slow Cooker (Crock Pot) meal ideas on Pinterest. I found a recipe for Balsamic Chicken that contained (mostly) ingredients I already had on hand. (I try to avoid a trip to the grocery store with a tyrannical toddler when I can)
It took very little prep and it sounded pretty good.

Balsamic Chicken Ingredients:

1 tsp. garlic powder (I like to be generous with anything garlicky)
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. dried minced onion (I didn’t have this so I just left it out) 
4 garlic cloves, minced (I don’t usually keep fresh cloves on hand. I hate taking time to prep them, so I get jars of already minced garlic. This one was almost empty, so I just dumped in the rest of it)
1 tbsp. extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs or breasts (I only had two breasts, I still used the same amount of ingredients)
Fresh parsley (I don’t keep any of this stuff on hand either, so I just went without)


1. Combine the garlic powder, basil, salt, pepper, onion in a small bowl and season chicken on both sides with the mixture (I just shook the spices right onto the chicken out of the jar, I didn’t exactly measure any of them, just kind of eyed it out.)

2. Pour olive oil on the bottom of the crock pot and add garlic (The oil I definitely measured because I didn’t want my chicken swimming in it. However the garlic I most definitely did not. The more garlic the better in my opinion!)

3. Place the chicken on top of the oil and garlic

4. Pour the balsamic vinegar over the chicken (Don’t do this step really fast while wearing a white shirt. The splash back shot up farther than I anticipated.)

5. Cover and cook on high for 4 hours (I flipped the chicken over after about 3 hours because the tops weren’t covered in the vinegar and I wanted to make sure it all got a chance to cook thoroughly.)

6. Sprinkle with fresh parsley and serve (Obviously I didn’t complete this step.  It’s really only for a visual anyways and I’m not trying to impress anyone.)

I ended up just cooking for myself tonight, so I didn’t bother making up a side dish. Too much extra effort and I’d end up tossing half of it anyways. (we always pack up leftovers with such good intentions, but they just end up sitting in the back of the fridge till I honestly can’t tell what they are anymore)

So, here’s my amazing dinner:


Good thing I was only cooking for myself. I can’t say I particularly enjoyed the fruits of my labour. It was pretty dry, even after cooking in liquid for the past almost 5 hours.
I probably screwed something up because I didn’t adjust the ingredient amounts to match up with the fact that I only had 1/3 of the amount of chicken that the recipe called for, but I still don’t think I’ll be adding this to our dinner rotation.
It might be better sliced in a salad or with an actual side dish and not as just a chunk of chicken washed down by some cheap wine, but I could only eat a couple bites of it.

Just sent hubby a text to pick me up some McDonalds on his way home.