For the buffalo chicken

1.5 lbs boneless, skinless chicken breasts

½ cup Frank’s Red Hot Sauce

¼ cup melted butter

1 tsp paprika

1 tsp garlic powder

½ tsp salt

Other ingredients

1½ cups ranch

1 cup brown or white rice, uncooked

1 cup shredded carrots

½ cup blue cheese crumbles

To cook the chicken, place the chicken at the bottom of the slow cooker. Add the buffalo sauce, melted butter, and spices on top. Toss everything gently to coat the chicken. Cook on low for 6-7 hours, or high for 2-3 hours. Shred and keep set to warm until ready to serve.

Cook the rice according to the package directions. To assemble the bowls, add some rice, shredded buffalo chicken, and carrots to a bowl. Drizzle with the ranch dressing and top with blue cheese crumbles.