Slow Cooker Buffalo Chicken Rice Casserole
This crockpot casserole has all your favorite flavors from a platter of chicken wings in one pan. It starts with rice, sliced celery, chicken, spicy buffalo sauce and then it’s topped with bleu cheese.
- 2 Cups Rice
- 10 oz Evaporated Milk or Full Fat Coconut Milk
- 1 Cup Water
- Cream of Soup Replacement (See Notes)
- 1/2 Cup Buffalo Sauce
- 3 Ribs Celery
- 2 lbs Boneless Skinless Chicken Thighs
- Sea Salt and Pepper
- 1/2 Cup Bleu Cheese Crumbles
- Green Onions
Pour rice into the bottom of your slow cooker. Add in evaporated milk, water, cream of chicken soup and buffalo sauce and celery. Stir. Place the frozen chicken on top of the rice and lightly salt and pepper.
Cover the slow cooker and cook on HIGH for 4-6 hours, if using brown rice. If you want to use white rice then you won’t need to cook it quite as long (about 3-4 hours on high) and you won’t need to use frozen chicken.
Remove lid and make sure rice is cooked through and chicken is cooked through. Sprinkle the bleu cheese crumbles on top. It’s optional but sliced green onions on top will brighten up this dish and add some flavor.