Buffalo chicken bowls were my lunch of choice this week. I highly recommend these due to the super simple prep and huge flavor! I threw two large chicken breasts sprinkled with salt, pepper, a generous amount of garlic powder, and flavorgod buffalo seasoning into the crock pot, poured on some thenewprimal medium buffalo sauce, added a dab of kerrygoldusa butter, then put it on high for about two hours until it was cooked through and tender enough that I could shred it.
I am pumped about the cooler weather and the chance to break out my crock pot more. There’s nothing better than throwing things in there, going and doing other stuff, then having your food ready a bit later, (almost) effortlessly!
In the bowls went romaine, tomatoes, cooked and cooled cauliflower rice, green onion, and a small portion of blue cheese crumbles. (I also added carrots and zucchini but didn’t love the texture for this, so will probably skip next time). Put the chicken and veggies in separate bowls so you can reheat the chicken and keep the rest cold. I actually like the cold cauliflower rice in this bowl, but you might want to reheat.
Before eating, top the bowl with warmed chicken, fresh diced avocado, and a few crushed sietefoods sal y limon tortilla chips. I like to shake it all up with the kid on. Perfection!
