When I started this blog, my refrigerator was practically empty. Now, I've got half-used bottles of dozens of condiments, all waiting for their return to the limelight. Today's recipe, Buffalo Chicken Bowls from Pretty Providence, brought back the buffalo hot sauce (leftover from an interesting pasta concoction that didn't see the publish button), and hot sauce's natural frenemy: Ranch dressing.
This recipe was a piece of cake with a slow cooker. The magic formula for slow-cooking chicken seems to be:
- 2-3 pounds chicken
- 1-2 cups flavorful liquid
- 2-4 cups vegetables (beans, corn, potatoes, onions, carrots, celery)
I left out a few ingredients from the recipe, leaving only:
- Buffalo sauce
- Black beans
- Ranch dressing
In short, this was the Taco Chicken Bowls recipe with buffalo sauce instead of salsa, and no need for the spice blend.
Like the Taco Chicken Bowls, this goes great in a bowl with some rice, a bit of ranch dressing and cheddar cheese, or wrap the lot in a burrito skin, which is like a tube-shaped bowl you can eat!