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 brown rice (you can substitute white if you’d like), sliced celery, chicken, spicy buffalo sauce and then it’s topped with bleu cheese.
Slow Cooker Buffalo Chicken Rice Casserole
You know that casserole from your childhood that had rice and chicken and a can of cream of chicken (or mushroom) soup? I loved that casserole. The rice was creamy and it was so super easy to make when I was a busy college student. I wanted to take that casserole idea but spice it up a bit. Literally. This slow cooker buffalo chicken rice casserole has half a cup of buffalo sauce in it. But don’t worry it’s not too spicy…my kids ate it just fine. I love the creamy chunks of bleu cheese and the semi-crunchy pieces of celery too. The rice is creamy and full of flavor. I know if you’re a fan of buffalo chicken anything you’ll be a fan of this easy crockpot casserole recipe.
Other crockpot casserole recipes
I love casseroles…the idea of an entire dinner in one dish just makes my mom heart happy. Here are some other slow cooker casseroles that you may want to try:
What Slow Cooker Did You Use?
For Slow Cooker Buffalo Chicken Rice Casserole I went with my 3-quart casserole crock made by the Crock-Pot brand. I have loved this casserole shaped crockpot for recipes just like this. I love that the crock insert is completely oven and dishwasher safe. I love how if you want to brown the top of a casserole you can do that quickly in the oven after it cooks all day in the slow cooker. Or if you want to bake something in the oven and then put it into the crockpot and keep it warm on the counter, you can do that too. They cost around $40 and I think totally worth the investment!
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This crockpot casserole has all your favorite flavors from a platter of chicken wings in one pan. It starts with brown rice (you can substitute white if you’d like), sliced celery, chicken, spicy buffalo sauce and then it’s topped with bleu cheese.
- 2 cups brown rice (or white rice)
- 1 (10 oz) can evaporated milk
- 1 cup water
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup buffalo sauce (Frank’s is a good brand)
- 3 ribs of celery, sliced quarter inch thick
- 2 lbs frozen boneless, skinless chicken thighs (or you can use bone-in thighs with skin removed)
- Salt and pepper
- 1/2 cup bleu cheese crumbles
- Green onions, optional
- Pour rice into the bottom of your 3 quart casserole crock* or your 6 quart oval 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.
*I like to use my Casserole CrockPot slow cooker for this recipe.
**I like to use brown rice when cooking in the slow cooker because it tends to get less mushy. If you love white rice then you will use thawed chicken thighs instead of frozen. The reason? The white rice and the thawed chicken will get done at the same time. Brown rice takes longer to cook so the chicken needs to be frozen so it doesn’t get overdone.
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