Slow Cooker Buffalo Chicken Keto Bowls (High-Protein, 5-Minute Prep)

Slow Cooker Buffalo Chicken Keto Bowls are a set-it-and-forget-it way to get a spicy, high-protein dinner on the table with almost no effort. Tender shredded chicken cooks low and slow in a tangy buffalo sauce so you can serve it over cauliflower rice, in lettuce wraps, or on top of a big salad for an easy low-carb meal.​

Buffalo chicken recipes are consistently popular because they are simple, meal-prep friendly, and easy to customize for different spice levels. Using a slow cooker means you only need a few minutes of prep, and then you can come back to fully cooked chicken that shreds in seconds, ready to be turned into bowls, wraps, or even stuffed peppers.​

Why you’ll love these Buffalo chicken bowls

• High in protein from shredded chicken, ideal for low-carb meal prep and gym days.​
• Low in net carbs when served over cauliflower rice, greens, or in lettuce wraps instead of buns or pasta.​
• 5–10 minutes of morning prep, then the slow cooker does the work while you handle the rest of your day.​
• Easy to scale for batch cooking; leftovers store well and can be used in multiple ways.​

Ingredients

For the slow cooker Buffalo chicken:

• Boneless, skinless chicken breasts (or thighs)​
• Buffalo hot sauce (such as Frank’s-style)​
• Ranch seasoning (packet or homemade mix)​
• Avocado oil or butter (small amount for richness)​
• Optional: cream cheese (added at the end for a creamier, “crack chicken” style version)​

For serving as keto bowls:

• Cauliflower rice, cooked and seasoned
• Shredded lettuce or baby greens
• Diced celery and carrots (small amounts to control carbs)​
• Crumbled blue cheese or shredded cheddar
• Ranch or blue cheese dressing for drizzling

Step-by-step instructions

1. Load the slow cooker
   • Lightly spray or grease the slow cooker insert.​
   • Place chicken breasts in the bottom of the crock.​
2. Add Buffalo flavors
   • Pour Buffalo hot sauce over the chicken.​
   • Sprinkle ranch seasoning evenly over the top and drizzle with avocado oil or add a few small pieces of butter.​
3. Cook until tender
   • Cover and cook on low for 6–8 hours, or on high for about 3 hours, until the chicken easily shreds with a fork.​
   • If making a creamier version, add cream cheese in chunks during the last 30 minutes and stir until melted into the sauce.​
4. Shred the chicken
   • Remove chicken to a plate, shred with two forks (or a hand mixer on low), then return it to the slow cooker and stir so it absorbs the Buffalo sauce.​
5. Build the keto bowls
   • Add a base of warm cauliflower rice and/or shredded lettuce to each bowl.​
   • Top with a generous scoop of Buffalo chicken.
   • Finish with diced celery, a bit of carrot if using, crumbled blue cheese or cheddar, and a drizzle of ranch or blue cheese dressing.​

Tips, swaps, and meal prep notes

• Use chicken thighs if you prefer a richer, juicier texture; breasts work well for a leaner option.​
• For less heat, mix some of the Buffalo sauce with a little extra ranch or add cream cheese to mellow the spice.​
• For meal prep, store shredded Buffalo chicken separately and assemble bowls fresh so the cauliflower rice and greens stay crisp.​
• Leftovers are great in lettuce wraps, low-carb tortillas, stuffed into peppers, or over a simple salad.​