Buffalo Chicken Cauliflower Rice Bowl

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup + 1/4 cup chicken stock
• 1 tsp. poultry seasoning
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 3/4 cup Franks Red Hot Sauce
• 2 T olive oil
• 2 T Worcestershire sauce
• 2 tsp. Green Tabasco sauce or other green hot sauce
• 2 T sweetener of your choice
• 1 large head of cauliflower
• 1 T olive oil
• 3-4 garlic cloves, sliced
• salt and fresh ground black pepper to season cauliflower
• 1/2 cup thickly sliced green onion, both green and white parts
• 1/3 cup crumbled blue cheese

Directions

1. Start by trimming the chicken breasts, then slice each one lengthwise in 1/2. Mist the insert of your slow cooker with olive oil spray or non-stick spray, and add the chicken pieces. In a small bowl, combine poultry seasoning, garlic powder, and onion powder with the 1 cup chicken stock, then add that liquid to the chicken.
2. Use the high setting for about 3 hours; the chicken is ready when a fork can pull it apart easily. Once tender, pour the contents of the cooker into a colander in the sink and discard the cooking stock. A little seasoning and some set protein may cling to the meat; rinse the chicken before shredding if you prefer, or simply leave it. After it cools for a few minutes, pull the chicken into shreds with 2 forks.
3. Make the sauce by combining the sweetener, Green Tabasco Sauce, Worcestershire sauce, olive oil, Frank’s Hot Sauce, and the remaining 1/4 cup chicken stock. Tip the shredded chicken back into the slow cooker, add the sauce, and stir gently so the chicken is coated. Leave the slow cooker on high while you make the cauliflower rice.
4. Trim the cauliflower and remove the leaves. If you are using a food processor, cut the cauliflower, stems included, into medium-sized chunks with a large knife. Fit the processor with the steel blade and pulse the chunks until they are finely chopped. You can also use a large standing box grater for bigger pieces of cauliflower, or use 2 packages of frozen cauliflower rice.
5. Warm the oil over medium-high heat in a wok or large non-stick frying pan. Drop in the garlic cloves, cook for about 30 seconds, just until the garlic aroma comes up, then remove and discard the garlic. Do not let the garlic brown, or the oil can turn bitter.
6. Add the cauliflower and stir-fry for about 4 minutes, until it begins to soften; cook it a little longer if you like it more well done. Season the cauliflower generously with salt and fresh-ground black pepper. Take the pan off the heat, then fold in the sliced green onions.
7. For each serving, spoon about 1/4 of the cauliflower rice into a bowl, add a generous spoonful of buffalo chicken with some sauce, and finish with crumbled blue cheese. Serve hot.
8. For the Instant Pot version, trim the chicken, then add it to the Instant Pot with the broth and herbs in the same way. Secure the lid and choose MANUAL, HIGH PRESSURE for 5 minutes. When cooking is finished, allow the pressure to release naturally. Shred the chicken and mix the buffalo sauce as described for the slow cooker method. Return the shredded chicken and sauce to the Instant Pot and use SAUTE, LOW TEMPERATURE to keep it warm. Prepare the rest of the recipe the same way.