Buffalo Chicken Cauliflower Rice Bowl

Directions

Trim chicken breasts and cut each one into half lengthwise. Spray the slow cooker insert with olive oil or non-stick spray and place chicken strips in the slow cooker. Mix the 1 cup chicken stock, poultry seasoning, garlic powder, and onion powder and pour over the chicken. Cook on high for about 3 hours or until the chicken shreds apart easily with a fork. When chicken is tender, drain in a colander placed in the sink, discarding the stock the chicken was cooked in.   Let chicken cool for a few minutes so it’s easier to handle, then shred chicken apart with two forks. Mix Frank’s Hot Sauce, olive oil, Worcestershire sauce, Green Tabasco Sauce, sweetener, and the other 1/4 cup chicken stock. Put the shredded chicken back into the slow cooker and pour the sauce over, stirring gently to combine the chicken and sauce. Cook on high while you prepare the cauliflower rice. Trim the cauliflower and discard the leaves. If you’re using a food processor to chop up the cauliflower, first use a large knife to chop the cauliflower into medium-sized pieces. Then pulse the cauliflower pieces using the steel blade in the food processor until it’s finely chopped.   Heat the oil over medium-high heat in a large non-stick frying pan or wok. I used my new Green Pan Wok , which worked perfectly. Add the garlic cloves and saute about 30 seconds and then discard the garlic.   Add the cauliflower and stir-fry until the cauliflower is starting to get tender, about 4 minutes Season cauliflower well with salt and fresh-ground black pepper, then turn off the heat and stir in the sliced green onions. To serve, put about one-fourth of the cauliflower rice in a serving bowl, top with a generous spoonful of the buffalo chicken and some sauce, and sprinkle with crumbled blue cheese. Serve hot. Trim chicken and put in Instant Pot with the broth and herbs as described above. Lock the lid, and set to MANUAL, HIGH PRESSURE for 5 minutes. When time ends, let the pressure release naturally. Shred chicken and mix buffalo sauce as above. Put shredded chicken back in the Instant Pot with the sauce and use SAUTE, LOW TEMPERATURE to keep it warm. Prepare the rest of the recipe as above.