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Crockpot Buffalo Chicken & Rice: 10 Weight Watchers SmartPoints

Crockpot Buffalo Chicken & Rice: 10 WW Points

Housewives of Frederick County
This recipe is a great alternative to traditional buffalo wings with way less calories and fat and only 10 WW points per serving.
Prep Time 15 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 45 mins
Course Main Course
Cuisine American
Servings 6
Calories 356 kcal


  • 3 green onions , I used white onion
  • 1 1/4 lbs skinless, boneless chicken breast, cut into 1-inch pieces
  • 1 cup very thinly sliced carrots
  • 1 cup 1/4 inch slices celery
  • 1/2 cup reduced sodium chicken broth
  • 1/2 cup tomato sauce
  • 1/3 cup coarsely chopped fresh Anaheim chile pepper
  • 1 envelope ranch dressing mix (1 ounce)
  • 3 tbsp hot pepper sauce
  • 4 oz cream cheese
  • 3 cups hot cooked brown rice
  • 1/4 cup crumbled blue cheese (1 oz)
  • chopped celery (optional)


  • Slice green onions in thin slices, separating the white and green parts.
  • Combine white spring onion slices with the cut up chicken breast, sliced carrots, sliced celery, chicken broth, tomato sauce, chile pepper, ranch dressing mix, & hot pepper sauce into the slow cooker.
  • Mix well and cook on low in covered slow cooker for 6 hours or on high for 3 hours.
  • After cooking time, mix in the green parts of the spring onions along with the cream cheese. Cook for an additional 30 minutes.
  • Serve chicken mixture over brown rice.
  • Add crumbled blue cheese and celery on top. Keep hot sauce handy to add to taste.


Serving Size = 1 cup
356 calories, 12 g fat (6 g sat. fat), 92 mg chol, 777 mg sodium, 34 g carb, 3 g fiber, 3 g sugars, 27 g protein
Keyword buffalo chicken and rice, crockpot buffalo chicken, Slow Cooker Buffalo Chicken, weight watchers