Buffalo Chicken and Rice

Here's another delicious meal from Better Homes and Gardens. Very easy to put together. I only used 1 tablespoon of hot sauce and did not use the Anaheim chile pepper. I don't know my way around chile or peppers so I go easy and add hot sauce when eating, if that's what I think it needs. This had just a nice warm kick to it. Nothing that would blow your head off. Also, it was done way sooner than 6 hours, but that is pretty standard, at least for my crock pot. 

Ingredients

3 green onions

1 ¼ lb. boneless chicken cut into 1-inch squares

2 stalks celery, cut into ¼ inch slices

1 cup very thinly sliced carrots (2 medium)

½ cup tomato sauce

½ cup reduced sodium chicken broth

⅓ cup coarsely chopped Anaheim chile pepper

1 1-oz. envelope ranch dry salad mix

2 Tbsp. hot pepper sauce

4 oz. reduced fat cream cheese

3 cups hot cooked brown rice

¼ cup crumbled blue cheese

Directions

Thinly slice green onions, separating white and green parts; set green parts aside.

In a 3-quart slow cooker combine white parts of green onions and all the ingredients through hot sauce. Cover and cook on low for 6 hours or high for 3 hours.

Stir in cream cheese and green parts of green onions. Cover and cook for 30 minutes more.

Serve chicken over hot cooked rice. Sprinkle it with blue cheese for serving.