Buffalo chicken crack slaw is a quick and easy play on the incredibly popular Egg roll in a bowl recipe. Perfect dish for meal prep or just a quick 30 minute one skillet dinner. I you love egg roll in a bowl (crack Slaw) but want some different options this is the recipe for you. If you are looking for more quick cabbage recipes please checkout my Reuben Egg Roll, Thai Egg Roll Bowl, Ham & Cheese Casserole and Spam Crack Slaw
It truly doesn’t get much easier than my Buffalo Chicken Crack Slaw Recipe if you need a quick meal in less than 30 minutes. You can literally have frozen ground chicken, thaw it out in the microwave and still have this done in no time. That’s actually how this recipe came about. I was working out and when I finished I was starving but had no protein thawed. I went into my freezer and saw a 1 pound pack of ground chicken breast. I knew I had some bagged coleslaw mix that I needed to use up and that’s when the idea struck me! BUFFALO CRACK SLAW! Just throw everything in a Cast Iron Skillet and Boom! Dinner is Served.
I had all the ingredients for a quick meal on hand that I could portion out into my reusable glass containers and not only do I have dinner but lunch the next day. That’s a win win anyway you slice it. The only substitution I would have made is using crumbled bleu cheese instead of shredded cheddar but it wasn’t worth standing in line at the grocery store with a bandanna over my face. The shredded cheddar combined with ranch was a great combo and really added a lot of flavor to the dish. The cheese was half melted so you could stir it into the buffalo crack slaw and really incorporate that cheesy goodness.
The long running debate of whether Bleu Cheese or Ranch Dressing goes better with wings has been passionately debated for as long as wings have been a thing. Creamy smooth ranch has that tangy herbaceous flavor that is basically delicious on anything it touches. Bleu Cheese with hunks of that funky moldy goodness also has a fondness deep down in my heart. I’m a fan of both but I dare not take a side in the condimental battle for saucy supremacy. Want to Make your own better than any store? checkout my 5 Ingredient Bleu Cheese Dressing and my Hidden Valley Copycat Ranch Dressing Recipe
If there’s one mistake I see when people make this or any egg roll in a bowl it’s overcooked cabbage. Cabbage cooks extremely quickly and continues to cook even after you remove it from the heat before serving. I always recommend undercooking the cabbage so that it’s perfect when it’s time to eat. If you are meal prepping the cabbage you should undercook the cabbage even more to account for reheating later. In my opinion cabbage should still have a light crunch. I cook my cabbage for literally 45 seconds to 1 minute in a hot pan. Otherwise you’ll have a mushy mess.
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