Name: Sriracha Ranch Shredded Chicken Bowl
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4 bowls
Ingredients: — For the chicken —; 1 3/4 lb (795 g) boneless, skinless chicken breasts; 1/2 cup (120 ml) low-sodium chicken broth; 1/2 teaspoon (3 ml) garlic powder, for the chicken; 1/2 teaspoon (3 ml) kosher salt, for the chicken; — For the sriracha ranch —; 2/3 cup (160 ml) plain Greek yogurt; 2 tablespoons (30 ml) sriracha; 1 tablespoon (15 ml) lemon juice; 1 teaspoon (5 ml) dried dill; 1/2 teaspoon (3 ml) garlic powder, for the ranch; 1/2 teaspoon (3 ml) onion powder; 1/4 teaspoon (1.3 ml) kosher salt, for the ranch; — For the bowls —; 1 cup (240 ml) brown rice, rinsed; 2 1/4 cups (540 ml) water; 2 stalks celery, thinly sliced; 1 cup (240 ml) carrots, shredded; 1 cup (240 ml) cherry tomatoes, halved

Sriracha Ranch Shredded Chicken Bowl

Slow-cooker shredded chicken tossed in spicy Greek yogurt sriracha ranch over brown rice with crunchy vegetables.

By the Bowlyra kitchen Updated November 11, 2026

Prep

15 min

Cook

4 hr

Total

4 hr 15 min

Makes

4 bowls

Chicken breasts cooked low and slow in a little broth shred easily and stay moist. The sauce is a homemade ranch made with Greek yogurt, dill and garlic, then sharpened with sriracha, and it goes on after shredding so it stays creamy rather than splitting in the slow cooker.

Why this recipe works

Low, gentle cooking keeps lean chicken breast moist enough to shred. Saucing it after cooking means the yogurt stays creamy instead of separating with long heat.

Ingredient notes

Cooking times vary between slow cookers; check the temperature at 3 1/2 hours. Breasts left on low too long turn stringy.

Common mistakes

Cooking chicken breasts on low for 8 hours, which dries them out.
Adding yogurt to the slow cooker, where it curdles.

What to serve with it

Sliced avocado or extra sriracha on top.

Meal prep

The chicken freezes well before saucing. Keep the ranch and fresh vegetables separate until serving.

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Cooking tips

Use a stand mixer with the paddle on low to shred chicken in seconds. Adjust the sriracha to taste before tossing with the chicken.

Swaps and variations

Use chicken thighs and cook on low 4 to 5 hours. Cook the chicken in a pressure cooker on high pressure for 10 minutes with a natural release of 10 minutes.

Storing and reheating

Refrigerate within 2 hours for up to 4 days; the ranch keeps 4 days. Reheat chicken and rice until hot (165°F / 74°C), then add cold ranch and vegetables.

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