Start by placing the chicken breasts in your slow cooker along with the diced red pepper.
In a small bowl, mix together the ingredients for the buffalo sauce. Set aside a quarter of the sauce.
Pour the remaining sauce over the chicken breasts and flip the chicken until it’s coated in sauce.
Cook on high for 3-4 hours or on low for 6-8 hours. When it's all finished cooking, shred the chicken using two forks.
Meanwhile, add the rice and chicken broth to a small sauce pan and bring to a boil. Cover and simmer on low heat until cooked (the time will depend on the type of brown rice that you use). Add a squeeze of lime juice to the cooked rice to incorporate more flavour.
For the roasted cauliflower, preheat the oven to 425 degrees F.
In a large bowl, place the cauliflower florets, olive oil, minced garlic, dried parsley, salt and pepper. Toss until ingredients are evenly distributed and cauliflower is coated lightly in oil.
Dump the cauliflower florets on the prepared baking sheet in a single layer.
Bake for 25-30 minutes, flipping halfway through. The cauliflower should be lightly golden on the edges.
Evenly divide the buffalo chicken, rice and roasted cauliflower between four containers or bowls. Top the chicken with a drizzle of the leftover buffalo sauce, some sliced green onion and crumble of blue cheese, if desired.