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 prepare the rice according to package instructions.
For the cauliflower, preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper for easier clean up.
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.
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.