I absolutely love how this Crockpot Buffalo Chicken and Broccoli Recipe comes together with the slow cooker doing most of the heavy lifting. It’s one of those meals where you can toss everything in and let it simmer into a creamy, spicy, and hearty dish that’s packed with flavor and so easy to pull off. I find it’s perfect for busy weeknights or when you want a comforting dinner without tons of fuss.
When I first tried this recipe, I was amazed by how well the buffalo sauce, creamy cheeses, and fresh broccoli melded into a dish that my whole family goes crazy for. Plus, using the crockpot means you can walk away and come back to a fantastic dinner that feels like you put hours of effort into it—definitely worth trying if you want a satisfying, hands-off meal that still hits all the right notes.
Why You’ll Love This Recipe
- Hands-Off Cooking: Toss it all in the crockpot and let it do the work while you get on with your day.
- Rich, Creamy Flavor: The blend of buffalo sauce, cream cheese, and cheddar creates a deliciously comforting sauce.
- Balanced with Veggies: Broccoli adds a fresh, nutritious crunch that pairs perfectly with the spicy chicken.
- Family-Friendly: It’s a crowd-pleaser that even picky eaters tend to enjoy, making mealtime easier.
Ingredients You’ll Need
These ingredients are simple but come together beautifully for a dish bursting with spicy and creamy goodness. When you shop, look for fresh broccoli and good-quality cream cheese to ensure the best flavor and texture.
- Yellow onion: Adds natural sweetness and depth; chopping it finely helps it meld into the sauce.
- Boneless chicken breasts or thighs: Thighs give more tenderness and flavor, but breasts work perfectly too.
- Smoked paprika: Provides a smoky undertone that complements the buffalo heat beautifully.
- Dried parsley: Adds a touch of mild herbiness to balance the spices.
- Garlic powder: Essential for a savory backbone without overpowering the other flavors.
- Onion powder: Enhances the overall onion flavor and rounds out the spices.
- Chipotle chili powder: Gives a subtle smoky heat—feel free to adjust to your spice preference.
- Kosher salt and black pepper: To season and bring out the flavors.
- Hot sauce: I like classic buffalo-style hot sauce for that signature tangy heat.
- Salted butter: Adds richness that melts into the sauce wonderfully.
- Jalapeño: For an extra kick; removing seeds tames the heat if desired.
- Cream cheese: Brings creaminess and a silky texture to the sauce.
- Shredded cheddar cheese: Melts smoothly and adds sharpness and depth.
- Chopped broccoli: For freshness, color, and some healthy crunch.
- Green onions: Used as a garnish to add bright, fresh flavor.
- Buffalo sauce (optional): For serving extra heat on the side if you like it spicier.
Variations
Every time I make this Crockpot Buffalo Chicken and Broccoli Recipe, I like tweaking it a little to match what we’re craving or using up whatever I have on hand. Feel free to personalize it—you might find a new favorite twist!
- Use chicken thighs: I switched to thighs for a juicier, more tender result that’s harder to overcook in the crockpot.
- Mild buffalo sauce: If you prefer less heat, try swapping the hot sauce for a milder buffalo or even a sweet chili sauce.
- Extra veggies: Sometimes I toss in mushrooms or diced bell peppers along with the broccoli to up the veggie game.
- Make it keto-friendly: Skip any side carbs and double up on the broccoli and cheese for a rich keto meal.
- Swap cheddar: Monterey Jack or pepper jack cheeses work great if you want a different flavor or more spice.
How to Make Crockpot Buffalo Chicken and Broccoli Recipe
Step 1: Layer and Season Your Ingredients
Start by placing the chopped yellow onion in the bottom of your slow cooker. It acts like a flavor base and helps keep the chicken from sticking. Next, add your chicken breasts or thighs on top. Sprinkle smoked paprika, dried parsley, garlic powder, onion powder, chipotle chili powder, kosher salt, and black pepper evenly over the chicken to build a complex flavor profile. Pour the hot sauce and a bit of water over everything to keep the chicken juicy and infuse that buffalo heat, then drop in the butter and chopped jalapeño. Cover and cook on low for 3 to 4 hours, or use the high setting for 1 to 2 hours if you’re short on time. This slow simmer locks in flavors and tenderizes the chicken beautifully.
Step 2: Add Cheeses and Broccoli for Creamy Goodness
Once your chicken has cooked through, turn the crockpot to high heat and stir in the cream cheese along with shredded cheddar. Adding the cheeses now gives the sauce that irresistible creamy texture everyone loves. Fold in your chopped broccoli, then cover and let cook for about 15 minutes until the broccoli is just tender and the sauce is rich and bubbly. Keep an eye on it so the broccoli doesn’t get mushy—I like mine with a bit of snap.
Step 3: Serve With a Fresh Finish
To finish, sprinkle chopped green onions over the top for a pop of brightness and freshness. Serve warm, and if you want to kick the heat up a notch, drizzle on some extra buffalo sauce. This combination of melty, spicy, tangy, and fresh is what makes this Crockpot Buffalo Chicken and Broccoli Recipe so irresistible.
Pro Tips for Making Crockpot Buffalo Chicken and Broccoli Recipe
- Pick the Right Cut: I found using chicken thighs keeps the meat more tender and juicy after the long cook.
- Don’t Skip the Jalapeño: That little bit of fresh heat contrasts wonderfully with the creamy cheese sauce.
- Add Broccoli Last: Adding the broccoli too early makes it mushy—wait until the final 15 minutes for perfect texture.
- Avoid Overcooking: Use a meat thermometer or test chicken tenderness around the minimum cooking time to prevent dryness.
How to Serve Crockpot Buffalo Chicken and Broccoli Recipe
Garnishes
I love topping this dish with freshly chopped green onions because they add a mild crunch and a fresh, oniony brightness that cuts through the creaminess. Sometimes, I even sprinkle a few celery sticks on the side for that classic buffalo pairing and extra crispness.
Side Dishes
This Crockpot Buffalo Chicken and Broccoli Recipe pairs beautifully with simple sides like fluffy rice, cauliflower rice for a low-carb option, or creamy mashed potatoes to soak up all that delicious sauce. For a lighter meal, a crisp green salad with a lemon vinaigrette balances the richness perfectly.
Creative Ways to Present
For a fun twist when hosting, I like to serve this in individual ramekins or hollowed-out mini bell peppers for a colorful, eye-catching presentation. It also works great over baked potatoes or even as a loaded buffalo chicken dip with toasted baguette slices on the side.
Make Ahead and Storage
Storing Leftovers
After cooking, let the Crockpot Buffalo Chicken and Broccoli cool completely before transferring leftovers to airtight containers. I usually store mine in the fridge, where it keeps well for up to 3-4 days. The flavors even meld a bit more overnight, so leftovers are great the next day!
Freezing
I’ve frozen this dish successfully a couple of times by portioning it into freezer-safe containers. Just be sure to cool it fully and leave out the fresh green onions until reheating. Thaw overnight in the fridge before reheating to keep the cream cheese sauce from separating.
Reheating
I recommend reheating leftovers gently on the stove over low heat with a splash of water or broth to restore creaminess without breaking the sauce. Microwaving works too but keep an eye on it and stir occasionally to prevent the cheese from clumping.
FAQs
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Can I use frozen chicken in this Crockpot Buffalo Chicken and Broccoli Recipe?
Yes, you can start with frozen chicken; just increase the cooking time accordingly. I’d suggest cooking on low for about 6-7 hours instead of 3-4, but always check the chicken is fully cooked by testing tenderness.
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What if I don’t like spicy food—can I make this milder?
Absolutely! You can reduce or omit the chipotle chili powder and jalapeño, and use a milder hot sauce or buffalo sauce to suit your taste. Adding a bit more cheese also helps balance the heat.
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Can I prepare this Crockpot Buffalo Chicken and Broccoli Recipe on the stove?
Definitely! The recipe works well in a large skillet—just cook the chicken and onions covered on medium heat, stirring halfway, then add the cheeses and broccoli to finish. It comes together faster but has a slightly different texture.
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What’s the best way to keep the broccoli crisp-tender?
Add the broccoli only during the final 10-15 minutes of cooking and avoid cooking it too long. This helps it retain a bit of crunch and vibrant color instead of turning mushy.
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Can I substitute other vegetables for broccoli?
Yes, cauliflower, green beans, or even zucchini can be great substitutes. Just adjust cooking times accordingly, as some vegetables cook faster or slower than broccoli.
Final Thoughts
This Crockpot Buffalo Chicken and Broccoli Recipe has definitely become my go-to comfort dinner when I want an effortless meal with big flavor. The creamy, spicy sauce combined with tender chicken and fresh broccoli never fails to bring smiles around the table. Give it a try—you’ll enjoy how easy it is to make and how satisfying it tastes. Trust me, once you make this, it’s going to be on your rotation too!
Print
Crockpot Buffalo Chicken and Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Carb
Description
This Crockpot Buffalo Chicken and Broccoli recipe is a creamy, flavorful dish combining tender chicken with spicy buffalo sauce and fresh broccoli. Perfect for an easy weeknight meal, this recipe offers two cooking options: slow cooker for hands-off preparation or stovetop for faster results. The dish features a comforting blend of cheddar and cream cheeses, smoky paprika, and a hint of jalapeño heat, making it a crowd-pleaser that’s both hearty and nutritious.
Ingredients
Chicken and Seasonings
- 1 yellow onion, chopped
- 2 pounds boneless chicken breasts or thighs
- 1 tablespoon smoked paprika
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chipotle chili powder
- kosher salt and black pepper, to taste
Sauce and Vegetables
- 1/2 cup hot sauce
- 1/4 cup water
- 4 tablespoons salted butter
- 1 jalapeño, seeded and chopped
- 6 ounces cream cheese, at room temperature
- 2 cups shredded cheddar cheese
- 3-4 cups chopped broccoli
- 4 green onions, chopped
- buffalo sauce, for serving (optional)
Instructions
- Prepare and Season Chicken: In the slow cooker or a large skillet, start by layering the chopped onion and then the chicken. Sprinkle the chicken evenly with smoked paprika, dried parsley, garlic powder, onion powder, chipotle chili powder, kosher salt, and black pepper to season thoroughly.
- Add Liquids and Aromatics: Pour the hot sauce and 1/4 cup water over the seasoned chicken. Add the salted butter and chopped jalapeño to the mixture to infuse richness and heat.
- Cook Chicken: For slow cooker method, cover and cook on low for 3-4 hours or on high for 1-2 hours until the chicken is tender. For stovetop method, set skillet to medium heat, partially cover, and cook for 15-20 minutes, stirring halfway through, until chicken is cooked through.
- Add Cheeses and Broccoli: Increase heat to high in slow cooker; stir in cream cheese and cheddar cheese until melted and creamy. Add chopped broccoli and cook covered for another 15 minutes until the sauce is creamy and broccoli is tender. On stovetop, add cheeses and broccoli after chicken cooks, stirring and cooking for an additional 10 minutes until creamy.
- Serve: Plate the creamy buffalo chicken and broccoli mixture and garnish with chopped green onions. Optionally drizzle extra buffalo sauce for more heat. Enjoy your flavorful, comforting meal!
Notes
- You can use boneless skinless chicken breast or thighs depending on your preference; thighs offer more moisture and flavor.
- Adjust the amount of hot sauce and jalapeño to control the spice level.
- Allow cream cheese to come to room temperature before adding for smoother melting and creamier sauce.
- If using stovetop method, stir occasionally to prevent burning and ensure even cooking.
- Serve with cauliflower rice or a fresh side salad for a low-carb meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
