If you’re looking for a recipe that combines bold flavors with effortless cooking, you’re going to love this Crockpot Buffalo Chicken and Broccoli Recipe. I absolutely adore how the spiciness of the buffalo sauce mingles perfectly with tender chicken and fresh broccoli, all wrapped up in a creamy, cheesy sauce. It’s one of those meals that feels indulgent but also kind of healthy, thanks to that vibrant broccoli punch.
When I first tried this recipe, I was amazed at how hands-off it was, yet the results made me feel like I’d put in a ton of work. Whether you’re meal prepping for the week, feeding a hungry family, or just craving something comforting on a chilly evening, this Crockpot Buffalo Chicken and Broccoli Recipe hits all the right notes. Plus, it’s super adaptable for any spice level or dietary tweaks you want to try!
Why You’ll Love This Recipe
- Super Simple Slow Cooker Method: Just layer, season, and let your crockpot work its magic with minimal hands-on time.
- Deliciously Creamy and Spicy: The blend of hot sauce, cream cheese, and cheddar makes every bite rich yet perfectly balanced.
- A Wholesome One-Pot Meal: Chicken, broccoli, and sauce come together for a hearty dish with a veggie boost.
- Flexible and Family-Friendly: Easily adjusted for your spice tolerance or ingredient swaps, it’s a crowd-pleaser every time.
Ingredients You’ll Need
The mix of smoky spices, tangy hot sauce, and creamy cheeses really bring this Crockpot Buffalo Chicken and Broccoli Recipe to life. Most ingredients are pantry staples or easy to find, and I love that the broccoli adds freshness and texture without much effort.
- Yellow onion: Adds sweetness and depth; I like to chop it fairly small so it blends well into the sauce.
- Boneless chicken breasts or thighs: I usually opt for thighs for extra juiciness, but breasts work perfectly too.
- Smoked paprika: Gives a smoky undertone that complements the buffalo heat beautifully.
- Dried parsley: A subtle herbaceous note that balances the bold flavors.
- Garlic powder: Essential for that savory kick without overpowering the dish.
- Onion powder: Boosts the onion flavor in a gentle, rounded way.
- Chipotle chili powder: I love how this adds a bit of smoky heat—feel free to adjust if you want more or less spice.
- Kosher salt and black pepper: To season perfectly and bring all the flavors together.
- Hot sauce: Choose your favorite buffalo-style sauce for that signature tang and heat.
- Salted butter: Adds richness and smoothness to the sauce; brings out the other flavors.
- Jalapeño (seeded and chopped): Adds a fresh, spicy bite—if you don’t want it too hot, remove the seeds completely.
- Cream cheese (room temperature): The creamy base that makes this recipe feel indulgent without any actual cream.
- Shredded cheddar cheese: For melty, sharp cheese goodness that pairs perfectly with buffalo flavors.
- Chopped broccoli: I like to use fresh florets for crunch and color, but frozen works in a pinch.
- Green onions: A fresh garnish that brightens the finished dish.
- Optional buffalo sauce: For drizzling extra sauce on top if you want that extra kick!
Variations
One of the things I love about this Crockpot Buffalo Chicken and Broccoli Recipe is how easy it is to tweak to fit your mood or dietary needs. You can make it milder, swap out ingredients, or even turn it into a low-carb meal with just a few simple changes.
- Mild Variation: When I want less heat, I lower the hot sauce and chipotle chili powder, and omit the jalapeño—my kids appreciate it this way, and it still packs great flavor.
- Low-Carb Version: I swap out broccoli for cauliflower rice or add extra veggies like zucchini to keep it keto-friendly without losing bulk.
- Dairy-Free Option: You can substitute cream cheese and cheddar for dairy-free alternatives; just expect a slightly different texture but still creamy and comforting.
- Protein Swap: I’ve tried this with shredded rotisserie chicken when I’m in a pinch, and it still turns out delicious with less prep work.
How to Make Crockpot Buffalo Chicken and Broccoli Recipe
Step 1: Layer and Season the Ingredients
Start by placing the chopped yellow onion at the bottom of your slow cooker—this acts like a flavorful bed for the chicken. Then add your boneless chicken breasts or thighs on top. Sprinkle everything evenly with smoked paprika, dried parsley, garlic powder, onion powder, chipotle chili powder, kosher salt, and black pepper. Pour the hot sauce and about 1/4 cup water over the chicken, then dot with the butter and chopped jalapeño. This layering is key because it helps infuse all the flavors as the chicken cooks low and slow.
Step 2: Slow Cook and Build Flavor
Cover your crockpot and set it to low for 3-4 hours or high for about 1-2 hours depending on your schedule. You want the chicken to be thoroughly cooked and tender enough to shred easily with a fork. Trust me, this slow cooking step is where the magic happens—the chicken soaks up all those buffalo spices and buttery richness, creating the perfect base.
Step 3: Stir in Cheese and Broccoli
Once the chicken is cooked, crank your slow cooker to high and add the cream cheese and shredded cheddar. Give everything a good stir so the cheeses melt smoothly into the sauce. Then toss in your chopped broccoli, cover again, and let it cook for another 15 minutes. You’re aiming for broccoli that’s tender yet vibrant and a sauce that’s delectably creamy—this step transforms the dish into that cozy bowl you crave.
Step 4: Serve and Garnish
Scoop the chicken, broccoli, and rich sauce into bowls or plates. Sprinkle the chopped green onions on top for a fresh pop. If you’re like me and love an extra hit of heat, drizzle some buffalo sauce over each serving. Grab your favorite fork or spoon, and dive in!
Pro Tips for Making Crockpot Buffalo Chicken and Broccoli Recipe
- Choose Your Chicken Wisely: Using thighs adds moisture and flavor, but if you prefer breasts, don’t overcook them to keep things tender.
- Room Temperature Cream Cheese: Warming up your cream cheese before adding it helps it blend in smoothly without chunks.
- Broccoli Timing Matters: Add broccoli late in the cooking process for vibrant color and just-cooked texture—overcooked broccoli gets mushy.
- Avoid Watery Sauce: If your sauce seems too thin, uncover the crockpot and let it reduce slightly, or add a tiny cornstarch slurry to thicken.
How to Serve Crockpot Buffalo Chicken and Broccoli Recipe
Garnishes
I love topping mine with plenty of chopped green onions for freshness and a little crunch. Sometimes I add a sprinkle of extra shredded cheddar or a drizzle of ranch or blue cheese dressing to mellow out the heat. For an even bolder taste, a splash of extra buffalo sauce on top can never hurt!
Side Dishes
To keep things simple, I often serve this with a side of steamed rice or cauliflower rice to soak up the sauce. If I want something crunchy, celery sticks or a crisp green salad with a light vinaigrette work perfectly. For a heartier meal, garlic bread or warm cornbread on the side is a real treat.
Creative Ways to Present
For a family gathering, I like to plate the buffalo chicken and broccoli over a bed of mashed potatoes or roasted sweet potatoes for a seasonal twist. You can also stuff the mixture in baked potatoes or serve it over pasta for a truly comforting spin. When entertaining, a colorful platter with veggie sticks and dipping sauces alongside this dish makes for a fun, casual buffet vibe.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and find that this dish keeps well for up to 3 days. The flavors actually deepen overnight, making for a great next-day lunch or dinner that tastes just as good—or even better—than freshly made.
Freezing
This Crockpot Buffalo Chicken and Broccoli Recipe freezes beautifully. I portion it into freezer-safe containers and freeze for up to 2 months. Just thaw overnight in the fridge before reheating. I recommend slightly undercooking the broccoli if you plan to freeze to avoid mushiness when reheated.
Reheating
To reheat, I prefer warming it gently on the stovetop or in the microwave, stirring occasionally to keep the sauce creamy and prevent drying out. Adding a splash of water or broth while reheating helps restore that saucy texture if it thickened too much in the fridge.
FAQs
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Can I use frozen broccoli for this Crockpot Buffalo Chicken and Broccoli Recipe?
Yes! Frozen broccoli works fine if fresh isn’t available, but add it closer to the end of cooking time to prevent it from turning mushy. About 10 to 15 minutes before serving is usually perfect to keep it tender yet still vibrant.
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How spicy is the Crockpot Buffalo Chicken and Broccoli Recipe?
The heat level depends on the hot sauce and how much chipotle chili powder and jalapeño you use. If you prefer milder dishes, simply reduce these ingredients or omit the jalapeño. You can always add more hot sauce at serving if you want to kick up the spice.
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Can I make this recipe on the stovetop instead of a crockpot?
Absolutely! The recipe includes stovetop instructions where you cook the chicken and seasoning in a skillet and then add the cheeses and broccoli toward the end. It’s quicker but just as flavorful, perfect for when you don’t have hours to wait.
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Is this recipe suitable for meal prepping?
Definitely! Crockpot Buffalo Chicken and Broccoli is fantastic for meal prepping. It stores well in the fridge, reheats nicely, and freezes well, making it an easy grab-and-go lunch or dinner.
Final Thoughts
This Crockpot Buffalo Chicken and Broccoli Recipe is one of those meals I keep coming back to whenever I want something comforting, flavorful, and super simple to prepare. I love that it feels like a special treat but doesn’t require hours in the kitchen. Whether you’re feeding your family, meal prepping for busy days, or just craving a creamy, spicy dinner, give this recipe a go—I promise you’ll end up with a dish everyone asks for again and again!
Print
Crockpot Buffalo Chicken and Broccoli Recipe
- Prep Time: 15 mins
- Cook Time: 3 hrs (slow cooker low) or 15-20 mins (stovetop) + 10-15 mins for cheese and broccoli step
- Total Time: 3 hrs 15 mins (slow cooker) or 30-35 mins (stovetop)
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Buffalo Chicken and Broccoli recipe is a flavorful, creamy dish that combines tender chicken with spicy buffalo sauce and fresh broccoli. Perfect for a comforting dinner, it can be cooked either in a slow cooker or on the stovetop, making it versatile and easy to prepare. The inclusion of cheddar and cream cheese creates a rich, savory sauce that perfectly balances the heat from the hot sauce and jalapeño.
Ingredients
Chicken and Seasoning
- 1 yellow onion, chopped
- 2 lb boneless chicken breasts or thighs
- 1 tbsp smoked paprika
- 1 tbsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chipotle chili powder
- Kosher salt and black pepper, to taste
Sauce and Cheese
- 1/2 cup hot sauce
- 1/4 cup water
- 4 tbsp salted butter
- 1 jalapeño, seeded and chopped
- 6 oz cream cheese, at room temperature
- 2 cup shredded cheddar cheese
Vegetables and Garnish
- 3–4 cup chopped broccoli
- 4 green onions, chopped
- Buffalo sauce, for serving (optional)
Instructions
- Prepare the Chicken and Seasonings: In the bowl of your slow cooker or a large skillet with sides, layer the chopped onion first, then place the chicken breasts or thighs on top. 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, seeded jalapeño to the pot or skillet to infuse flavor and provide richness to the dish.
- Cook the Chicken: For crockpot method, cover and cook on low for 3-4 hours or on high for 1-2 hours until chicken is tender. For stovetop method, turn burner to medium heat, partially cover the skillet, and cook for 15-20 minutes, stirring halfway through, until the chicken is cooked through.
- Add Cheese and Broccoli: Increase the slow cooker heat to high, or keep stovetop heat medium. Stir in the cream cheese and shredded cheddar cheese until melted and creamy. Then add the chopped broccoli, stir to combine.
- Finish Cooking: Cover and cook for an additional 15 minutes in the slow cooker, or about 10 minutes on the stovetop, until the broccoli is tender and the sauce is creamy.
- Serve: Plate the chicken, broccoli, and sauce. Garnish with chopped green onions and additional buffalo sauce if desired. Enjoy this hearty and flavorful meal!
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs tend to be juicier.
- Adjust the amount of hot sauce and jalapeño to control the spiciness of the dish.
- If making on the stovetop, use a skillet with high sides to prevent splattering when cooking the sauce.
- For a lower fat option, use reduced-fat cream cheese and cheese, and substitute chicken breasts for thighs.
- Serve with rice, cauliflower rice, or crusty bread to soak up the savory buffalo sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 360
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
