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
Units
Scale
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
