I absolutely love sharing this Crockpot Buffalo Chicken and Broccoli Recipe because it hits all the right notes—comforting, a little spicy, and packed with wholesome goodness. Whenever life gets busy, this recipe comes to the rescue. You throw everything in your slow cooker, walk away, and come back to a warm, flavorful meal that feels like a big, cozy hug.
What makes this Crockpot Buffalo Chicken and Broccoli Recipe worth trying is how effortlessly it balances the bold kick of buffalo sauce with creamy cheese and fresh broccoli. It’s perfect for weeknight dinners, meal prep, or even casual get-togethers. Once you make it, you’ll find it’s a permanent player in your recipe rotation.
Why You’ll Love This Recipe
- Effortless Slow Cooker Meal: You literally set it and forget it—perfect for busy days when you want home-cooked comfort without the hassle.
- Flavorful and Balanced: The spicy buffalo sauce pairs beautifully with creamy cheeses and fresh broccoli for a balanced, tasty dish.
- Family-Friendly: My family goes crazy for this recipe, and it’s easy to adjust the heat level for kids or spice lovers alike.
- Versatile Serving Options: Whether you want it on its own, over rice, or even in wraps, this dish is flexible and always satisfying.
Ingredients You’ll Need
These ingredients come together to create a rich, spicy, and creamy dish that’s filling but still feels fresh thanks to the broccoli. I always recommend grabbing fresh broccoli and good-quality hot sauce to really elevate the flavors.
- Yellow onion: Adds savory sweetness that cooks down into the sauce beautifully.
- Boneless chicken breasts or thighs: I prefer thighs for juiciness, but breasts work great too.
- Smoked paprika: Gives a subtle smoky depth that complements the buffalo heat.
- Dried parsley: For a bit of herbal brightness throughout the dish.
- Garlic powder: Classic flavor booster without the fuss of fresh garlic.
- Onion powder: Enhances the onion flavor, making the sauce more layered.
- Chipotle chili powder: Adds warming heat with a hint of smokiness.
- Kosher salt and black pepper: Essential for seasoning and balance.
- Hot sauce: The star of the buffalo flavor—choose your favorite brand for your preferred heat level.
- Salted butter: Adds richness and helps mellow out the spicy sauce.
- Jalapeño: Gives extra kick; you can adjust by removing seeds or leaving them in.
- Cream cheese: Makes the sauce luxuriously creamy and smooth.
- Shredded cheddar cheese: Adds sharpness and gooey texture to the sauce.
- Chopped broccoli: Brings color, crunch, and freshness to balance the rich sauce.
- Green onions: For garnish and an extra punch of mild onion flavor.
- Buffalo sauce (optional): Great for drizzling on top if you want even more heat!
Variations
I like to switch things up a lot with this Crockpot Buffalo Chicken and Broccoli Recipe, making it fit the mood or what’s in the fridge. Feel free to play with different cheeses or swap chicken for turkey if you want a leaner twist.
- Extra Veggies: I’ve added sliced bell peppers or mushrooms for more texture and nutrition—delicious and colorful!
- Milder Version: Reduce or omit the jalapeño and chipotle powder to make it friendlier for kids or less spicy palates.
- Higher Protein: Add cooked quinoa or beans on the side; it turns this into a more substantial meal perfect for post-workout dinners.
- Dairy-Free Adaptation: Use vegan cream cheese and cheese substitutes, and choose a buttery alternative to keep creaminess but ditch dairy.
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. Then add the chicken on top—breasts or thighs, whatever you prefer. Sprinkle on the smoked paprika, dried parsley, garlic powder, onion powder, chipotle chili powder, salt, and pepper. Don’t be shy here; seasoning is key for flavor!
Next, pour over the hot sauce along with 1/4 cup of water to keep things moist. Top with the butter and chopped jalapeño. Cover and cook on LOW for 3-4 hours or HIGH for 1-2 hours. I’ve found that slow and low makes the chicken incredibly tender and juicy.
Step 2: Stir in the Creamy Goodies and Add Broccoli
Once the chicken’s cooked through, crank your slow cooker to HIGH. Add the cream cheese and shredded cheddar cheese, stirring well so they melt into a rich, creamy sauce. This step transforms the buffalo sauce into something silky and indulgent.
Now toss in the chopped broccoli and cover again. Let everything cook for another 15 minutes until the broccoli is tender but still has a nice bite. This timing keeps it fresh and green without turning mushy.
Step 3: Serve It Up!
To finish, sprinkle chopped green onions over the top for a fresh pop of flavor and color. If you want even more heat, drizzle a little extra buffalo sauce. Serve right from the crockpot or plate up with your favorite sides. I love how the creamy sauce clings to the chicken and veggies—so satisfying.
Pro Tips for Making Crockpot Buffalo Chicken and Broccoli Recipe
- Prep Ingredients Ahead: I chop the onion, jalapeño, and broccoli the night before—saves time in the morning when you’re rushing.
- Use Thighs for Juiciness: Chicken thighs hold up better to slow cooking and stay incredibly tender without drying out.
- Don’t Overcook Broccoli: Add it toward the end to keep it bright green and pleasantly crisp, avoiding mushiness.
- Adjust Heat Carefully: Start with less jalapeño if you’re unsure, you can always add extra buffalo sauce at serving time.
How to Serve Crockpot Buffalo Chicken and Broccoli Recipe
Garnishes
I’m a big fan of fresh green onions here because they add a bright, mild crunch that contrasts so well with the creamy sauce. Sometimes I sprinkle crumbled blue cheese on top for that classic buffalo wing vibe, especially if I have it on hand.
Side Dishes
This crockpot dish stands strong solo, but I love pairing it with simple sides like steamed rice, buttery mashed potatoes, or even some crusty bread to soak up that delicious sauce. Roasted sweet potatoes also make a sweet counterbalance to the heat.
Creative Ways to Present
For casual parties, I like to serve this Crockpot Buffalo Chicken and Broccoli Recipe over small lettuce cups for a fresh, hand-held option. It’s also fantastic spooned onto baked potatoes or mixed into a pasta for an unexpected buffalo twist. The creamy sauce pairs surprisingly well as a dip with tortilla chips too!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and it usually keeps beautifully for up to 3 days. The flavors actually deepen overnight, making reheated portions just as tasty if not better. Just make sure to keep some broccoli intact to avoid it going mushy too soon.
Freezing
Freezing works well if you want to batch cook. Freeze in meal-sized portions without the broccoli (add fresh broccoli after reheating), so the texture stays nice. When thawed, it reheats quickly on the stove or microwave, and I always add a splash of water or broth to loosen the sauce if needed.
Reheating
Reheat leftovers gently on the stovetop over low-medium heat or in the microwave. Adding a bit of water, broth, or extra buffalo sauce helps restore the creamy texture if it thickened too much. Stir occasionally to make sure it warms evenly without drying out.
FAQs
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Can I use chicken thighs instead of breasts for this Crockpot Buffalo Chicken and Broccoli Recipe?
Absolutely! I actually recommend thighs because they stay more moist and tender during slow cooking compared to breasts. They’re less likely to dry out and add extra flavor to the dish.
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How spicy is this Crockpot Buffalo Chicken and Broccoli Recipe?
The heat level can be adjusted easily depending on your preference. The jalapeño and chipotle powder add some kick, but if you want it milder, you can reduce or omit those ingredients and control the spice with the amount of hot sauce used.
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Can I make this recipe on the stovetop instead of the crockpot?
Yes! The recipe includes stove instructions—cook the chicken and seasonings covered over medium heat and then add the cheese and broccoli toward the end. It’s quicker but just as delicious.
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What can I serve with Crockpot Buffalo Chicken and Broccoli Recipe?
This recipe pairs wonderfully with rice, mashed potatoes, or even on top of baked potatoes. For a lighter side, steamed veggies or fresh salad work nicely too.
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How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave, adding a splash of water or broth to keep the sauce creamy and smooth.
Final Thoughts
This Crockpot Buffalo Chicken and Broccoli Recipe has become a staple in my kitchen because it’s both effortless and incredibly satisfying. I love how the spicy, cheesy sauce wraps around tender chicken and fresh broccoli—it’s like comfort food with a fresh kick. Give this recipe a try on your next busy day, and I promise it’ll become a favorite for your family too. Trust me, you’ll be glad you did.
Print
Crockpot Buffalo Chicken and Broccoli Recipe
- Prep Time: 15 mins
- Cook Time: 3 hrs 15 mins
- Total Time: 3 hrs 30 mins
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Buffalo Chicken and Broccoli recipe is a comforting, creamy, and spicy dish perfect for easy weeknight dinners. Tender chicken breasts cooked slowly in a flavorful mix of smoked paprika, garlic, and hot sauce are combined with vibrant broccoli and gooey cheeses to create a creamy buffalo-inspired meal. It’s effortless to make, whether using a slow cooker or stovetop, and packed with bold flavors and satisfying textures.
Ingredients
Proteins and Dairy
- 2 lb boneless chicken breasts or thighs
- 6 oz cream cheese, at room temperature
- 2 cup shredded cheddar cheese
- 4 tbsp salted butter
Vegetables and Aromatics
- 1 yellow onion, chopped
- 1 jalapeño, seeded and chopped
- 3–4 cup chopped broccoli
- 4 green onions, chopped
Spices and Seasonings
- 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
Other
- 1/2 cup hot sauce
- 1/4 cup water
Instructions
- Prepare Ingredients and Layer in Crockpot or Skillet: Start by placing the chopped yellow onion at the bottom of your slow cooker or a large skillet with sides. Next, layer the boneless chicken breasts or thighs over the onions. Sprinkle the chicken evenly with smoked paprika, dried parsley, garlic powder, onion powder, chipotle chili powder, and season generously with kosher salt and black pepper. Pour over the hot sauce and ¼ cup water, then add the salted butter and chopped, seeded jalapeño on top.
- Cook the Chicken: For the slow cooker method, cover and cook on low heat for 3 to 4 hours or on high for 1 to 2 hours until the chicken is tender and cooked through. For the stovetop, turn the burner to medium and partially cover the skillet. Cook, stirring halfway through, for about 15 to 20 minutes until the chicken is fully cooked.
- Add Cheeses and Broccoli: After the chicken is cooked, increase the heat to high if using the slow cooker. Stir in the room temperature cream cheese and shredded cheddar cheese until melted and smooth. Add the chopped broccoli and cover again. Cook for an additional 15 minutes in the slow cooker or 10 minutes on the stovetop, until the sauce is creamy and the broccoli is tender-crisp.
- Serve: Once everything is cooked through and creamy, serve the buffalo chicken and broccoli hot, topped generously with chopped green onions. Optionally, add extra buffalo sauce for more spice and flavor. Enjoy your comforting, cheesy, and spicy meal!
Notes
- You can use chicken breasts or thighs depending on your preference; thighs offer more moisture and richness.
- Adjust the amount of hot sauce based on your desired spice level.
- Seed the jalapeño to reduce heat or leave seeds in for extra spice.
- Broccoli can be substituted with other green vegetables like cauliflower or green beans.
- For a thicker sauce, cook uncovered the last 10 minutes to reduce excess liquid.
- This recipe is easily doubled for larger gatherings.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 380
- Sugar: 3g
- Sodium: 880mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg
