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
Units
Scale
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
