Crockpot Buffalo Chicken and Broccoli Recipe

If you’re looking for a comforting, flavorful dinner that practically cooks itself, this Crockpot Buffalo Chicken and Broccoli Recipe is a game changer. I absolutely love how the spicy buffalo sauce infuses the tender chicken, while the broccoli adds just the right amount of freshness and texture—you’ll find it’s the perfect balance of heat and creaminess. Whether it’s a busy weeknight or a lazy weekend day, this recipe fits right in with its hands-off slow cooker magic.

When I first tried this Crockpot Buffalo Chicken and Broccoli Recipe, it quickly became a family favorite. It’s the kind of dish you can throw together in the morning and come home to dinner that feels like it’s been simmering with love all day. Plus, the combination of smoky spices and cream cheese makes every bite irresistibly rich without being complicated, so you get restaurant-worthy flavor with minimal effort.

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Ingredients You’ll Need

These ingredients come together beautifully to create that classic buffalo flavor with a creamy twist and fresh broccoli bite. I always recommend buying fresh broccoli with firm stalks and bright green florets for the best texture.

• Yellow onion: Adds sweetness and depth to balance the spice.
• Boneless chicken breasts or thighs: Thighs give richer flavor, but breasts work fine too.
• Smoked paprika: Brings a smoky warmth that’s subtle but essential.
• Dried parsley: For a hint of herbaceous freshness.
• Garlic powder: An easy way to infuse garlicky goodness without fuss.
• Onion powder: Amplifies onion flavor without extra chopping.
• Chipotle chili powder: Adds smoky heat with a little kick.
• Kosher salt and black pepper: To season and balance flavors perfectly.
• Hot sauce: The spicy star of the dish; use your favorite buffalo-style.
• Salted butter: Adds richness and helps mellow the heat.
• Jalapeño (seeded and chopped): Provides a fresh spicy pop—leave seeds in if you want more heat.
• Cream cheese (room temperature): Creaminess that makes the sauce ultra smooth.
• Shredded cheddar cheese: Sharpness that melts into the perfect comfort blanket.
• Broccoli (chopped): Fresh vegetable addition for crunch and color.
• Green onions (chopped): Bright garnish to finish the dish.
• Buffalo sauce (optional for serving): Extra drizzle to amp up the flavor.

Variations

I love that this Crockpot Buffalo Chicken and Broccoli Recipe is so easy to tweak depending on what you have at home or your dietary needs. Play around with the spice level and cheese types to really make it your own.

• Protein Swap: I’ve used shredded rotisserie chicken instead of raw for an even quicker version, and it worked like a charm.
• Dairy-Free: Try swapping cream cheese for a dairy-free alternative and use nutritional yeast instead of cheddar—gives a nice cheesy vibe without the dairy.
• Extra Veggies: Sometimes I add sliced bell peppers or mushrooms with the broccoli for extra color and nutrition.
• Milder Version: Cut back on the jalapeño and hot sauce if your family’s heat sensitive; no one will miss it!

How to Make Crockpot Buffalo Chicken and Broccoli Recipe

Step 1: Layer and Season the Ingredients

Start by layering the chopped onion in the bottom of your crockpot—that acts like a flavorful cushion for the chicken. Then, place the chicken breasts or thighs on top and sprinkle all the spices evenly, including smoked paprika, parsley, garlic and onion powders, chipotle chili powder, salt, and pepper. Pour the hot sauce over everything and add a splash (about 1/4 cup) of water to keep it moist. Finally, nestle in the butter and chopped jalapeño. This makes a beautifully fragrant base that will slowly meld together as it cooks.

Step 2: Slow Cook to Tender Perfection

Cover your crockpot and set it to low for 3-4 hours, or on high for 1-2 hours if you’re short on time. I’ve found low and slow gives the best tender, juicy chicken that pulls apart easily. Make sure not to overcook, or the chicken could dry out. You’ll know it’s ready when the chicken is cooked through and smells amazing.

Step 3: Add Cheeses and Broccoli for Creamy Finish

Turn the slow cooker to high heat and stir in softened cream cheese along with the shredded cheddar until everything is fully melted and combined into a creamy sauce. Toss in the chopped broccoli, cover, and cook for another 15 minutes or until the broccoli is tender but still crisp. This last step is key because the broccoli cooks just enough without becoming mushy, keeping that fresh pop in every bite.

Step 4: Garnish and Serve

Serve the chicken and broccoli smothered in sauce, topped with bright green onions and a drizzle of extra buffalo sauce if you like it spicy. I usually spoon it over rice or cauliflower rice to soak up all that saucy goodness.

How to Serve Crockpot Buffalo Chicken and Broccoli Recipe

Garnishes

I love topping this dish with a handful of chopped green onions—they add freshness and a gentle crunch. Sometimes, I sprinkle a little extra shredded cheddar or even some crumbled blue cheese if I’m feeling fancy. A drizzle of ranch or extra buffalo sauce on top never hurts either for that extra zing.

Side Dishes

On busy nights, I keep it simple and serve this over steamed rice or cauliflower rice to soak up the sauce. Roasted sweet potatoes or a crisp green salad also balance the spiciness nicely. If I’m hosting, garlic bread on the side is an absolute winner every time.

Creative Ways to Present

For special occasions, I like to serve this Crockpot Buffalo Chicken and Broccoli Recipe family-style in a big, rustic cast iron skillet so everyone can serve themselves. You can also scoop it into baked sweet potatoes or even use it as a filling for lettuce wraps for a fun, low-carb twist.

Make Ahead and Storage

Storing Leftovers

I always transfer leftovers into airtight containers and refrigerate within two hours of cooking; it keeps well for up to 4 days. When I open a container later, the sauce might thicken a bit, but that’s easy to loosen with a splash of water while reheating.

Freezing

This recipe freezes beautifully! I portion it out into freezer-safe containers and freeze for up to 3 months. When I’m ready to eat, I thaw overnight in the fridge, then reheat gently on the stovetop to maintain that creamy texture.

Reheating

To reheat, I prefer using a skillet over medium-low heat with a splash of water or broth to bring back the creaminess without drying it out. A quick zap in the microwave works in a pinch but stirring halfway through helps keep things even.

FAQs

Final Thoughts

Seriously, if you want a recipe that delivers bold buffalo flavor with little fuss and maximum comfort, this Crockpot Buffalo Chicken and Broccoli Recipe is a winner. It took me a while to perfect the balance of spice and creaminess, but once I did, my whole family went crazy for it. I can’t recommend it enough for busy days when you want something hearty, healthy-ish, and satisfying without standing over the stove. Try it out—you might just make this your go-to weeknight meal!

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