Description
This Crockpot Buffalo Chicken and Broccoli recipe is a creamy, spicy, and hearty meal perfect for busy days. Tender chicken breasts or thighs are slow-cooked with a blend of smoky and spicy seasonings, hot sauce, and butter, then combined with cream cheese, cheddar, and fresh broccoli for a rich, comforting dish. It can also be made on the stovetop for a quicker option and makes a satisfying dinner that brings a flavorful buffalo twist to classic comfort food.
Ingredients
Scale
Chicken and Seasonings
- 1 yellow onion, chopped
- 2 pounds boneless chicken breasts or thighs
- 1 tablespoon smoked paprika
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chipotle chili powder
- Kosher salt and black pepper, to taste
Sauce and Add-ins
- 1/2 cup hot sauce
- 4 tablespoons salted butter
- 1 jalapeño, seeded and chopped
- 6 ounces cream cheese, at room temperature
- 2 cups shredded cheddar cheese
Vegetables and Garnish
- 3-4 cups chopped broccoli
- 4 green onions, chopped
- Buffalo sauce, for serving (optional)
Instructions
- Prepare and Layer Ingredients: In the bowl of your slow cooker, place the chopped onion at the bottom, then arrange the chicken on top. Evenly sprinkle the chicken with smoked paprika, dried parsley, garlic powder, onion powder, chipotle chili powder, salt, and black pepper to season thoroughly.
- Add Liquids and Aromatics: Pour over the hot sauce and 1/4 cup of water to provide moisture and spicy flavor. Add the salted butter and chopped, seeded jalapeño for richness and extra heat. Cover the slow cooker.
- Slow Cook the Chicken: Cook on low heat for 3 to 4 hours, or on high heat for 1 to 2 hours, until the chicken is completely cooked through and tender enough to shred.
- Add Cheeses and Broccoli: Increase the slow cooker temperature to high. Stir in the cream cheese and shredded cheddar cheese until melted and blended into a creamy sauce. Add the chopped broccoli on top, cover again, and cook for an additional 15 minutes until the broccoli is tender and the sauce is creamy.
- Garnish and Serve: Spoon the chicken, broccoli, and creamy buffalo sauce onto plates or bowls. Sprinkle with chopped green onions. For additional heat, drizzle extra buffalo sauce on top if desired. Enjoy your warm, comforting meal!
Notes
- You can substitute chicken thighs for breasts if you prefer darker meat; thighs tend to be more tender and flavorful.
- For a lower heat version, reduce or omit the jalapeño and use milder hot sauce.
- If serving immediately, the stovetop method cooks the dish in about 30-40 minutes following similar layering and cooking steps.
- Make sure cream cheese is softened to room temperature for easier mixing and a smoother sauce.
- This dish freezes well; store leftovers in an airtight container in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 380
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 110 mg
