Crockpot Buffalo Chicken and Broccoli
So, the Story Behind This Crockpot Buffalo Chicken and Broccoli
Look, I’m not gonna pretend I invented slow cookers or anything, but I do have this Crockpot Buffalo Chicken and Broccoli thing down to a science—well, a very relaxed, slightly messy science. The first time I made this, I was actually trying to use up some leftover rotisserie chicken and half a bottle of buffalo sauce that was staring me down from the fridge door (you know the one: always there, judging your condiment choices). Anyway, it was a Tuesday, I was feeling a bit lazy, and needed something that would basically cook itself while I figured out how to reset my WiFi extender. Turns out: absolute winner. Even my brother, who’s famously suspicious of anything green, asked for seconds. If that’s not a ringing endorsement, I don’t know what is.
Why You’ll Probably Love This (Or At Least Not Hate It)
I whip this up on days when the to-do list is longer than a winter scarf—especially when I want dinner to just happen. My family goes feral for this stuff (in a good way, I promise), mostly because it’s got that buffalo zing but is also hearty enough to count as an actual meal, not just a dip. Oh, and if you’ve ever ended up with rubbery chicken in the slow cooker—been there!—this method finally fixed that for me. (I still don’t know why it took so long to figure out.) And, if you like your food with a little kick and your vegetables hidden under cheese, well, you’ll fit right in at my table.
What You’ll Need (With My Rambling Substitution Ideas)
- 2–3 boneless, skinless chicken breasts (or 4 thighs if you like it juicier—sometimes I just use leftover rotisserie and cut the cook time short)
- 1/2 to 3/4 cup buffalo wing sauce (Frank’s RedHot is classic, but I’ve grabbed Aldi’s brand in a pinch and lived to tell the tale)
- 1/2 cup ranch dressing (my cousin swears by blue cheese dressing instead, which, honestly, is good but a touch funky)
- 2 heaping cups broccoli florets (frozen broccoli actually works fine here—just whack off any giant chunks first)
- 1 cup shredded sharp cheddar cheese (bagged cheese is fine! My grandma insisted on hand-grating but let’s be real, I’m not her)
- 1/2 small onion, diced (optional—I forget this half the time and nobody complains)
- 2 cloves garlic, minced (I use that jarred stuff when I’m feeling lazy, it’s honestly fine)
- Salt and pepper, but only if you remember
Alright, Here’s How I Make It (Mostly)
- Drop the chicken right into your slow cooker. I don’t bother greasing the insert, but maybe you’re fancier than me.
- Pour over the buffalo sauce, ranch dressing (or blue cheese if you’re feeling bold), garlic, onion, and give it a quick stir. It’ll look a bit, well, orange and weird—don’t stress. This is where I usually sneak a little taste of the sauce to check if it needs more heat.
- Set your crockpot on low for 4–5 hours, or high for about 2–3 hours. If you’re using pre-cooked chicken, you can cut this in half—just enough to get everything hot and cozy.
- About 45 minutes before you want to eat, toss in the broccoli. (If you put it in too early, it’ll go all mushy, which is not my vibe.) Just dump it on top, no need to stir yet.
- Once the chicken’s cooked through and shreds easily with a fork, shred it right in the pot. I use two forks, but honestly, I’ve used tongs before when I couldn’t find them. Stir everything together, including the broccoli.
- Scatter that cheddar cheese over the top, pop the lid back on, and let it melt for about 10 minutes. (I’ve also been too impatient and just stirred the cheese right in—it’s still good, just less dramatic.)
- Give it all one last stir, add extra salt and pepper if you remember, and serve it up.
Some Notes, Because I Learned the Hard Way
- If your sauce separates a bit, just stir it well at the end. It always looks a bit funky before the cheese goes in—don’t panic.
- I tried tossing in frozen broccoli right at the start once—big mistake. Soggy city. Definitely wait until closer to the end.
- Chicken thighs are a little more forgiving if you’ve got a habit of forgetting about your crockpot (guilty).
Variations (And an Honest Fail or Two)
- I’ve subbed in cauliflower florets for the broccoli—actually pretty tasty, but the color gets kind of lost. Still, worth a go if you’re out of broccoli.
- Tried adding quinoa once to make it a “one-pot” grain bowl. It turned out a bit gluey; not my best.
- Sometimes I stir in a handful of cooked rice or serve it over baked potatoes—my kids think that’s the only way to eat it now.
If You Don’t Have a Crockpot… (Been There)
No slow cooker? A heavy Dutch oven on low in the oven (like, 300°F/150°C) does a decent job. Just check a bit more often so it doesn’t dry out. I’ve even done it in a covered casserole dish, but watch out for splatters.
Storing Leftovers… If You Have Any
Pop leftovers in the fridge (airtight container and all that jazz) and they’ll keep for up to 3 days. Honestly, in my house it never lasts more than a day; someone always finds it for a midnight snack. And, as weird as it sounds, I honestly think this tastes even better the next day when the flavors have had time to hang out together.
How I Serve It (Our Table, Our Rules)
We usually scoop this onto a pile of rice or stuff it into baked potatoes. I’ve even thrown it into a wrap with some extra crunchy lettuce—great for on-the-go lunches (well, sort of; it is a bit saucy). My sister likes to sprinkle more cheddar and a few chopped green onions on top, but I’m more of a “straight from the pot” kind of person. Oh, and a little drizzle of extra buffalo sauce is never a bad idea if you like it fiery.
Real-Life Pro Tips (a.k.a., My Oops Moments)
- Don’t try to rush the cheese melting step by cranking up the heat. I did this once and ended up with weird, oily cheese puddles. Patience is a virtue and all that, apparently.
- If you forget to shred the chicken before adding the broccoli, you can still do it later; just watch out for rogue broccoli bits escaping everywhere. I speak from experience.
- Actually, I find it works better if I let it sit for 10 minutes before serving—everything thickens up just a bit.
Questions Folks Have Actually Asked Me
- Can I use chicken thighs instead of breasts?
- Absolutely—sometimes I even prefer thighs for how juicy they get. Just trim off any extra fat or you’ll have little blobs floating around (which, to be honest, I don’t love).
- Is this super spicy?
- It’s got a little kick! If you’re spice-shy, use less sauce and more ranch, or check out Franks RedHot’s mild options.
- Can I add more veggies?
- Sure thing—just don’t overdo it or you’ll end up with soupy results. Bell peppers or zucchini go well. But don’t add them at the beginning, wait till halfway through.
- Do I really have to use cheddar?
- Nope. Pepper jack is awesome for extra zing, or mozzarella if you want it melty but mild. I’ve even used a “pizza blend” when I ran out of cheddar… don’t judge.
- How do I make this more filling?
- Try serving it with steamed rice or over a baked potato. Or just eat a lot—no judgment!
And if you try this and tweak it, let me know—always love hearing what others do. Oh, random tip: don’t try to double the sauce, thinking you’ll get more flavor. I did, and it just got a bit too soupy. Anyway, if you made it this far, you’re officially invited to dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup buffalo wing sauce
- 1/2 cup low-sodium chicken broth
- 1 tablespoon ranch seasoning mix
- 2 cups broccoli florets
- 4 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
-
1Place the chicken breasts in the bottom of the crockpot.
-
2In a small bowl, mix together buffalo wing sauce, chicken broth, and ranch seasoning. Pour the mixture over the chicken.
-
3Cover and cook on low for 4 hours, or until the chicken is tender and cooked through.
-
4Shred the chicken in the crockpot using two forks. Stir in the cream cheese until melted and well combined.
-
5Add the broccoli florets and shredded cheddar cheese. Stir, cover, and cook for an additional 20-30 minutes until the broccoli is tender.
-
6Serve hot, garnished with chopped fresh parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
