Crockpot Buffalo Chicken and Broccoli

Ingredients

• 2 lbs boneless, skinless chicken breasts

• 2 cups broccoli florets (fresh or frozen)

• ½ cup buffalo sauce (adjust to taste)

• ½ cup ranch dressing or blue cheese dressing

• 1 cup shredded cheddar cheese (or mozzarella)

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp smoked paprika

• Salt and pepper, to taste

• Optional: cooked rice or pasta for serving

🍴 Instructions

1. Prepare the Chicken

1. Place chicken breasts in the crockpot.

2. Sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper.

3. Pour buffalo sauce over the chicken.

2. Slow Cook

• Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is tender and easily shredded.

3. Add Creaminess

1. Remove chicken and shred with two forks.

2. Return shredded chicken to the crockpot.

3. Stir in ranch or blue cheese dressing and shredded cheese.

4. Mix well until creamy.

4. Add Broccoli

• Add broccoli florets and cook on high for 10–15 minutes, until broccoli is crisp-tender.

5. Serve

• Serve over cooked rice, pasta, or in wraps.

• Optional garnish: extra cheese, green onions, or a drizzle of buffalo sauce.