Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes

Why You’ll Love This Recipe

This recipe is a great combination of spicy, sweet, and savory flavors that’s both healthy and hearty. It’s simple to prepare—just toss the chicken in the slow cooker and bake the sweet potatoes while it cooks. The dish is also easy to customize with toppings like ranch, blue cheese, or green onions, and works well for meal prep or feeding a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
Frank’s RedHot or other buffalo-style hot sauce
ghee or butter (melted)
garlic powder
onion powder
salt
black pepper
sweet potatoes
optional toppings: ranch or blue cheese dressing, sliced green onions, chopped celery, crumbled blue cheese

Directions

1. Place chicken in the slow cooker.
2. In a bowl, whisk together buffalo sauce, melted ghee or butter, garlic powder, onion powder, salt, and pepper.
3. Pour the buffalo sauce mixture over the chicken in the slow cooker.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and easily shredded.
5. While the chicken is cooking, preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake them for 45-60 minutes, or until soft.
6. Once the chicken is done, shred it with two forks directly in the slow cooker and mix it into the sauce.
7. Slice open each sweet potato and gently mash the insides with a fork.
8. Stuff each sweet potato with buffalo chicken and top with your favorite toppings.

Servings and timing

This recipe serves 4 to 6 people.
Cooking time: 6-7 hours on low or 3-4 hours on high (plus 45-60 minutes to bake sweet potatoes)
Prep time: 10 minutes

Variations

• Use rotisserie chicken and heat it with the buffalo sauce in a pan for a faster version.
• Swap sweet potatoes for regular baked potatoes or serve over rice or cauliflower rice.
• Add sautéed spinach or shredded carrots to the stuffing for extra veggies.
• Make it dairy-free by using dairy-free ghee and dressing alternatives.
• Mix a little ranch or blue cheese dressing into the buffalo chicken for a creamy twist.

Storage/Reheating

Store buffalo chicken and sweet potatoes separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a saucepan or microwave until warmed through. Reheat sweet potatoes in the oven or microwave.
Freeze buffalo chicken in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use frozen chicken?

Yes, but it’s best to thaw the chicken first for even cooking and food safety.

How spicy is this dish?

Buffalo chicken has a medium spice level. You can adjust the heat by using less hot sauce or adding a creamy dressing.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and offer a juicier texture.

What’s the best buffalo sauce to use?

Frank’s RedHot is a classic choice, but any buffalo-style hot sauce will work.

Can I make this in advance?

Yes, you can prep everything ahead and reheat when ready to serve. Great for meal prep.

Are sweet potatoes necessary?

No, you can serve the buffalo chicken over baked potatoes, rice, pasta, or even salad.

Can I cook the sweet potatoes in the slow cooker too?

Yes, wrap them in foil and place them on top of the chicken to cook together. They may need 6-8 hours on low.

Is this dish Whole30-compliant?

Yes, if you use compliant buffalo sauce, ghee, and dressings.

Can I double the recipe?

Absolutely. Just make sure your slow cooker is large enough to hold the extra chicken.

How do I keep the chicken from drying out?

Cooking on low and using chicken thighs helps retain moisture. Avoid overcooking.

Conclusion

Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes are a flavorful, easy, and wholesome meal that combines spicy buffalo chicken with the natural sweetness of roasted sweet potatoes. Perfect for busy weeknights or casual gatherings, this dish is a delicious way to spice up your dinner routine while keeping things simple and satisfying.

Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes

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Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes combine spicy, tender shredded chicken with naturally sweet roasted potatoes for a bold and wholesome meal. This easy, protein-packed dish is perfect for meal prep, weeknight dinners, or game-day feasts.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 7 hours
• Total Time: 7 hours 10 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs
• 3/4 cup Frank’s RedHot or buffalo-style hot sauce
• 2 tablespoons ghee or butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4–6 medium sweet potatoes
• Optional toppings: ranch or blue cheese dressing, sliced green onions, chopped celery, crumbled blue cheese

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Instructions

1. Place the chicken in the slow cooker.
2. In a small bowl, whisk together the buffalo sauce, melted ghee or butter, garlic powder, onion powder, salt, and pepper.
3. Pour the sauce mixture over the chicken.
4. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shredded.
5. While the chicken cooks, preheat the oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45–60 minutes, until soft.
6. Shred the chicken in the slow cooker using two forks and stir to coat it in the sauce.
7. Slice open each baked sweet potato and lightly mash the inside with a fork.
8. Stuff the sweet potatoes with shredded buffalo chicken and top with desired toppings.

Notes

• Use chicken thighs for juicier results, or breasts for a leaner option.
• Sweet potatoes can also be cooked in the slow cooker wrapped in foil.
• To make it dairy-free, use dairy-free ghee and dressing alternatives.
• Adjust the heat level by adding more or less hot sauce.

Nutrition

• Serving Size: 1 stuffed sweet potato
• Calories: 410
• Sugar: 7g
• Sodium: 790mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 95mg