Name: Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Cuisine: American
Ingredients: ½ cup red hot sauce, such as Frank’s Red Hot; 1 ⅓ tablespoons butter; 2 pounds boneless skinless chicken breasts or thighs; ¼ teaspoon sea salt; 4 small whole scrubbed sweet potatoes; 1 teaspoon melted butter (for rubbing on sweet potatoes); ¼ cup plain Greek yogurt; 1 tablespoon lime juice; 1 tablespoon chopped chives or green onion

If you’re craving a meal that’s hands-off but bursts with flavor, you’re going to adore this Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe. It’s one of those recipes I turn to when I want an easy, comforting dinner without sacrificing taste. Picture tender slow-cooked chicken drenched in spicy buffalo sauce, nestled inside naturally sweet, fluffy sweet potatoes – it’s downright addicting. And the best part? Minimal prep, just a few ingredients, and your slow cooker does all the heavy lifting. Trust me, you’ll want to keep this recipe on heavy rotation.

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Why You’ll Love This Recipe

Effortlessly Delicious: Just toss everything into the slow cooker and come back to dinner ready to serve.
Perfect Balance: The sweet potatoes mellow out the heat for a crave-worthy flavor combo everyone enjoys.
Minimal Ingredients: Only five main ingredients—easy to find and easy on your grocery bill.
One-Pot Meal: Saves on cleanup and is protein-packed for a satisfying, wholesome dinner.

The dish shows a white plate with a piece of orange roasted sweet potato as the base layer. On top, there is shredded light brown chicken meat with a drizzle of white creamy sauce and some orange sauce splashes. The chicken is garnished with small pieces of bright green chives scattered across the plate as well. To the left side of the plate, there are two stalks of pale green celery. The background is a white marbled texture with a soft yellow and white striped cloth underneath the plate. A silver fork rests near the top right edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together like a dream — simple, fresh, and bold. I always recommend picking the freshest chicken and sweet potatoes you can find; it really makes a difference. Plus, using a good-quality hot sauce gives your dish that authentic buffalo kick.

Red hot sauce: Frank’s is my go-to for buffalo flavor, but feel free to adjust the heat level to your liking.
Butter: Adds richness and balances the spice beautifully.
Boneless skinless chicken breasts or thighs: Thighs give a juicier result; breasts work fine too if you prefer leaner meat.
Sweet potatoes: Small and scrubbed well since they cook whole in the slow cooker.
Plain Greek yogurt: This cools things down and adds a lovely tang when served on top.
Lime juice: Brightens up the dish with a subtle citrus punch.
Sea salt: Just a touch helps bring all the flavors together.
Chopped chives or green onion: Adds freshness and a pop of color as the final touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe is. Depending on what you have on hand or dietary preferences, you can easily switch things up without losing any flavor or comfort.

Use chicken thighs instead of breasts: I switched to thighs once and never looked back because they stay juicy and tender all day in the slow cooker.
Dairy-free option: Swap Greek yogurt for a coconut or cashew-based yogurt for those avoiding dairy.
Add veggies: Toss in some chopped celery or bell peppers with the chicken for extra crunch and nutrition.
Milder heat: Use less hot sauce or blend with honey to tone down the spice for picky eaters.

How to Make Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe

Step 1: Coat and Layer the Chicken

Start by placing your chicken right in the bottom of a 6-quart slow cooker. Pour about a quarter cup of your favorite hot sauce evenly over the chicken and give it a little toss to make sure every piece gets that spicy goodness. Then dot the chicken with a tablespoon of butter — this little bit of fat helps keep things rich and moist as it cooks.

Step 2: Prep Your Sweet Potatoes

While the chicken marinates in hot sauce and butter, melt a teaspoon of butter and rub it over each sweet potato’s skin. This helps the skins soften beautifully and adds a subtle buttery flavor. Then arrange these sweet potatoes on top of the chicken inside the slow cooker, spacing them evenly so they cook through perfectly.

Step 3: Slow Cook to Perfection

Cover your slow cooker and set it to cook on high for about 4 hours, or if you’ve got more time, low for 6 hours. The chicken should be tender and cooked through, and your sweet potatoes will be soft enough to pierce easily with a fork. This slow cooker magic means you can really just set it and relax.

Step 4: Finish and Serve

Once cooked, shred the buffalo chicken right in the slow cooker using two forks — it pulls apart effortlessly after those hours of slow cooking. Squeeze in that tablespoon of lime juice, add a sprinkle of sea salt, and give it a final stir. Spoon the buffalo chicken over your soft sweet potatoes, and don’t forget to add a dollop of tangy Greek yogurt and a sprinkle of chopped chives to finish it off. Absolute heaven!

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Pro Tips for Making Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe

Pick Small Sweet Potatoes: I learned that smaller potatoes cook faster and more evenly alongside the chicken in the slow cooker.
Don’t Skip the Butter: Adding butter to both the chicken and sweet potatoes keeps everything super moist and flavorful.
Give the Chicken a Toss First: Coating the chicken with hot sauce early ensures every bite is packed with buffalo goodness.
Check for Doneness: Before serving, test the potatoes with a fork to avoid any undercooked surprises.

How to Serve Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe

The dish shows one slice of orange roasted sweet potato placed on a white plate with a yellow and white striped cloth underneath, all on a white marbled surface. On top of the sweet potato is a layer of light shredded meat mixed with a bright orange sauce, drizzled with small drops of white creamy sauce. The dish is garnished with green chopped chives scattered around and on top. Next to the plate, there are two stalks of pale yellow celery. A silver fork rests to the right side of the plate. In the background, a blurred white plate with a similar sweet potato dish is visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

My go-to garnish is definitely a generous dollop of plain Greek yogurt—it cools down the heat and adds a creamy tang that complements the buffalo sauce perfectly. Then, I love sprinkling on some chopped fresh chives or green onions for that fresh bite and a pop of color. Sometimes, a little crumbled blue cheese on top if I’m feeling indulgent really takes it over the top.

Side Dishes

I typically keep things simple with this dish because it’s so filling on its own. A crisp green salad with a light vinaigrette or some roasted vegetable medley pairs beautifully. If you want to amp it up, some crunchy celery sticks or baby carrots on the side double down on that buffalo vibe and add great texture.

Creative Ways to Present

For a dinner party, I’ve hollowed out the cooked sweet potatoes slightly, mixed the buffalo chicken with a touch of cream cheese, and piped it back in for a neat, professional look. Serving in mini sweet potato halves makes for great finger food at casual gatherings. Plus, a drizzle of extra hot sauce and chopped herbs on top makes it feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, separating the shredded buffalo chicken and sweet potatoes when I can. This keeps everything fresh and makes reheating more even. Leftovers usually last 3-4 days, which is plenty of time to enjoy delicious meals without feeling repetitive.

Freezing

Freezing works well if you want to prep ahead. I freeze the shredded buffalo chicken alone because the texture of cooked sweet potatoes can change when frozen and thawed. When ready to eat, thaw overnight in the fridge, then reheat gently.

Reheating

For best results, I reheat the buffalo chicken gently in a covered skillet over low heat with a splash of water or broth to keep it moist. The sweet potatoes are easily reheated in the microwave or oven until warmed through. Add fresh garnishes and a dollop of yogurt after reheating to refresh the flavors.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts or thighs, but I recommend increasing the cooking time slightly and checking doneness carefully to ensure it’s fully cooked and safe to eat. Ideally, thaw the chicken beforehand for best results.
Are there any alternatives to Greek yogurt for topping?

Absolutely! If you’re avoiding dairy, try a coconut-based yogurt or a dollop of guacamole for creaminess that pairs nicely with buffalo flavors.
How spicy is this Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe?

The heat depends on the hot sauce you choose. Using Frank’s Red Hot gives it a moderate kick that’s balanced out by the sweetness of the potatoes and cool yogurt. You can always adjust the amount of hot sauce to make it milder or spicier.
Can I make this recipe in an Instant Pot?

You can adapt this recipe for the Instant Pot by using the poultry setting to cook the chicken and sweet potatoes together, but keep in mind you’ll need to adjust the cooking times and possibly cook the sweet potatoes separately for best texture.

Final Thoughts

I absolutely love how this Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe takes minimal effort but delivers maximum flavor—and I think you will too. It’s the kind of meal where everyone in the family gets excited to sit down, and the clean-up is a breeze. If you want a fuss-free, healthy, and satisfying dinner that hits all the right spots, this one’s going to be your new favorite. Give it a try, and I promise you’ll be coming back for seconds (and maybe thirds!).