If you’re a buffalo chicken fan, you’ve got to try this Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe. It’s one of those dishes that feels like a cozy hug after a long day—super easy to make, packed with flavor, and perfect for a weeknight dinner (or meal prep!). The sweet potato gives a lovely balance to the spicy buffalo chicken, making every bite a little celebration. Trust me, once you make this, you’ll keep coming back for more.
Why You’ll Love This Recipe
- Hands-Off Cooking: Just set it and forget it in the slow cooker while you get on with your day.
- Balanced Flavors: The spicy buffalo sauce pairs beautifully with the natural sweetness of baked sweet potatoes.
- Whole30-Friendly Option: Easily adaptable for Whole30 or paleo lifestyles without sacrificing taste.
- Family Favorite: My family literally goes crazy for this dinner—easy, tasty, and comforting.
Ingredients You’ll Need
All the ingredients in this Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe work together to create a rich, bold flavor that’s simple yet satisfying. When shopping, look for fresh chicken and good-quality hot sauce—you’ll notice the difference!
- Boneless chicken breast or thighs: I like mixing both for juiciness and texture.
- Hot pepper sauce: Frank’s Red Hot is my go-to, especially the Whole30-compatible version if you’re following that plan.
- Ghee, coconut oil, or butter: Ghee or coconut oil keeps this Whole30-friendly, while butter adds great richness if not constrained.
- Coconut aminos: A great alternative to soy sauce that adds savory depth without gluten.
- Garlic powder: Essential for that comforting, savory background flavor.
- Cayenne pepper (optional): If you want to turn up the heat a notch, add this sparingly!
- Sweet potatoes: Pick small ones—they bake faster and fit perfectly as “bowls” for the chicken.
- Ranch dressing: Homemade or store-bought, ranch cools down the heat and adds creaminess (optional but oh-so-good!).
Variations
I love how versatile this Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe is—you can really customize it to suit your taste or dietary needs. Sometimes I add a little extra garlic or swap the ranch for blue cheese dressing. Feel free to experiment!
- Spicy Boost: When I want an extra kick, I toss in some chopped jalapeños or a splash more cayenne pepper.
- Whole30/Paleo: Swap butter for ghee and ensure hot sauce is sugar-free to keep it compliant.
- Cheesy Version: My kids adore it when I melt shredded cheddar or mozzarella on top before serving.
- Vegan Adaptation: Substitute shredded jackfruit or tofu for chicken and use vegan butter alternatives.
How to Make Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe
Step 1: Prep Your Chicken and Sauce
Start by placing your chicken (I do a mix of breasts and thighs for the best texture) into the slow cooker on low. Then, over medium heat, melt your ghee or coconut oil in a small saucepan. Stir in the hot pepper sauce, coconut aminos, garlic powder, and optional cayenne. Wait until everything is blended and warmed through—that melted ghee really ties the sauce together. Pour that sauce right over the chicken in the slow cooker. This step sets the stage for all the amazing flavor to come.
Step 2: Slow Cook and Shred
Cook your chicken for 4 to 6 hours on low—this gives it plenty of time to get tender and soak up all that buffalo goodness. When the chicken is fall-apart tender, remove it carefully and shred it with two forks. I like shredding right onto a plate for easy mixing. Pop the shredded chicken back into the slow cooker and toss it with the sauce to make sure every bite is perfectly coated.
Step 3: Bake the Sweet Potatoes
While the chicken is cooking, poke your sweet potatoes with a fork a few times and bake them at 400°F until soft, about 40-50 minutes, or grill them if you prefer that smoky flavor. The soft sweet potatoes act like the best natural “bowl” for your buffalo chicken stuffing. Once baked, slice them open and fluff the insides a bit to get ready for the filling.
Step 4: Stuff and Serve
Fill each sweet potato with a generous scoop of that tender buffalo chicken. If you want, drizzle a little more buffalo sauce on top and add a cooling ranch or blue cheese dressing. That creamy touch balances the spices so beautifully. Then dig in and enjoy your effortless, flavor-packed meal.
Pro Tips for Making Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe
- Use Mixed Chicken Cuts: I discovered using both breast and thigh meat gives you juicy, tender chicken with great texture.
- Make Sauce Ahead of Time: Mixing and heating the sauce separately before adding it to the slow cooker helps blend the flavors better.
- Don’t Skip Shredding Properly: Shred the chicken finely to let the sauce cling to every bit—avoids dry chunks!
- Bake Sweet Potatoes Fully: Overbaking can make sweet potatoes mushy and underbaking leaves them too firm to eat with the chicken, so getting timing right is key.
How to Serve Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe
Garnishes
I love topping my stuffed sweet potatoes with a little chopped green onion or fresh cilantro for brightness and crunch. Thinly sliced celery sticks on the side also nod to classic buffalo chicken accompaniments—and ranch dressing or a drizzle of blue cheese dressing always feels like the perfect final touch.
Side Dishes
Since this recipe is pretty filling, I usually keep sides light. A crunchy green salad with a tangy vinaigrette or steamed broccoli pairs nicely. Sometimes my family asks for simple carrot sticks or cucumber slices to mellow out the spice.
Creative Ways to Present
For parties or game day, I’ve served the buffalo chicken in mini sweet potato rounds as bite-sized appetizers. Another time, I layered the shredded buffalo chicken over sweet potato mash and sprinkled crispy onions on top—such a fun twist when you want to shake things up!
Make Ahead and Storage
Storing Leftovers
After dinner, I store leftover buffalo chicken in an airtight container in the fridge—it keeps well up to 3-4 days. The sweet potatoes I keep separately so they don’t get soggy. This way, each component stays fresh and delicious for your next meal.
Freezing
I’ve frozen shredded buffalo chicken before with great results. Freeze it in portions in freezer-safe bags or containers. Just thaw in the fridge overnight when ready to eat. Sweet potatoes don’t freeze as well because they get mushy, so I recommend baking fresh.
Reheating
To reheat, I warm the buffalo chicken gently on the stove or in the microwave—adding a splash of water or extra sauce if it’s dry. Then I reheat baked sweet potatoes in the oven at 350°F for about 10 minutes to keep them fluffy. This combo keeps everything tasting fresh.
FAQs
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Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but I recommend thawing it first for even cooking and best texture. If cooking from frozen, it may need extra time in the slow cooker to become tender.
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Is this recipe suitable for Whole30?
Absolutely! Just make sure to use a Whole30-approved hot sauce (like the sugar-free Frank’s Red Hot) and swap butter for ghee or coconut oil to keep it compliant.
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Can I make this recipe spicier?
Definitely! Adding extra cayenne pepper or mixing in chopped jalapeños works wonders. Just keep in mind your heat tolerance and start slow—you can always add more.
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How do I make this recipe dairy-free?
Use ghee or coconut oil instead of butter and skip the ranch dressing or choose a dairy-free alternative to keep the dish dairy-free but still flavorful.
Final Thoughts
This Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe has become one of those go-to meals I reach for when I want something easy but packed with flavor and comfort. The slow cooker does all the heavy lifting, and the sweet potatoes add that lovely natural sweetness that balances the spice perfectly. Whether it’s a busy weeknight or feeding a hungry crowd, I know this recipe will deliver every time. Give it a try—you’re going to love how effortlessly delicious it turns out!
Print
Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe
- Prep Time: 10 min
- Cook Time: 5 hr
- Total Time: 5 hr 10 min
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Whole30
Description
This Slow Cooker Buffalo Chicken is a hearty and healthy recipe perfect for buffalo chicken lovers. It features tender, shredded chicken cooked slowly in a spicy buffalo sauce made with hot pepper sauce, ghee, and coconut aminos. Served stuffed inside baked sweet potatoes and drizzled with ranch dressing, this Whole30-friendly dish combines bold flavors and satisfying textures for an easy and delicious meal.
Ingredients
Chicken and Sauce
- 2 lbs. boneless chicken breast or thighs (recommend 1 lb. of each)
- 1 cup hot pepper sauce (such as Whole30-compatible Frank’s Red Hot or Sriracha – not Whole30-compatible)
- ⅓ cup ghee, coconut oil or butter (butter is not Whole30-compatible)
- 3 tablespoons coconut aminos
- 1 ½ teaspoon garlic powder
- ½ teaspoon cayenne (optional – adds more heat)
Additional Ingredients
- 8 small baked sweet potatoes (about 7 oz. each uncooked)
- Ranch dressing (homemade or store-bought)
Instructions
- Prepare Slow Cooker: Place chicken breasts or thighs into a slow cooker set on low heat.
- Make the Buffalo Sauce: In a small saucepan over medium-high heat, combine the hot pepper sauce, ghee (or coconut oil), coconut aminos, garlic powder, and optional cayenne pepper. Stir continuously and heat until the ghee is fully melted and the sauce is well combined.
- Add Sauce to Chicken: Pour the heated buffalo sauce into the slow cooker over the chicken.
- Cook Chicken: Cover and cook on low for 4 to 6 hours, or until the chicken is tender and easily shred with a fork.
- Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks.
- Combine Chicken with Sauce: Return the shredded chicken to the slow cooker and toss it thoroughly with the buffalo sauce to coat evenly.
- Keep Warm: Turn the slow cooker to the warm setting or keep on low until ready to serve.
- Prepare Sweet Potatoes and Serve: Bake or grill the sweet potatoes until tender. Stuff each sweet potato with a portion of the shredded buffalo chicken and drizzle with your choice of ranch dressing. Serve immediately.
Notes
- This recipe is Whole30-compliant when using Whole30-approved hot sauce and ghee or coconut oil as the fat.
- You can adjust the heat level by adding or omitting the cayenne pepper based on your preference.
- For a dairy-free option, skip the ranch dressing or use a dairy-free version.
- Sweet potatoes can also be grilled instead of baked for extra flavor.
- Leftover buffalo chicken is great for salads, wraps, or bowls the next day.
Nutrition
- Serving Size: 1/8 of recipe + 1 small sweet potato
- Calories: 320
- Sugar: 9 g
- Sodium: 500 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 75 mg
