There’s something utterly comforting about the tangy heat meeting natural sweetness in this Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe. It’s one of those meals you can set and forget, then come back to a hearty, flavor-packed dinner that feels like a warm hug after a busy day.

The image shows two baked sweet potatoes in a round metal pan lined with brown parchment paper. Each sweet potato is sliced open and filled with a shredded orange-colored filling topped with a white creamy sauce drizzled evenly across the top. There are small green herb leaves scattered over the filling for garnish. The background is a white marbled surface with a blue and white striped cloth visible on the side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe
Top Tip
How to Serve Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe

Why You'll Love This Recipe

This recipe is one of my all-time favorites because it merges two classic flavors—spicy buffalo chicken and sweet, earthy sweet potatoes—in such an easy, fuss-free way. You just toss everything in the slow cooker and head out. When you return, dinner practically makes itself!

Set-and-Forget Convenience: Whether you’re at work or busy with errands, the slow cooker does all the heavy lifting for you.
Flavor That Packs a Punch: The buffalo sauce blends perfectly with the natural sweetness of the potatoes—spicy, tangy, and just a hint of buttery richness.
Whole30-Friendly Options: With simple swaps, this meal can fit into your Whole30 or clean-eating plan easily.
Family-Friendly Comfort: Even the pickiest eaters usually can’t resist this crowd-pleaser, making dinner a win all around.

Ingredients & Why They Work

Each ingredient here plays a crucial role in balancing heat, richness, and sweetness. When you pick the right hot sauce and pair it with coconut aminos and ghee, you get that deep, aromatic flavor without overpowering the tenderness of the chicken and sweet potatoes.

Flat lay of two raw boneless chicken breasts and one raw boneless chicken thigh, a small bowl of bright red hot pepper sauce, a small bowl of golden melted ghee, a small bowl of dark amber coconut aminos, a small white ceramic bowl with pale beige garlic powder, a small white ceramic bowl with fine red cayenne powder, three small whole sweet potatoes with smooth orange skin, and a small white ceramic bowl filled with creamy ranch dressing, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless chicken breast or thighs:I prefer using a mix of both for texture and juiciness. Thighs stay tender, while breasts soak up the sauce nicely.
Hot pepper sauce: Frank’s Red Hot is my go-to for classic buffalo flavor. Whole30 fans will love their compatible options, but feel free to adjust the heat with sriracha or other favorites.
Ghee, coconut oil, or butter: Ghee adds richness without the milk solids, perfect for Whole30. Butter works too if dairy’s not an issue.
Coconut aminos: This is a subtle, slightly sweet soy sauce alternative that deepens the flavor with a touch of umami.
Garlic powder: A must-have for that foundational flavor boost without overpowering the sauce.
Cayenne (optional): Adds an extra kick if you want that fiery buffalo heat—it’s totally adjustable to your taste.
Small sweet potatoes: Their natural sweetness contrasts beautifully with the spicy chicken. I like the size because they serve as perfect individual “bowls.”
Ranch dressing: Homemade is ideal here for freshness, but I’m not above using a good store-bought version—added creamy coolness balances the heat perfectly.

📝

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.

Make It Your Way

I love making this recipe my own by tweaking the heat level or swapping the sweet potatoes for different veggies. It’s totally flexible, so you can make it fit whatever mood or dietary preference you’re aiming for.

Variation: Sometimes, I swap sweet potatoes for roasted butternut squash or even cauliflower for a lower-carb twist—both work surprisingly well with the buffalo flavors.
Dairy-Free Swap: Use coconut milk ranch dressing or omit ranch altogether for a Whole30-compliant meal that still packs flavor.
Extra Heat: If you like it spicy, add fresh diced jalapeños or drizzle extra buffalo sauce on top at serving time.

Step-by-Step: How I Make Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe

A white plate holds a stuffed baked potato and roasted broccoli on a white marbled surface. The baked potato is split open with soft orange insides visible, topped with shredded chicken mixed with a reddish sauce. White sauce is drizzled over the chicken with green scallion slices and cilantro leaves scattered on top. The roasted broccoli is bright green with slightly charred tips, placed on the right side of the plate. A blue and white striped cloth is partly visible beneath the plate. Some green scallions are on a smaller white plate in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Layer the Chicken

Start by placing your boneless chicken breasts and thighs right into the slow cooker. I recommend using a mix of both because thighs add juiciness, and breasts soak up the sauce beautifully. Don’t trim them too much—you want the chicken to stay tender and juicy while absorbing the sauce.

Step 2: Whip Up the Buffalo Sauce

While the chicken’s waiting, combine your hot sauce, ghee (or coconut oil/butter), coconut aminos, garlic powder, and cayenne if you’re craving extra heat in a small saucepan over medium-high heat. Stir gently until the ghee melts and everything is well mixed—don’t let it boil, just warm enough to marry those flavors.

Step 3: Pour and Cook Low and Slow

Pour that luscious sauce right over the chicken in the slow cooker. Cover and cook on low for about 4 to 6 hours. You’ll know it’s ready when the chicken is pull-apart tender and soaked in that spicy, buttery goodness.

Step 4: Shred and Stir Back

Remove the chicken pieces and shred them using two forks—the slow cooker makes this so easy. Toss the shredded chicken back with the sauce in the slow cooker so every bite is perfectly coated. Keep it warm until you’re ready to serve.

Step 5: Bake Those Sweet Potatoes

While the chicken is finishing up, pop your small sweet potatoes in the oven at 400°F (200°C) for about 45 minutes to an hour, or until they’re fork-tender. I like that the skins get a little wrinkly and soften perfectly to hold all the flavorful chicken.

Step 6: Assemble and Enjoy

Slice open each sweet potato and stuff it with generous scoops of buffalo chicken. Drizzle with extra buffalo sauce and cool ranch dressing if you’re using it. This is when the magic really comes together — a harmony of spicy, sweet, creamy, and savory.

Top Tip

Having made this dish countless times, I’ve learned a few things that really help you shine in the kitchen with this recipe.

Choose Chicken Wisely: Combining thighs and breasts yields the perfect balance of tenderness and lean protein.
Don’t Skip the Shredding Step: Shredding the chicken and tossing it back into the sauce ensures every bite is juicy and flavorful—not dry or plain.
Timing Your Sweet Potatoes: Bake your sweet potatoes later in the cooking process so they’re fresh and perfectly soft when serving.
Adjust Heat to Taste: Start mild if you’re not sure, then add more cayenne or hot sauce at the end; it’s easier to ramp up heat than tone it down.

How to Serve Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe

Buffalo Chicken with Sweet Potatoes - Serving Suggestion

Garnishes

I love topping this dish with a sprinkle of chopped fresh chives or parsley for a pop of color and mild freshness. A little crumbled blue cheese or extra ranch drizzle on top is also a game-changer in balancing the spice.

Side Dishes

For sides, a simple crunchy celery and carrot stick tray pairs perfectly, echoing classic buffalo wing accompaniments. If you want something heartier, a crisp green salad or steamed broccoli balances the rich flavors nicely.

Creative Ways to Present

Going for a dinner party? Serve the shredded buffalo chicken in a big platter so guests can fill their own sweet potatoes. I’ve also tried scooping the chicken into leafy lettuce cups for a fun low-carb twist—everyone loved the idea!

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3-4 days. I usually keep the shredded chicken separate from the sweet potatoes to prevent sogginess—you can reheat both just before serving.

Freezing

I’ve frozen the shredded buffalo chicken (without the sweet potatoes) in freezer bags for up to 2 months. When ready to eat, just thaw overnight in the fridge and reheat gently on the stove or in the microwave, stirring occasionally.

Reheating

To reheat without drying the chicken, add a splash of water or extra buffalo sauce and cover your dish while warming on low heat. This keeps the meat moist and sauce glossy. For sweet potatoes, a quick zap in the microwave or warming wrapped in foil works wonders.

Frequently Asked Questions:

Can I use chicken thighs only in this recipe?

Absolutely! Using just thighs will give you extra juicy and tender chicken with a rich flavor—great if you prefer darker meat. Just adjust cooking time if needed, but generally the slow cooker handles thighs beautifully.

How spicy is the Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe?

The heat level is totally adjustable. The base recipe has a medium spicy kick, thanks to the hot sauce and optional cayenne. You can dial it down by using less hot sauce or leave out the cayenne. For more heat, add extra hot sauce at serving or incorporate fresh chili peppers.

Can I prepare this recipe for a Whole30 diet?

Yes! Use Whole30-compliant hot sauce like the Whole30-approved Frank’s Red Hot and replace butter with ghee or coconut oil. Also, opt for a Whole30 approved ranch dressing or simply omit it to keep everything compliant.

What’s the best way to bake the sweet potatoes for this dish?

I recommend baking whole small sweet potatoes at 400°F for 45-60 minutes until soft. Poke a few holes with a fork before baking for even cooking. You can also microwave them if you’re short on time, but the oven brings out the best natural sweetness and texture.

Final Thoughts

This Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe holds a special place on my weekly dinner rotation because it hits just the right blend of spicy, sweet, and comforting all in one. It’s a crowd-pleaser that’s simple enough for busy weeknights but special enough to impress friends. Give it a try—you won’t regret coming home to the smell of that cozy buffalo sauce mingling with freshly baked sweet potatoes.