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.
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.
- 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.
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
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
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:
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.
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.
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.
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.
Print
Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Slow Cooker Buffalo Chicken recipe offers a hearty and healthy Whole30-friendly meal featuring tender shredded chicken cooked in a spicy buffalo sauce, served inside perfectly baked sweet potatoes and topped with ranch dressing for a flavorful finish.
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)
Sweet Potatoes and Toppings
- 8 small baked sweet potatoes (about 7 oz. each uncooked)
- Ranch dressing (homemade or store-bought)
Instructions
- Prepare Slow Cooker and Chicken: Place the boneless chicken breasts and/or thighs in the slow cooker and set it to low heat.
- Make 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 the mixture continuously until the ghee melts completely and the sauce is well combined and heated through.
- Add Sauce to Slow Cooker: Pour the prepared buffalo sauce over the chicken in the slow cooker, ensuring the chicken is well coated.
- Cook Chicken: Cook the chicken on low for 5 hours until it is tender and can be easily shredded with forks.
- Shred Chicken: Remove the chicken from the slow cooker, shred it thoroughly with two forks, then return the shredded chicken back into the slow cooker to soak in the sauce.
- Keep Warm: Turn the slow cooker to warm (or keep it on low) to maintain temperature until ready to serve.
- Bake Sweet Potatoes: While the chicken cooks, bake the sweet potatoes until soft (typically 45-60 minutes at 400°F), or prepare them as preferred.
- Serve: Stuff each baked sweet potato with the shredded buffalo chicken mixture and drizzle with ranch dressing to taste before serving.
Notes
- This recipe accommodates Whole30 by using ghee or coconut oil instead of butter and Whole30-compliant hot sauce.
- To add more heat, increase the cayenne pepper amount or use a spicier hot sauce variant.
- Sweet potatoes can be baked in the oven, air fryer, or grilled for different flavor profiles.
- Ranch dressing can be homemade with dairy-free ingredients to keep it Whole30-compliant.
- Leftover shredded buffalo chicken can be stored in the refrigerator for up to 3 days and makes great salads or wraps.
Nutrition
- Serving Size: ⅛ of recipe with 1 small sweet potato
- Calories: 320 kcal
- 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
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