If you’re a fan of hearty, flavorful meals with a nice kick, you’re going to absolutely love this Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe. It’s one of those dishes that feels like pure comfort food but comes together with minimal effort—perfect for busy days or when you just want dinner to practically cook itself. I promise you, whether it’s weeknight dinner or a casual weekend bite, this recipe will quickly become a staple in your rotation.
Why You’ll Love This Recipe
- Effortless Slow Cooker Magic: Just toss your ingredients in and let the slow cooker do its thing while you relax or get other things done.
- Perfect Balance of Flavors: Tangy, spicy buffalo chicken meets naturally sweet and creamy sweet potatoes — a match made in heaven.
- Family-Friendly and Versatile: Perfect for satisfying everyone’s cravings, with handy options for Whole30 and approachable sides.
- Healthy Yet Indulgent: It’s packed with protein and nutrients but still hits that cozy comfort food vibe you crave.
Ingredients You’ll Need
The beauty of this Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe is how straightforward the ingredients are, yet they come together to create something so satisfying. Using a mix of chicken parts gives you great texture and flavor, and that hot sauce blend? It really wakes up the dish without overpowering it.
- Boneless chicken breast or thighs: I like to use a mix of both for juiciness and lean protein balance.
- Hot pepper sauce: Choose your favorite buffalo-style hot sauce like Frank’s Red Hot for authentic flavor or Sriracha if you want a twist (just beware it’s not Whole30-approved).
- Ghee, coconut oil, or butter: Ghee or coconut oil are great Whole30-friendly fats that add richness without overpowering.
- Coconut aminos: Adds a subtle savory depth that mimics soy sauce but is paleo-friendly.
- Garlic powder: Because garlic just makes everything better.
- Cayenne pepper (optional): For an extra punch of heat if you’re feeling bold.
- Sweet potatoes: Small ones bake up perfectly and hold a generous amount of filling.
- Ranch dressing: Either homemade or store-bought, this is optional but highly recommended for cooling off the heat if you love that classic buffalo flavor combo.
Variations
One of the things I love most about this Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe is how easy it is to tweak. Whether you want it milder, dairy-free, or with a smoky twist, the recipe handles it all beautifully – and I encourage you to make it your own!
- Dairy-Free Variation: Swap out ranch dressing for a cool avocado crema to keep it creamy without dairy—my family loved this version during Whole30.
- Level Up the Veggies: Try mixing in finely chopped celery or carrots for an extra crunch and tradition nod to buffalo-style dishes.
- Mild Buffalo Sauce: Cut back the hot sauce by half and add a splash of honey or maple syrup for a gentler heat that kids will enjoy.
- Mouthwatering Smoky Flavor: Stir in a little smoked paprika or chipotle powder to your sauce and watch your guests’ jaws drop.
How to Make Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe
Step 1: Prep Your Chicken and Sauce
Start by placing your chicken directly into the slow cooker. I typically use a pound of chicken breast and a pound of thighs for nice tenderness and flavor. Then in a small saucepan over medium-high heat, combine your hot pepper sauce, ghee (or preferred fat), coconut aminos, garlic powder, and cayenne if you’re using it. Warm the sauce just until the ghee melts and everything is well combined. Pour this vibrant buffalo sauce over the chicken in the slow cooker, making sure it’s evenly coated. This step builds the foundation of flavor, so don’t skip heating the sauce—it helps the ingredients marry perfectly.
Step 2: Slow Cook the Chicken
Set your slow cooker to low and cook for 4 to 6 hours. The key here is tender, juicy chicken that shreds easily—no dry chicken here! I’ve found 5 hours hits the sweet spot, but if you’re short on time, 4 should still do the trick. Avoid high heat settings as they can dry the chicken out. Once it’s done, remove the chicken, shred it with two forks, and toss it back into the sauce in the slow cooker to soak up every bit of that buffalo goodness.
Step 3: Bake and Stuff Your Sweet Potatoes
While your chicken cooks, get your sweet potatoes ready. I recommend baking them in the oven or air fryer until tender—about 45 minutes at 400°F (or until you can easily pierce them with a fork). If you want a little shortcut, you can microwave them, but baking keeps that skin crispy and flavor a bit caramelized, which I love. Once baked, slice them open and heap on the warm buffalo chicken mixture.
Step 4: Add Ranch and Serve
The final flourish is a drizzle of ranch dressing over the stuffed sweet potatoes. I’ll be honest — this is where the dish really shines. If you’re making homemade ranch, you’ll taste the fresh herbs kick, but even store-bought ranch pairs beautifully with the spicy buffalo chicken. Serve immediately while everything’s warm and welcoming.
Pro Tips for Making Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe
- Balance Your Heat: I always start with the recommended hot sauce amount, then taste the shredded chicken before serving—add extra sauce or a splash of vinegar if you want a sharper tang.
- Don’t Overload the Sweet Potatoes: Leave some room inside the potato to avoid overwhelm; this helps the balance of flavors really shine through.
- Use a Fork to Fluff Chicken: When shredding, I like to fluff the chicken nicely so the sauce clings evenly to every juicy piece.
- Prep Ahead Garlic Powder Mixture: Mix your dry seasonings ahead of time in a little jar to save prep time on busy days — makes this recipe almost fail-proof.
How to Serve Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe
Garnishes
I usually top mine with a bit more fresh chopped green onion or chives—they add a nice pop of mild freshness. Sometimes I add a sprinkle of shredded cheese or a few celery sticks on the side for that classic buffalo vibe. And of course, don’t skip the ranch drizzle — it’s the cooler to the spicy sauce’s fire and makes the whole experience so satisfying.
Side Dishes
This recipe stands well on its own, but if you want to round out your meal, I love pairing it with a crunchy green salad or roasted broccoli for some extra greens. Coleslaw also makes for a refreshing, crisp contrast to the warm spicy chicken. For a heartier spread, some garlic mashed cauliflower or a light quinoa salad works beautifully too.
Creative Ways to Present
For entertaining, I like to make individual stuffed sweet potato “boats” arranged on a platter with a variety of garnishes like sliced radishes, microgreens, or even a drizzle of blue cheese dressing. It turns a simple meal into something quite special and visually stunning. Serving the buffalo chicken in mini sweet potatoes as finger foods is another fun twist for parties.
Make Ahead and Storage
Storing Leftovers
I store leftover shredded buffalo chicken separately from the sweet potatoes in airtight containers in the fridge. This keeps the chicken juicy and prevents the potatoes from becoming soggy. The chicken lasts about 3 to 4 days fresh, which gives you plenty of time to enjoy it again.
Freezing
If you want to freeze leftovers, pop the shredded chicken (without the sweet potatoes) into a freezer-safe bag or container. I’ve frozen this buffalo chicken many times, and it holds up beautifully for up to 3 months. Just thaw it overnight in the fridge before reheating.
Reheating
The best way I’ve found to reheat is in a skillet over medium-low heat with a splash of water or broth to keep it moist. Stir gently until warmed through. For the sweet potatoes, reheat in the oven to maintain their texture, or microwave for a quick fix and add fresh ranch just before serving.
FAQs
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Can I use chicken thighs instead of breasts for this recipe?
Absolutely! In fact, I often use a mix of both to get the perfect balance of lean and juicy texture. Thighs are more forgiving and stay tender, especially during slow cooking, so they’re a great choice for this recipe.
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Is this Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe Whole30 compliant?
Yes! By using ghee or coconut oil instead of butter and opting for a Whole30-compliant hot sauce like Frank’s Red Hot, this recipe can fit perfectly into your Whole30 plan. Just skip store-bought ranch or make a compliant version to keep it on track.
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Can I make this recipe spicier or milder?
Definitely. Adjust the hot pepper sauce amount to control heat, and use cayenne pepper if you want an extra kick. To tone it down, reduce the hot sauce and balance with a little honey or skip the cayenne entirely.
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How do I get perfectly baked sweet potatoes for stuffing?
Bake the sweet potatoes at 400°F for about 45 minutes or until soft when pierced with a fork. Leaving the skin on helps hold their shape, and baking them instead of microwaving gives a better texture and natural sweetness.
Final Thoughts
This Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe has honestly become one of my go-to meals when I want something that feels indulgent but is easy and satisfying. The slow cooker effortlessly creates tender, flavorful buffalo chicken that pairs beautifully with the naturally sweet and creamy potatoes. If you’ve ever struggled to find a healthy comfort food that doesn’t take all day to prepare, this recipe is your answer. I can’t wait for you to try it—you might just find it becomes a family favorite like it is for mine!
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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: Low Lactose
Description
This Slow Cooker Buffalo Chicken recipe offers a deliciously spicy and tender shredded chicken infused with buffalo sauce, perfect for stuffing into baked sweet potatoes. It’s a hearty, flavorful dish ideal for fans of classic buffalo chicken, made easy with a slow cooker for effortless preparation and enhanced flavor melding.
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
- 8 small baked sweet potatoes (about 7 oz. each uncooked)
- Ranch dressing (homemade or store-bought, optional)
Instructions
- Prepare the slow cooker: Place the chicken breasts or thighs into the slow cooker and set it to low heat to begin the cooking process.
- Make the buffalo sauce: In a small saucepan over medium-high heat, combine the hot pepper sauce, ghee, coconut aminos, garlic powder, and cayenne pepper if using. Stir the mixture until the ghee melts completely and the ingredients are well blended.
- Add sauce to chicken: Pour the prepared buffalo sauce over the chicken in the slow cooker, ensuring the chicken is coated evenly.
- Cook the chicken: Cover and cook on low for 4 to 6 hours, or until the chicken is tender and easily shredded.
- Shred the chicken: Remove the cooked chicken from the slow cooker and use two forks to shred it finely. Return the shredded chicken to the slow cooker and mix it thoroughly with the remaining sauce.
- Keeps warm until serving: Set the slow cooker to warm or keep on low heat so the buffalo chicken remains hot until you’re ready to serve.
- Prepare sweet potatoes and serve: Bake or grill the sweet potatoes until tender, then split them open and stuff with the buffalo chicken. Drizzle with additional buffalo sauce and ranch dressing if desired before serving.
Notes
- This recipe is Whole30-friendly when using ghee and a compliant hot sauce like Frank’s Red Hot.
- Adjust the cayenne pepper to control the heat level according to personal preference.
- Baked sweet potatoes complement the spiciness of the buffalo chicken well, adding natural sweetness and hearty texture.
- For a dairy-free version, avoid ranch dressing or use a dairy-free alternative.
- Great for meal prep and can be stored in the fridge for 3-4 days.
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
