Nothing beats the cozy comfort of tender chicken kissed with that tangy, spicy kick wrapped inside warm, naturally sweet potatoes. This Slow Cooker Buffalo Chicken in Sweet Potatoes Recipe is one of those meals that sneaks up on you with flavor and sticks around in your heart — and your belly.

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 in Sweet Potatoes Recipe
Top Tip
How to Serve Slow Cooker Buffalo Chicken in Sweet Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Buffalo Chicken in Sweet Potatoes Recipe

Why You'll Love This Recipe

What really sets this slow cooker recipe apart is its effortless combination of spicy heat and natural sweetness that hits just right every time. I love how the chicken turns out incredibly tender and juicy, while the sweet potatoes add a cozy balance that feels like a warm hug on a plate.

Hands-off Slow Cooker Magic: Set it and forget it—the slow cooker does all the heavy lifting, making dinner prep super easy.
Perfect Flavor Balance: The bold buffalo sauce contrasts beautifully with the mellow sweetness of the baked sweet potatoes.
Healthy and Wholesome: Using real ingredients like ghee, coconut aminos, and sweet potatoes keeps it nourishing and suitable for many diets.
Super Versatile: It’s easily customizable to your spice level and dietary needs, plus it’s great for meal prep and busy weeknights.

Ingredients & Why They Work

This recipe brings together bold and gentle flavors that complement each other perfectly. Each ingredient plays a crucial role, from tender chicken soaking up the spicy sauce to sweet potatoes that add a natural creaminess. Here’s why they matter and a few tips to grab the best quality.

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

Chicken breast and thighs: I like using half and half—breasts stay lean while thighs stay juicy and flavorful, making the dish tender without drying out.
Hot pepper sauce: Frank’s Red Hot is my go-to, especially their Whole30 version, but Sriracha can work if you don’t mind a bit more sweetness.
Ghee, coconut oil, or butter: Ghee adds a delicious nutty flavor and is Whole30-friendly; coconut oil brings a subtle tropical note; butter adds richness if you’re not keeping it Whole30.
Coconut aminos: This adds umami depth without the soy, perfect for balancing the spicy sauce and keeping it paleo-friendly.
Garlic powder: A little boost of savory flavor that works well simmered into the sauce.
Cayenne pepper (optional): If you like your buffalo chicken with extra heat, this is your friend—use sparingly at first.
Small sweet potatoes: Choose evenly sized ones for even baking, and make sure they’re firm with no bruises.
Ranch dressing: I recommend homemade or store-bought, depending on your preference—it cools down the heat and adds creaminess.

📝

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 like to tweak this recipe depending on my mood and what ingredients I have on hand. You’ll find it easy to dial up the heat or keep it mild enough for everyone at the table. Don’t hesitate to make it your signature version—it’s forgiving and flexible!

Variation: Once, I swapped out sweet potatoes for roasted butternut squash for a slightly different sweetness and texture—it was a total hit with friends!
Make it keto: Skip the sweet potatoes and serve the shredded buffalo chicken over cauliflower rice or greens for a low-carb option.
Extra creamy: Stir in a dollop of cream cheese with the sauce before adding the chicken back—super indulgent and smooth.
Slow cook time: If your slow cooker runs hot, shorten the time to avoid drying the chicken out—start checking tenderness at around 4 hours.

Step-by-Step: How I Make Slow Cooker Buffalo Chicken in 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: Get Your Slow Cooker Ready and Prep the Chicken

Start by placing your chicken breasts and thighs (I usually do a mix for the best texture) in the bottom of your slow cooker. No need to season the chicken before—you’ll be adding plenty of flavor soon with the buffalo sauce. This step is easy and sets the stage for that slow-cooked tenderness we’re after.

Step 2: Whip Up That Delicious Buffalo Sauce

In a small saucepan over medium-high heat, combine your hot pepper sauce, ghee (or coconut oil), coconut aminos, garlic powder, and cayenne pepper if you want extra heat. Stir it constantly until the ghee melts completely, and the sauce blends smoothly. This warm sauce is going to seep into every part of the chicken with amazing flavor.

Step 3: Pour, Cook, and Let the Slow Cooker Work Its Magic

Pour the buffalo sauce evenly over the chicken in your slow cooker. Cover it and cook on low for 4 to 6 hours. This slow cooking lets the chicken become ultra tender and infuses it with flavor. When it’s ready, the chicken should shred easily with two forks, which is such a satisfying moment, trust me.

Step 4: Shred the Chicken and Coat with Sauce

Remove the chicken pieces, shred them finely with two forks on a plate or cutting board, then toss the shredded chicken back into the slow cooker. Stir well so every piece is drenched in that spicy, buttery sauce. Keep the slow cooker on warm or low to hold the texture and temperature until you're ready to serve.

Step 5: Bake Your Sweet Potatoes and Serve It Up

While the chicken finishes cooking, bake your sweet potatoes in the oven at 400°F for about 45 minutes or until tender when pierced with a fork. Once ready, slit each potato open, stuff with a generous scoop of buffalo chicken, then drizzle with extra buffalo sauce and ranch dressing to cool down the fiery flavors. Serve immediately and enjoy!

Top Tip

Through trial and error, I've learned a few tips that really take this recipe from great to unforgettable. These little tweaks help you avoid common pitfalls and get consistently delicious results.

Cut Your Chicken Evenly: If using larger chicken breasts, slice them into chunks before cooking so they cook evenly and shred more easily.
Don’t Skip Letting the Sauce Warm: Heating the sauce together lets flavors meld—just don’t let it boil or it might get too thick or bitter.
Stick to Low and Slow: Cooking on low ensures tender chicken without drying—it’s patience well rewarded.
Rest the Stuffed Potatoes: Let stuffed sweet potatoes sit for a few minutes after baking—this helps the flavors settle and makes them easier to handle.

How to Serve Slow Cooker Buffalo Chicken in Sweet Potatoes Recipe

Buffalo Chicken Sweet Potatoes - Serving Suggestion

Garnishes

I love topping mine with a sprinkle of fresh chopped chives and a small drizzle of creamy ranch—these garnishes cool the heat just enough and add a vibrant pop of freshness. If you’re feeling adventurous, a little crumbled blue cheese adds a nice punch, too.

Side Dishes

Since the sweet potatoes are filling, I usually serve this with a simple green salad or steamed broccoli to keep the meal balanced. Sometimes I throw in some celery sticks on the side for extra crunch and classic buffalo vibes.

Creative Ways to Present

For special occasions, I like to hollow out larger sweet potatoes, stuff them generously, and serve them on a platter garnished with fresh herbs and a small bowl of ranch on the side. It feels festive but stays true to the comforting home-cooked vibe.

Make Ahead and Storage

Storing Leftovers

I store any leftover shredded buffalo chicken in an airtight container in the fridge and keep the sweet potatoes separately wrapped. This way, the potatoes don’t get soggy, and the chicken keeps its bright flavor. It usually lasts well for 3-4 days.

Freezing

Freezing the shredded buffalo chicken works great. Just cool it completely, then freeze in portion-sized freezer bags. I don't recommend freezing sweet potatoes stuffed already since they can get mushy, but you can bake fresh ones when you’re ready to serve.

Reheating

To reheat, I warm the chicken gently in a saucepan over low heat, adding a splash of water or extra hot sauce to loosen it if needed. Sweet potatoes reheat nicely in the oven at 350°F wrapped in foil to keep them moist.

Frequently Asked Questions:

Can I use frozen chicken for the Slow Cooker Buffalo Chicken in Sweet Potatoes Recipe?

I recommend using thawed chicken instead of frozen to ensure it cooks evenly. Frozen chicken can sometimes lead to uneven cooking or longer slow cooker times, which might dry out the meat. Just defrost overnight in the fridge before starting.

Is this recipe Whole30 compliant?

Yes! As long as you use Whole30-approved versions of hot sauce like Frank’s Red Hot original and swap butter for ghee or coconut oil, this recipe fits within Whole30 guidelines perfectly. Just skip the ranch or use a Whole30-approved ranch alternative.

Can I make this recipe spicier or milder?

Absolutely! To increase the heat, add more cayenne pepper or use a hotter hot sauce. To keep it milder, reduce or omit the cayenne and choose a hot sauce with less heat. You can always serve extra sauce on the side to control each person’s spice level.

How do I know when the chicken is done in the slow cooker?

The chicken is done when it’s tender enough to shred easily with a fork; typically this happens after 4 to 6 hours on low. The internal temperature should reach 165°F if you want to be precise, but shredding tenderness is a great practical test.

Final Thoughts

This Slow Cooker Buffalo Chicken in Sweet Potatoes Recipe has a special place in my meal rotation because it’s just so darn satisfying and easy to make. It’s perfect for feeding a crowd or keeping things simple after a busy day. I can’t recommend it enough if you want something comforting, flavorful, and healthy that feels like a little celebration every time you dig in. Grab your slow cooker, and let's make it together—you’ll be so glad you did!