There’s something so satisfying about the combo of spicy buffalo chicken tucked into a cozy sweet potato. Sharing this Slow Cooker Buffalo Chicken Sweet Potatoes Recipe with you because it’s the perfect balance of bold flavor and comforting ease — plus, the slow cooker does all the work!

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

Why You'll Love This Recipe

I’ve made this recipe countless times and it never disappoints — the flavor is always spot on, and it’s so easy to throw together before heading out for the day. You’re left with a meal that’s filling, spicy, and satisfying without any fuss.

Set & Forget: Just prep in the morning and come home to delicious, tender buffalo chicken.
Flavor-packed: The slow cooker lets all those bold buffalo spices meld perfectly with juicy chicken.
Nutritious & Whole30-friendly: You get a hearty meal without any added junk — especially if you choose Whole30-approved sauces.
Comfort food upgraded: Sweet potatoes add natural sweetness and fiber, balancing the heat beautifully.

Ingredients & Why They Work

The magic of this Slow Cooker Buffalo Chicken Sweet Potatoes Recipe lies in simple ingredients that pack a punch together. Each element brings its own touch — heat, richness, and a bit of tang — making this a meal you’ll want to savor again and again.

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: Using a mix of both gives you tender, juicy meat with great texture for shredding.
Hot pepper sauce: I recommend Whole30-compatible Frank’s Red Hot if you want to keep it clean, but Sriracha works if you like it a little sweeter.
Ghee, coconut oil, or butter: Ghee adds a nice richness without dairy if you’re looking for dairy-free options.
Coconut aminos: This gives a slight umami sweetness that rounds out the heat.
Garlic powder: Garlic deepens the flavor without overpowering the buffalo sauce.
Cayenne (optional): For those who want an extra kick, but it’s totally fine to leave it out!
Small baked sweet potatoes: These are your natural buns — just the right size, tender and slightly sweet to mellow the spice.
Ranch dressing: Whether homemade or store-bought, ranch adds that cool, creamy contrast that ties the whole meal together.

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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

One of the best parts about this recipe is how flexible it is. I love swapping parts out depending on what I have on hand or my mood. Feel free to make it spicier, add some fresh herbs, or even make a dairy-free version by skipping the ranch or using a cashew-based dressing.

Variation: I sometimes add a splash of apple cider vinegar to the sauce for an extra tangy punch — it brightens the buffalo flavor nicely.
Whole30/Dairy-Free: Swap butter for ghee or coconut oil and use a compliant ranch or leave it off to keep it clean.
Mild Version: Reduce the hot sauce and omit cayenne if you prefer gentler heat.
Extra Veggies: Throw in chopped celery or carrots when serving to add freshness and crunch.

Step-by-Step: How I Make Slow Cooker Buffalo Chicken 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: Set up the chicken base

Start by placing your chicken breasts and thighs in the slow cooker. I like to use one pound of each for a great balance of lean and juicy. This combo ensures your shredded chicken won’t dry out and will soak up that buffalo sauce beautifully.

Step 2: Whip up the buffalo sauce

In a small saucepan over medium-high heat, melt your ghee (or butter/coconut oil), then stir in hot pepper sauce, coconut aminos, garlic powder, and cayenne if you want that extra heat. Let it warm through until everything’s nicely combined — this step really helps the flavors marry well before slow cooking.

Step 3: Combine and simmer low and slow

Pour the buffalo sauce over the chicken in the slow cooker. Cover and cook on low for 4 to 6 hours, depending on your slow cooker’s heat setting. You’ll know it’s done when the chicken is tender enough to shred easily with forks.

Step 4: Shred and mix

Remove the chicken to a cutting board and use two forks to shred it finely. Then toss the shredded chicken back into the slow cooker and stir it into the sauce so every bite is bursting with flavor. Keep it on warm or low until you’re ready to serve.

Step 5: Prepare your sweet potatoes

While the chicken’s cooking, bake your sweet potatoes at 400°F (200°C) for about 45 minutes to an hour until soft and tender. If you're short on time, microwaving works too — just poke a few holes and cook for 7–9 minutes, flipping halfway.

Step 6: Assemble and enjoy!

Slice your baked sweet potatoes down the middle and stuff them generously with the buffalo chicken mixture. Drizzle with ranch dressing for the coolest, creamiest finish that balances the heat perfectly. Eat immediately and savor every spicy, sweet bite!

Top Tip

I’ve learned a few tricks making this Slow Cooker Buffalo Chicken Sweet Potatoes Recipe that help consistently nail the tender, flavorful results you’re aiming for.

Use both breasts and thighs: The thighs keep things juicy while the breasts shred easily — best of both worlds.
Heat sauce before slow cooking: Warming the buffalo sauce first helps the fats melt and the flavors meld beautifully in the slow cooker.
Don't skip resting time: Let shredded chicken sit in warm slow cooker for a bit before serving so it soaks up sauce fully.
Avoid overcooking: Keep an eye on the chicken after 4 hours—overcooked chicken can dry out even in sauce.

How to Serve Slow Cooker Buffalo Chicken Sweet Potatoes Recipe

Buffalo Chicken Sweet Potatoes - Serving Suggestion

Garnishes

For me, ranch dressing is a must — it cuts through the heat and adds that creamy tang I love. Sometimes I sprinkle chopped green onions or crumbled blue cheese for extra flavor layers. Fresh celery sticks on the side or a dollop of Greek yogurt also work great for cooling the palate.

Side Dishes

I like serving this with something crisp and fresh, like a simple green salad or steamed broccoli. Roasted cauliflower or even a light coleslaw makes a nice crunchy contrast to all that soft, spicy chicken and sweet potato.

Creative Ways to Present

For a party or game-day spread, I sometimes hollow out the sweet potatoes completely, mix the spiced shredded chicken inside, then bake it again topped with cheese for gooey, bubbly goodness. Serving in small sweet potato “boats” on a platter is always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Leftover buffalo chicken and sweet potatoes store wonderfully in the fridge for 3 to 4 days. I keep the shredded chicken separate from the baked potatoes to prevent sogginess and gently reheat them together just before serving.

Freezing

You can freeze the shredded buffalo chicken in airtight containers for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stove or microwave. I don’t recommend freezing the baked sweet potatoes as they can get watery when defrosted.

Reheating

Reheat shredded chicken slowly in a pan with a splash of water or chicken broth to keep it moist. Warm the sweet potato separately in the oven or microwave, then assemble. This keeps flavors fresh and textures just right.

Frequently Asked Questions:

Can I use frozen chicken for this recipe?

Yes! You can place frozen chicken directly in the slow cooker, but I recommend adding an extra hour to the cooking time to ensure it cooks through completely. Always check that the chicken reaches an internal temperature of 165°F (74°C).

Is this recipe spicy?

The heat level really depends on your choice of hot sauce and whether you include cayenne pepper. If you prefer milder flavors, use less hot sauce and omit the cayenne. For more heat, go ahead and add cayenne or choose a spicier sauce like Sriracha.

Can I make this recipe Whole30 compliant?

Yes, to keep this recipe Whole30 compliant, use a Whole30-approved hot sauce like Frank’s Red Hot (without sugar) and substitute ghee or coconut oil for butter. Also, opt for a Whole30-approved ranch or skip the ranch altogether.

What can I use instead of sweet potatoes?

If sweet potatoes aren’t your thing, you could serve the buffalo chicken over roasted cauliflower rice, spiralized zucchini noodles, or in lettuce wraps for a lighter option. Just pick what works best for your taste and dietary needs.

Final Thoughts

This Slow Cooker Buffalo Chicken Sweet Potatoes Recipe has become one of my go-to meals because it’s easy, flavorful, and hits that perfect mix of spicy and sweet every single time. I hope you enjoy making it as much as I do — it’s like a little warm hug on your plate after a busy day. Give it a try and let it become a quick weeknight favorite for you too!