There’s something irresistibly cozy about the spicy, tangy kick of buffalo sauce combined with the natural sweetness of a perfectly baked sweet potato. This Slow Cooker Buffalo Chicken Sweet Potatoes Recipe has become one of my go-to meals when I want that comfort-food vibe done right, without spending hours in the kitchen.

The image shows two stuffed sweet potatoes placed side by side in a round white bowl lined with brown parchment paper. Each sweet potato is halved and filled with a layer of shredded orange filling, likely cooked sweet potato mixed with spices, topped with shredded light brown meat and green cilantro leaves scattered on top. Both halves have white creamy sauce drizzled in thin lines across the filling. The bowl rests on a white marbled surface with some green leafy herbs in the background and a striped grey and white cloth 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

This recipe hits all the best notes: dinner that’s hands-off, thrilling flavor, and a hearty, wholesome meal you can actually feel good about. When I first made it, I was amazed at how the slow cooker does all the flavor-building for you — leaving tender chicken that soaks up every bit of buffalo goodness.

Effortless Prep: Toss everything in your slow cooker and walk away — no stovetop babysitting necessary.
Balanced Flavor: The spicy buffalo sauce combined with sweet potatoes creates the perfect sweet-and-savory harmony.
Whole30-Friendly Options: You can make this recipe compliant with easy ingredient swaps.
Family-Friendly: This is a crave-worthy meal that my picky eaters actually love!

Ingredients & Why They Work

Each ingredient plays a role in delivering flavor, texture, and a satisfying balance. The slow cooker lets all these components meld into something that tastes like you spent way more time on it than you did — plus, it’s easy to shop for everything you need.

Flat lay of fresh raw boneless chicken breasts and thighs, bright orange hot pepper sauce in a small white ceramic bowl, golden melted ghee in a small white bowl, dark amber coconut aminos in a small white bowl, coarse garlic powder sprinkled lightly on white ceramic plate, small heap of vibrant red cayenne powder on a white dish, eight whole small sweet potatoes with smooth skin arranged neatly, creamy ranch dressing in a small white bowl, all ingredients displayed with perfect symmetry and realistic proportions, placed 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 a 50-50 mix for juiciness and leanness, but use what you love or have on hand.
Hot Pepper Sauce: Frank’s Red Hot is classic and works perfectly here; if you want to keep it Whole30, check the label or choose Sriracha (though not Whole30-compatible).
Ghee, Coconut Oil, or Butter: I usually go for ghee to keep it dairy-free and add richness, but butter adds a nice creaminess if that fits your diet.
Coconut Aminos: These add a subtle umami depth and a bit of sweetness without overpowering the buffalo heat.
Garlic Powder: Boosts savory notes and complements the spicy sauce without fresh garlic’s sharpness.
Cayenne (Optional): For an extra kick if you like things fiery — I often toss it in, but you can always leave it out.
Small Sweet Potatoes: Their natural sweetness and soft texture are the perfect vessel and contrast to the buffalo chicken.
Ranch Dressing: Whether homemade or store-bought, ranch cools down the spice and adds creamy tang at serving time.

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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 reasons I keep coming back to this Slow Cooker Buffalo Chicken Sweet Potatoes Recipe is how easy it is to tweak to my mood or what’s in the pantry. Don’t hesitate to mix it up and make it truly your own!

Variation: I’ve swapped the buffalo sauce for a milder BBQ sauce on occasion when I wanted comfort without the heat — it works surprisingly well stuffed inside the sweet potatoes.
Dietary modifications: For dairy-free and Whole30, choose ghee or coconut oil and a compliant hot sauce; for a keto twist, skip the potato and serve over cauliflower rice.
Seasonal change: In cooler months, adding a pinch of smoked paprika to the sauce deepens the flavor beautifully.

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

A white plate on a white marbled surface holds a baked sweet potato, opened and filled with shredded chicken, drizzled with white creamy sauce and red sauce, topped with chopped green onions and fresh cilantro leaves. To the side of the sweet potato, there is a pile of roasted broccoli with charred edges. The plate is next to a blue and white striped cloth, and some green onions are scattered near the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Chicken and Slow Cooker

Start by placing your chicken breasts and/or thighs in the slow cooker — no need to cut or season them first; we’ll let the sauce bring all the flavor. This simple start keeps it foolproof and saves cleanup.

Step 2: Whip Up That Buffalo Sauce

On the stovetop, combine your hot pepper sauce, ghee (or your fat of choice), coconut aminos, garlic powder, and cayenne if you’re using it. Stir over medium heat until the ghee melts and the sauce is well combined — it smells amazing right here, a surefire sign it’s going to be delicious.

Step 3: Pour and Cook Low & Slow

Pour your freshly mixed buffalo sauce directly into the slow cooker over the chicken. Cover and set to low for about 4 to 6 hours. The chicken should be tender enough to shred with ease — no poking or extensive waiting needed.

Step 4: Shred and Toss While Warm

Once done, remove the chicken and shred it with two forks. I like to shred it right on a cutting board for ease. Return the shredded chicken to the slow cooker and stir it around with the sauce to soak up all that flavor. Keep it warm until you’re ready to serve.

Step 5: Bake and Stuff Your Sweet Potatoes

While your chicken is cooking, I recommend baking your sweet potatoes in the oven or on the grill until soft. When they’re ready, slice them open and stuff generously with the buffalo chicken. For the ultimate finish, drizzle some ranch dressing over the top for a creamy contrast.

Top Tip

From many tries, I’ve learned a few little insights that really take this recipe over the top and help you avoid any rookie mistakes.

Even Cooking: If you’re using both chicken breasts and thighs, try to keep your slow cooker’s layer even so they cook at a similar rate without drying out.
Sauce Consistency: Don’t skip warming your sauce on the stove first — it lets the flavors meld and keeps the fat smoothly incorporated rather than clumped.
Shredding Ease: Use two forks for shredding, and do it while chicken’s still warm; this keeps the meat tender and stringy, perfect for stuffing sweet potatoes.
Sweet Potato Size: Smaller sweet potatoes (around 7 oz.) bake evenly and make perfect individual portions that hold up well with the filling.

How to Serve Slow Cooker Buffalo Chicken Sweet Potatoes Recipe

buffalo chicken sweet potatoes - Serving Suggestion

Garnishes

When I serve this, I love topping it with extra ranch for cool creaminess, plus a sprinkle of chopped green onions or fresh cilantro for color and fresh flavor. Sometimes a little crumbled blue cheese sneaks in if I’m feeling fancy, but ranch is my everyday favorite.

Side Dishes

To round out the meal, I like crisp green veggies — steamed broccoli or a crisp arugula salad with lemon vinaigrette brighten the plate nicely. If you want a little crunch, roasted Brussels sprouts or even celery sticks pair great with the buffalo flavors.

Creative Ways to Present

For game day or dinner parties, I’ve carved out small sweet potato “boats” and made sliders by topping them with buffalo chicken, a dollop of ranch, and a few crunchy celery sticks right on top — it’s a fun finger food twist everyone enjoys.

Make Ahead and Storage

Storing Leftovers

I store leftover buffalo chicken and baked sweet potatoes separately in airtight containers in the fridge. The chicken keeps well for up to 4 days, and the sweet potatoes stay tender without getting soggy if kept cool and dry.

Freezing

This recipe freezes beautifully — I portion the shredded buffalo chicken in freezer bags and freeze the baked sweet potatoes separately. When thawed, the chicken reheats quickly, and sweet potatoes almost taste fresh.

Reheating

To reheat, I warm the chicken gently in a saucepan or microwave to avoid drying it out, and I pop the sweet potatoes in a 350°F oven for about 10-15 minutes to refresh their texture. Then, I reassemble and add a fresh drizzle of ranch for that just-made feel.

Frequently Asked Questions:

Can I make this recipe spicy or mild?

Absolutely! The recipe includes cayenne optional for extra heat, but you can easily adjust the amount of hot sauce or substitute it with something milder like BBQ sauce. It’s super flexible to fit your heat preference.

Is this recipe Whole30 compliant?

Yes, it can be! Use ghee or coconut oil instead of butter, and choose a Whole30-approved hot sauce like Frank’s Red Hot. Make sure to select a ranch dressing that is Whole30 compliant or make your own from Whole30 ingredients.

Can I substitute regular potatoes for sweet potatoes?

You can, but sweet potatoes add a unique natural sweetness that balances the spicy buffalo chicken really well. Regular potatoes won’t offer that same contrast but will still be tasty if that’s what you have on hand.

How do I keep the chicken juicy and not dry?

Cooking on low heat for 4 to 6 hours helps the chicken stay tender. Also, shredding the chicken while it’s warm and tossing it immediately in the sauce keeps it moist. Avoid cooking too long or at too high a temperature to prevent dryness.

Final Thoughts

I can’t recommend the Slow Cooker Buffalo Chicken Sweet Potatoes Recipe enough for busy weeknights or whenever you want to impress folks with minimal effort. The way those tender buffalo chicken flavors seep into the sweet potatoes is magic, and it always feels like a little celebration of comfort on your plate. Give it a try next time — I promise it’ll become one of your favorites, too.