There’s something so comforting about the blend of spicy and sweet flavors in this Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe. It’s a game-changer for busy weeknights when you want hassle-free, flavorful meals that still feel special and satisfying.

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 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

I’ve made this Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe more times than I can count because it ticks so many boxes — easy prep, bold flavors, and hearty nourishment all in one pot. Plus, the sweet potatoes give a natural sweetness that balances out the spicy kick perfectly.

Simplified Cooking: Toss everything in the slow cooker and forget about it—minimal hands-on time with maximum flavor.
Balanced Flavors: The spicy buffalo sauce pairs amazingly with sweet, tender sweet potatoes, creating a crave-worthy combo every time.
Whole30-Friendly Option: Using coconut aminos and ghee keeps this recipe compatible with Whole30, which is great if you’re following that lifestyle.
Family-Friendly: The shredded chicken texture is perfect for picky eaters, and you can easily adjust the heat to suit your crowd.

Ingredients & Why They Work

Each ingredient in this Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe plays a special role in creating a rich, well-rounded dish. When shopping, pick fresh sweet potatoes and quality chicken for the best results. The combo of spicy, buttery, and savory flavors is pure magic.

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: Using a mix of breast and thighs adds moistness and flavor; thighs stay tender and juicy after slow cooking.
Hot pepper sauce: Pick one you love—Frank’s Red Hot is my go-to for authentic buffalo flavor; Sriracha works if you want a bit sweeter heat.
Ghee, coconut oil, or butter: Ghee is my favorite for that rich buttery taste but keeps it Whole30-friendly; butter adds creaminess but isn’t compliant.
Coconut aminos: A tasty soy sauce alternative that adds umami depth and keeps the dish paleo-friendly.
Garlic powder: For that punch of savory warmth without overpowering the sauce.
Cayenne (optional): Amp up heat if you’re a spice fan, but I keep it low so it’s approachable for everyone.
Small baked sweet potatoes: These act as the perfect “bun” for this spicy chicken, adding natural sweetness and fiber.
Ranch dressing: Optional but highly recommended to mellow out the heat and add creaminess; homemade or store-bought works.

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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

I love mixing things up with this recipe depending on what I have on hand, and you can, too! Don’t hesitate to tweak the heat or the type of chicken to fit your preferences. This dish is forgiving and flexible, which makes it a keeper.

Variation: One time, I swapped out sweet potatoes for baked butternut squash cubes — just as tasty and a bit lighter for warmer days.
Spice Level: Add extra cayenne or hot sauce if you like it hotter, or skip entirely if you’re feeding little ones.
Dairy-Free: Use coconut oil or ghee instead of butter, and a dairy-free ranch-style sauce to keep it allergy friendly.
Protein Switch: Try thighs only for richer flavor or chicken breasts for leaner eating.

Step-by-Step: How I Make Slow Cooker Buffalo Chicken with 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: Get the Chicken Ready and Sauce Heated

Start by placing your chicken in the slow cooker. I like using a 6-quart slow cooker so everything fits nicely without overcrowding. While that’s set on low, whisk together your hot sauce, melted ghee, coconut aminos, garlic powder, and cayenne in a small saucepan over medium-high heat. This step helps the flavors meld and the ghee melt smoothly. Pour that fiery sauce over the chicken and close the lid.

Step 2: Slow Cook to Tender Perfection

Cook on low for 4 to 6 hours—this allows the chicken to become juicy and fully soak up the buffalo flavors without drying out. Your kitchen will smell amazing by this point, and you’ll be glad it’s hands-off.

Step 3: Shred and Toss

Once the chicken is tender, remove it with tongs and shred using two forks right over the slow cooker. Toss the shredded chicken back into the sauce to make sure every bite is coated in that spicy goodness. I find this part so satisfying—the chicken just falls apart perfectly.

Step 4: Bake Sweet Potatoes and Serve

While your chicken cooks, bake the sweet potatoes until soft (about 45 minutes at 400°F). Split each potato open, stuff it with buffalo chicken, and drizzle with ranch or your favorite cooling sauce. Serve immediately and enjoy those balanced spicy-sweet bites.

Top Tip

Having made this recipe countless times, a few little tricks make all the difference between a good buffalo chicken dish and an unforgettable one.

Use Mixed Chicken Cuts: Combining thighs and breasts helps keep the meat juicy while still being lean.
Don’t Skip Melting the Sauce First: Heating it helps the ghee blend smoothly into the pepper sauce, making the texture silky.
Cook Low and Slow: Resist the urge to turn the slow cooker to high — the low setting gives tender, shreddable chicken without drying it out.
Bake Sweet Potatoes in Advance: Prep them early or even the day before to speed up your final assembly and serving.

How to Serve Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe

Buffalo Chicken with Sweet Potatoes - Serving Suggestion

Garnishes

I love topping the assembled sweet potatoes with a sprinkle of chopped green onions and a little crumbled blue cheese for extra tang and crunch. A drizzle of ranch is essential for me—it balances the heat so beautifully and gives that creamy finish.

Side Dishes

Some simple sides that complement this well are crisp celery sticks and a fresh green salad. Sometimes I serve with steamed broccoli or roasted carrots to add more veggies to the plate, keeping this meal wholesome and colorful.

Creative Ways to Present

For a fun twist, I’ve presented the shredded buffalo chicken as a filling for bell pepper halves for parties. Another time, I served it over a big platter of spiralized zucchini noodles to make it a low-carb "buffalo chicken bowl" — my guests loved it!

Make Ahead and Storage

Storing Leftovers

Once the chicken has cooled, I store it in an airtight container in the fridge for up to 4 days. Keeping the sauce with the chicken preserves moisture and flavor, so leftovers are still delicious the next day.

Freezing

I’ve frozen the shredded buffalo chicken successfully by portioning it into freezer-safe bags. Just thaw overnight in the fridge, and it reheats nicely in a skillet or slow cooker with a splash of water or broth to keep it saucy.

Reheating

To bring leftovers back to life, I prefer reheating gently in a skillet over medium heat with a little extra sauce or water to keep the chicken moist. Microwave works in a pinch, but stirring halfway through really helps the heat distribute evenly.

Frequently Asked Questions:

Can I make this Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe in an Instant Pot?

Yes! You can adapt this recipe to the Instant Pot by using the sauté function to melt the sauce ingredients, then cooking the chicken on high pressure for about 15 minutes with natural release. Add the sauce after pressure cooking and shred the chicken.

Is this recipe Whole30 compliant?

Absolutely, as long as you use Whole30-approved hot sauce (like Frank’s Red Hot) and substitute ghee or coconut oil for butter, this recipe fits perfectly into a Whole30 plan. Just skip any ranch dressing that contains dairy or non-compliant ingredients.

Can I make this recipe spicier or milder?

Yes! Adjust the cayenne pepper and the amount/type of hot sauce you use. For milder flavors, reduce or omit the cayenne and use a milder hot sauce. For more heat, add extra cayenne or a dash of your favorite hot chili sauces.

What’s the best way to bake the sweet potatoes?

I usually bake them whole at 400°F for about 45 minutes to an hour until tender, but you can also microwave them to speed things up. Just pierce them with a fork and cook on high for about 5 minutes, turning halfway through.

Final Thoughts

This Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe is more than just a dish—it’s become one of my go-to meals when I want something bold and comforting without fuss. I hope you give it a try, whether you’re cooking for family or meal prepping for the week. It consistently wins over hearts and stomachs, and I’m certain it will do the same for you.