Description
This Slow Cooker Buffalo Chicken recipe features tender, shredded chicken cooked in a spicy buffalo sauce, served stuffed in baked sweet potatoes and drizzled with ranch dressing for a hearty and healthy meal.
Ingredients
Scale
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)
Other
- 8 small baked sweet potatoes (about 7 oz. each uncooked)
- Ranch dressing (homemade or store-bought)
Instructions
- Prepare Slow Cooker: Place the chicken in the slow cooker and set it to low heat.
- Make Buffalo Sauce: In a small saucepan over medium-high heat, combine the hot pepper sauce, ghee (or coconut oil or butter), coconut aminos, garlic powder, and cayenne pepper if using. Stir until the ghee is melted and the sauce is heated through.
- Add Sauce to Chicken: Pour the hot buffalo sauce over the chicken in the slow cooker, ensuring the chicken is well coated.
- Cook Chicken: Cook the chicken on low for 5 hours or until it is tender and easily shredded.
- Shred Chicken: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and toss it with the remaining sauce to combine.
- Keep Warm: Set the slow cooker to warm or keep it on low heat until ready to serve.
- Prepare Sweet Potatoes: Bake sweet potatoes until tender. Slice them open and stuff with the buffalo chicken.
- Serve: Drizzle stuffed sweet potatoes with additional buffalo sauce and ranch dressing as desired and serve hot.
Notes
- This recipe is Whole30-friendly if you use compliant ingredients like ghee and Frank’s Red Hot sauce.
- You can substitute coconut oil for ghee to make it dairy-free.
- Adjust cayenne amount depending on your preferred spice level.
- Baking sweet potatoes ahead of time can save preparation time before serving.
- Ranch dressing can be homemade or store-bought; use a dairy-free version for Whole30 compliance.
Nutrition
- Serving Size: 1/8 of recipe + 1 small sweet potato
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 500 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 70 mg
