There's something so cozy and satisfying about sinking your teeth into a spicy, tender chicken packed with bold flavor—and that's exactly what the Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe delivers. It’s effortless to make, pairs that classic buffalo heat with the natural sweetness of baked sweet potatoes, and is perfect for busy weeknights when you want hands-off cooking but crave big taste.

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 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

This recipe quickly became one of my favorites because it’s such a simple, fuss-free way to get that spicy buffalo chicken flavor, plus in a nutritious, whole-foods style. The sweet potatoes add a comforting balance that makes every bite feel balanced and special. And trust me, the slow cooker does most of the work—perfect for when you want an easy weekday dinner or a weekend meal prep winner.

Hands-off cooking: Toss everything in the slow cooker and let it do its magic, freeing you up for other tasks.
Balanced flavors: The spicy buffalo sauce complemented by naturally sweet potatoes satisfies your cravings without overload.
Flexible ingredients: You can use chicken breasts, thighs, or a combo, plus adapt the heat level to your liking.
Whole30-friendly option: Use coconut oil and coconut aminos to keep it clean while still bursting with flavor.

Ingredients & Why They Work

The ingredients in this Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe come together like a dream—each playing a key role to build that tangy, spicy, and rich flavor profile while making the dish hearty and wholesome. Here’s what you want to look out for as you shop and prep:

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: I like using a mix because breasts keep it lean, while thighs add extra juiciness and richness.
Hot pepper sauce: Go for a quality one like Frank’s Red Hot for that authentic buffalo kick; Whole30-compatible sauces work well here.
Ghee, coconut oil, or butter: Ghee or coconut oil keeps this Whole30-friendly, but butter brings extra richness if you’re not strict.
Coconut aminos: A great soy sauce alternative, it adds subtle umami without overpowering the buffalo flavor.
Garlic powder: This boosts savory depth—it melts into the sauce and complements the spice perfectly.
Cayenne pepper (optional): For those who want an extra spicy punch, I usually add a bit but always keep it optional.
Sweet potatoes: Small, evenly sized ones bake beautifully and their natural sweetness contrasts the heat fabulously.
Ranch dressing: Whether homemade or store-bought, ranch adds that creamy cooling effect that makes buffalo chicken sauce even better.

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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 that this Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe feels like a base you can tweak however you want. Personally, I enjoy cranking up the heat with extra cayenne, but if you're not about that spicy life, you can dial it down. You can also make it dairy-free, Whole30, or add more herbs for freshness. Have fun with it!

Variation: For a milder version, skip the cayenne and use a milder hot sauce—I’ve made it that way, and it’s still delicious but less fiery.
Seasonal twist: Try swapping sweet potatoes with butternut squash during fall—it adds a slightly different sweetness and texture.
Protein swaps: While chicken is classic, I've had friends rotate in turkey breasts with great results.
Extra greens: Stir in chopped kale or spinach at the end for a veggie boost that blends beautifully with the buffalo sauce.

Step-by-Step: How I Make Slow Cooker Buffalo Chicken with 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: Layer the Chicken in the Slow Cooker

I like to start by placing the chicken breasts and thighs evenly in the slow cooker. Mixing both types of chicken gives you the best of both worlds—breasts stay lean, while thighs add juiciness and rich texture. Don’t overlap them too much to make sure every piece cooks evenly.

Step 2: Prepare the Buffalo Sauce

While the slow cooker is ready, combine your hot pepper sauce, ghee (or coconut oil), coconut aminos, garlic powder, and cayenne pepper (if you’re using it) in a small saucepan over medium-high heat. Stir it gently until the ghee melts and everything’s well blended—watch it closely so it doesn’t burn. This step lets the flavors meld together beautifully before pouring over the chicken.

Step 3: Pour Sauce and Cook Low and Slow

Pour the warm buffalo sauce over the chicken in the slow cooker and cover. I like to set it on low for about 4 to 6 hours—this slow cooking makes the chicken super tender and juicy. If you’re short on time, you can bump it to high for 3-4 hours, but low is best for shreddability.

Step 4: Shred Chicken and Toss with Sauce

Once your chicken is falling-apart tender, remove it from the slow cooker and shred it using two forks. I usually do this right on a large plate or cutting board. Then, return the shredded chicken back into the slow cooker and toss it with the remaining sauce, so every bite is perfectly coated and flavorful.

Step 5: Bake Sweet Potatoes and Serve

While the chicken finishes, bake your sweet potatoes until tender—about 45 minutes to an hour at 400ºF, or until a fork pierces easily. When ready, split each potato open and fill with the buffalo chicken. Drizzle with extra buffalo sauce and ranch dressing if you like, then dig in!

Top Tip

After making this recipe a bunch of times, I’ve learned a few little tricks that take it from good to fantastic. These tips really helped me avoid common pitfalls and get the best flavor and texture every time.

Use a mix of chicken cuts: It keeps the chicken juicy and flavorful, especially since thighs won’t dry out as easily in the slow cooker.
Don’t skip the simmering buffalo sauce step: Heating the sauce first melts the ghee and helps marry the flavors before cooking, which really deepens the flavor.
Low and slow wins: Cooking on low heat gives you chicken so tender that shredding is effortless—rushing with high heat can dry it out.
Match your sweet potatoes: Pick small, even sweet potatoes so they bake evenly and fit well as boats for stuffing.

How to Serve Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe

Buffalo Chicken Sweet Potatoes - Serving Suggestion

Garnishes

I love keeping things simple with garnishes here. A little extra drizzle of ranch dressing adds creamy coolness, and a sprinkle of chopped fresh parsley or green onions gives a pop of color and freshness. Sometimes I toss on a few celery sticks on the side—it’s a classic buffalo pairing that works perfectly here.

Side Dishes

This meal is satisfying on its own, but if you want sides, a crisp green salad or steamed broccoli helps balance the richness. For something heartier, garlic roasted green beans or a light quinoa salad complement the flavors and keep things nutritious.

Creative Ways to Present

For casual dinner parties or game day, I’ve served the buffalo chicken and sweet potatoes as a colorful platter. I slice baked sweet potatoes into rounds, top each with shredded buffalo chicken, drizzle sauces, and sprinkle with blue cheese crumbles and chives. It’s fun, finger-friendly, and looks enticing on any table.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the shredded buffalo chicken separately from the baked sweet potatoes in airtight containers. That keeps the potatoes from getting soggy overnight. The chicken stays juicy and flavorful in the fridge for 3-4 days.

Freezing

This chicken freezes beautifully, so I often portion it out into freezer-safe bags after cooling. Just thaw overnight in the fridge and reheat gently on the stovetop or microwave. I don’t usually freeze the sweet potatoes because their texture changes, but you can re-bake fresh ones if needed.

Reheating

To reheat, I warm the shredded chicken in a skillet over low heat, adding a splash of water or extra buffalo sauce if it looks dry. Reheat sweet potatoes in the oven at 350ºF wrapped in foil to keep them soft and fluffy. This way, they still taste almost as fresh as the day you made them.

Frequently Asked Questions:

Can I use frozen chicken in the slow cooker for this recipe?

It’s best to use fresh or fully thawed chicken when making this Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe. Using frozen chicken can extend cooking times significantly and might result in uneven cooking. If you only have frozen chicken, thaw it overnight in the fridge before starting.

How spicy is this Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe?

This recipe has a moderate level of heat thanks to the hot pepper sauce, but you can adjust it based on your tolerance. Adding or skipping the optional cayenne pepper and choosing a milder hot sauce will help you control how spicy it gets. The creamy ranch topping also helps mellow the heat.

What can I use instead of ranch dressing?

If you want a dairy-free or Whole30-compliant option, I recommend using a homemade cashew cream or an avocado-based dressing to get that creamy, cooling effect without the dairy. You can also skip dressing altogether and serve with extra cooked veggies for freshness.

Can I prepare the sweet potatoes in the slow cooker?

While you can cook sweet potatoes in the slow cooker, I find baking them in the oven gives better texture—crispy on the skin and fluffier inside. Slow cooking both chicken and potatoes together sometimes leads to uneven cooking. So, I bake the sweet potatoes separately while the chicken cooks.

Final Thoughts

This Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe has become such a go-to in my kitchen because it’s hearty, packed with flavor, and ridiculously easy. I know you’ll enjoy that balance of spicy, creamy, and sweet, plus the flexibility to customize as you like. So, next time you want a fuss-free, cozy meal that feels a little special, give this recipe a try—you won’t regret it!