There’s something so satisfying about the spicy, tangy kick of buffalo chicken paired with the natural sweetness of tender sweet potatoes. This Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe is one of my go-to meals because it comes together effortlessly and hits that perfect balance of heat and comfort. Plus, it’s a total crowd-pleaser any night of the week!

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

This recipe combines the best of slow cooking with bold buffalo flavors and the natural sweetness of sweet potatoes. I love how it feels indulgent without being complicated—and it fits great into a clean-eating lifestyle if you swap out the sauces thoughtfully.

Hands-Off Cooking: Just set it and forget it, while your house fills with tempting buffalo aroma.
Perfectly Balanced Flavors: Tangy, spicy chicken meets mellow, sweet potatoes—such a winning combo.
Flexible and Adaptable: Use chicken breasts or thighs, make it Whole30 friendly, or add extra heat, whichever you prefer.
Everyday Ingredients: You likely have most of these in your pantry, making this an easy last-minute favorite.

Ingredients & Why They Work

I appreciate how this recipe uses familiar pantry staples and fresh sweet potatoes that you can rely on for taste and nutrition. The ingredients complement each other beautifully, creating layers of flavor while keeping things simple.

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: A mix of both gives you tender, juicy meat—thighs for richness and breasts for lean protein.
Hot Pepper Sauce: Frank’s Red Hot is my favorite for that classic buffalo flavor, but Sriracha works for a twist (just watch the Whole30 compliance).
Ghee, Coconut Oil, or Butter: Ghee adds a rich, nutty taste and keeps it dairy-free, whereas butter adds a traditional depth if dairy isn’t a concern.
Coconut Aminos: This adds a subtle umami and balances the heat without soy—especially great for Whole30.
Garlic Powder: Packs in savory flavor without overwhelming the sauce.
Cayenne (Optional): For when you want your buffalo chicken to have an extra fiery kick.
Small Baked Sweet Potatoes: Their natural sweetness and creamy texture offset the spicy chicken perfectly.
Ranch Dressing: Optional, but a dollop of ranch makes each bite irresistibly creamy and cooling.

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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 experimenting by dialing the heat up or down and sometimes swapping in dairy-free ranch to keep this recipe Whole30-compliant for friends. Feel free to tweak it to your taste or dietary needs—it’s forgiving and flexible!

Variation: I’ve made this with extra green onions and chopped celery stirred in at the end for some crunch—adds a fresh contrast to the tender chicken.
More Heat: If you want to crank up the spiciness, add extra cayenne or a splash of your favorite hot sauce after cooking.
Meal Prep Friendly: Make a double batch and freeze leftovers in portions for busy weeks.
Whole30 Swap: Use coconut oil instead of butter and skip the ranch or use a compliant alternative.

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: Prep the Chicken and Sauce

I start by placing the chicken right into my slow cooker—no need to brown it first (hello, easy cleanup!). Then, I whisk together hot sauce, ghee (or your choice of fat), coconut aminos, garlic powder, and cayenne in a small saucepan over medium-high heat until the fats are melted and everything combines into a smooth sauce. The aroma already starts to make me hungry here!

Step 2: Cook Low and Slow

Pour that buffalo sauce over the chicken, cover, and let it cook on low for about 4 to 6 hours. The chicken will become insanely tender—so tender it’ll shred effortlessly with two forks. Keep an eye on it around 4 hours if you like, but I sometimes go longer for extra fall-apart goodness.

Step 3: Shred and Toss

Once the chicken is cooked, I remove it, shred it with forks, and toss it back into the slow cooker to soak up all that spicy sauce. This step guarantees every bite is juicy and packed with flavor. Then, I keep the slow cooker on warm until ready to serve—perfect for casual timing!

Step 4: Bake Your Sweet Potatoes

While that’s happening, bake your sweet potatoes until soft – about 45-60 minutes at 400°F (200°C) depending on size. I love wrapping them in foil or pricking with a fork to speed things up. The sweet creaminess is the ideal vehicle for that spicy shredded chicken.

Step 5: Assemble and Serve

Split open the baked sweet potatoes, pile on the buffalo chicken, and drizzle with more sauce or a cooling ranch dressing if you like. It’s a satisfying blend of flavors and textures every time.

Top Tip

From cooking this recipe dozens of times, I’ve learned a few key tricks that really help take it over the top and keep things fuss-free.

Use Mixed Chicken Cuts: Combining breast and thigh meat helps balance tenderness and flavor—thighs stay juicy, and breasts keep it lean.
Don’t Skip the Shredding: Shredding and tossing the chicken back into the sauce ensures it absorbs every bit of spicy goodness.
Check Your Hot Sauce: Some brands vary in heat; taste test beforehand to adjust cayenne accordingly.
Bake the Sweet Potatoes Well: A fully cooked sweet potato balances the spicy chicken perfectly—too firm and the textures clash.

How to Serve Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe

buffalo chicken sweet potatoes - Serving Suggestion

Garnishes

I usually keep it simple with chopped fresh parsley or green onions for a pop of color and freshness. A sprinkle of crumbled blue cheese is also divine if you’re feeling a little indulgent. And, of course, a drizzle of ranch dressing is perfect for balancing the heat.

Side Dishes

Crisp celery sticks or a fresh side salad with cucumber and avocado work beautifully to cut through the richness. Sometimes I pair this meal with homemade coleslaw for an added crunch and tang.

Creative Ways to Present

For casual dinner parties, I love serving the chicken in small sweet potato halves on a platter for easy grab-and-go bites. It also looks fantastic topped with a dollop of blue cheese dip and a sprinkle of chili flakes for extra flare.

Make Ahead and Storage

Storing Leftovers

I store any leftover buffalo chicken and sweet potatoes separately in airtight containers in the fridge. The chicken will keep well for up to 4 days, and the sweet potatoes maintain their texture nicely if reheated gently.

Freezing

This recipe freezes wonderfully. I usually portion out the shredded chicken (without the potatoes) into freezer bags and thaw overnight before reheating. The sweet potatoes are best baked fresh, but you can bake and freeze them too if you’re short on time!

Reheating

Reheat the chicken gently on the stovetop or in the microwave until warm—not boiling—to keep it juicy. For the sweet potatoes, I find warming them in the oven wrapped in foil preserves their tender texture best.

Frequently Asked Questions:

Can I use frozen chicken for this recipe?

Yes! You can use frozen chicken directly in the slow cooker, but it will extend the cooking time. Make sure the chicken reaches a safe internal temperature (165°F) before shredding.

Can this recipe be made spicy milder?

Absolutely. Simply reduce or omit the cayenne and use a milder hot sauce, then adjust to taste after cooking by adding more buffalo sauce if needed.

Is this recipe Whole30 compliant?

Yes, if you use Whole30-approved hot sauce like Frank’s Red Hot, choose ghee or coconut oil instead of butter, and use coconut aminos, this recipe fits perfectly into a Whole30 plan.

Can I make this recipe without a slow cooker?

Yes! You can simmer the sauce and chicken on the stovetop or bake covered in the oven at 300°F for about 1.5 to 2 hours until the chicken is tender and shreds easily, stirring occasionally.

Final Thoughts

This Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe has become a staple in my kitchen, especially when I want a cozy meal that feels a little special but doesn't require babysitting the stove. I hope you enjoy making it just as much as I do—it’s an unbeatable combo of spicy, sweet, and creamy that’s perfect for any night. Give it a try, and you might just find your new favorite weeknight dinner!