There’s something incredibly satisfying about the zesty kick of buffalo sauce paired with the natural sweetness of perfectly cooked sweet potatoes. This Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe is not just a meal, it’s a cozy flavor hug — especially when you want hands-off cooking but full-on taste.

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 countless buffalo chicken recipes, but this one shines because it’s so easy and balanced with the natural sweet potatoes mellowing out the heat just right. Plus, the slow cooker does most of the work, so you can get things done or relax while it simmers away.

Hands-Off Cooking: Toss everything in the slow cooker and forget it – perfect for busy days or when you want an easy dinner.
Flavor Packed: The buffalo sauce melds beautifully with coconut aminos and ghee for a rich, deeply savory heat.
Wholesome & Hearty: Sweet potatoes add substance and sweetness, making each bite balanced and satisfying.
Customizable Heat: You can dial up or down the cayenne depending on how spicy you like your buffalo chicken.

Ingredients & Why They Work

The magic here is in pairing spicy, buttery buffalo flavors with the natural sweetness and creaminess of baked sweet potatoes. Each ingredient serves a purpose, from the tender chicken to the boost of garlic powder that holds it all together.

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

Chicken (breast or thighs): I usually use a mix—breasts for lean protein, thighs for juiciness and deeper flavor.
Hot pepper sauce: Frank’s Red Hot is my go-to because it’s classic buffalo, but Sriracha can add a fun twist. Just note the Whole30 compatibility if that matters to you.
Ghee, coconut oil, or butter: Ghee or coconut oil keeps it Whole30-friendly and adds richness; butter gives the classic taste but isn’t compliant if you’re following Whole30.
Coconut aminos: This adds a subtle umami sweetness to balance the heat without overpowering the sauce.
Garlic powder: Small but mighty, it enhances the overall flavor without adding moisture that could water down the sauce.
Cayenne pepper: Totally optional but essential if you want to turn up the heat. I add it cautiously since the hot sauce already packs a punch.
Sweet potatoes: The star sidekick here—baked just right, they provide a nourishing base that pairs perfectly with spicy shredded chicken.
Ranch dressing: Either homemade or store-bought, for drizzling on top to cool down the spicy notes and add creaminess.

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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 things I love about this Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe is how easy it is to adapt. Feel free to tweak the heat, change up the chicken cut, or swap ranch for a blue cheese drizzle if you prefer that classic buffalo combo.

Variation: I once swapped coconut oil for melted butter to make it richer for a special dinner, and it was a hit. You can also add a handful of diced celery or green onions for crunch at serving.

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: Layer Up the Chicken

First, I place the chicken breasts and thighs right into the slow cooker. If you want evenly cooked, uniform shredding, I recommend trimming excess fat before starting. There’s no need to brown the chicken ahead — the slow cooker does the work, infusing moisture and flavor all day.

Step 2: Whip Up Your Buffalo Sauce

In a small saucepan over medium-high heat, I melt the ghee (or coconut oil) and stir in the hot sauce, coconut aminos, garlic powder, and cayenne if using. You want it smooth and heated through, not boiling — just enough for everything to combine nicely.

Step 3: Slow Cook and Shred

Pour the buffalo sauce evenly over the chicken in the slow cooker. Cover and cook on low for about 4 to 6 hours. The chicken should be so tender it pulls apart easily with two forks. Don’t rush this step, as slow cooking really makes the chicken juicy and allows the flavors to seep through.

Step 4: Shred, Toss, and Finish Off

After slow cooking, remove the chicken and shred it with forks or a stand mixer if you want. Return the shredded chicken to the slow cooker and stir it into the sauce, letting it soak up all that buffalo goodness. Keep it warm until you’re ready to serve.

Step 5: Bake Sweet Potatoes

I like to bake my sweet potatoes while the chicken cooks, about 40-50 minutes at 400°F until fork-tender. You can also grill them if you want a bit of smoky flavor or prep ahead to save time.

Step 6: Assemble and Serve

Slice open your sweet potatoes, pile on the buffalo chicken, and drizzle with ranch for that creamy counterpoint to the spice. It’s simple, satisfying, and always a crowd-pleaser in my house.

Top Tip

Through making this recipe many times, I learned a few key tips that help everything turn out perfectly every time. These little details have made my buffalo chicken tender and flavorful, not bland or overly spicy.

Balance Your Heat: Start with less cayenne if you’re unsure—it's easy to add more later but hard to take heat away once it’s in.
Shred While Warm: Shredding the chicken right out of the slow cooker while it’s still warm makes it easier to pull apart cleanly and soak up more sauce.
Don’t Skip the Coconut Aminos: It just adds a subtle depth and sweetness that rounds out the buffalo sauce — trust me on this one!
Bake Sweet Potatoes Right: Pierce them before baking for steam to escape, and you’ll avoid any surprising explosions in the oven.

How to Serve Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe

Buffalo Chicken with Sweet Potatoes - Serving Suggestion

Garnishes

I usually top with a little extra chopped green onion or finely diced celery for crunch and freshness. A drizzle of ranch is a must in my book—the cool creaminess tames the heat beautifully. Sometimes I sprinkle a pinch of chopped cilantro to brighten things up.

Side Dishes

This dish stands well on its own, but I love pairing it with a crisp green salad or steamed broccoli for some added veggies. If I want to turn it into a fuller meal, a side of cauliflower rice or quinoa works beautifully to soak up any leftover sauce.

Creative Ways to Present

For parties or game day, I’ve served this buffalo chicken stuffed inside mini sweet potatoes—so cute and perfect for finger food. Another fun way is layering it in a casserole style with extra cheese and baking until bubbly, turning it into a comforting layered bake.

Make Ahead and Storage

Storing Leftovers

After dinner, I store leftover shredded buffalo chicken and baked sweet potatoes separately in airtight containers. This keeps both fresh—you want to avoid soggy sweet potatoes from sauce-soaking overnight.

Freezing

This buffalo chicken freezes very well on its own. I portion it out into freezer bags, flatten to store efficiently, and it defrosts quickly in the fridge overnight. Sweet potatoes don’t freeze as well, so I recommend baking fresh when you’re ready.

Reheating

Reheat shredded chicken gently on the stove or microwave, adding a splash of water or extra hot sauce if it’s thickened too much. Heat sweet potatoes separately in the oven or microwave until warmed through so they retain their texture.

Frequently Asked Questions:

Can I use frozen chicken for this recipe?

Yes! You can use frozen chicken breasts or thighs, but expect the cooking time to be longer — around 6 to 7 hours on low instead of 4 to 6. Just make sure your slow cooker reaches a temperature that fully cooks the chicken for safety.

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

The heat level can be adjusted easily. The hot sauce and optional cayenne add medium heat by default, but you can reduce or omit the cayenne for milder flavor or add more if you love spice. The creaminess of ranch and the sweet potatoes also help balance the heat.

Can I make this recipe Whole30-compliant?

Absolutely! Use ghee or coconut oil instead of butter, choose a Whole30-compliant hot sauce like Frank’s Red Hot original, and opt for homemade or compliant ranch dressing to keep it on plan.

What’s the best way to reheat leftovers without drying them out?

Reheat the shredded buffalo chicken slowly on the stovetop with a splash of water or sauce to keep it moist, stirring gently. For sweet potatoes, reheat separately in the oven or microwave until just warm to maintain texture and avoid sogginess.

Final Thoughts

This Slow Cooker Buffalo Chicken with Sweet Potatoes Recipe is one of those few dishes that’s both wholesome and exciting. I love how everyday ingredients come together effortlessly to create something so comforting and full of personality. Whether it’s a busy weeknight or a weekend treat, I know you’ll find yourself reaching for this recipe again and again. Give it a try, and let it become a favorite in your kitchen too—you won’t regret it!