Name: Slow Cooker Buffalo Chicken Sweet Potatoes Recipe
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 4 h 40 min
Cuisine: American
Ingredients: 1 ½ pounds boneless skinless chicken breasts (about 3 pieces); ¾ cup hot sauce such as Frank’s; 2 tablespoons coconut oil; 1 teaspoon kosher salt; 1 teaspoon garlic powder; ½ teaspoon ground cayenne; 4 sweet potatoes; 1 tablespoon cornstarch mixed with 1 tablespoon water to create a slurry; Chopped green onions for serving; ½ cup nonfat plain Greek yogurt; 2 tablespoons milk; ½ teaspoon white vinegar; ¼ teaspoon ground black pepper; ⅓ cup crumbled blue cheese plus additional for serving

Jump to Recipe· 3.9 from 15 reviews

If you’re craving a dish that perfectly balances spicy, savory, and slightly sweet flavors, the Slow Cooker Buffalo Chicken Sweet Potatoes Recipe is going to become your new favorite go-to meal. Imagine juicy, tender buffalo chicken cooked low and slow, nestled on a bed of warm, fluffy sweet potatoes, and finished with a tangy, creamy yogurt drizzle that cuts through the heat just right. This recipe not only delivers incredible flavor but is also wonderfully simple to prepare, making it the ideal comforting dinner for any night of the week.

Ingredients You’ll Need

Inside a black slow cooker, there is one layer of shredded chicken mixed with an orange sauce, making the texture look soft and creamy. Small green chopped herbs are scattered evenly across the chicken, adding bits of color contrast. A wooden spoon rests inside, with the spoon’s bowl slightly buried in the chicken, showing the mix's thickness and smoothness. The slow cooker is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Slow Cooker Buffalo Chicken Sweet Potatoes Recipe relies on a straightforward list of ingredients that you probably already keep in your kitchen. Each element plays a crucial role, from the spicy hot sauce that brings the heat to the sweet potatoes that offer a natural sweetness and vibrant color. The coconut oil adds richness, while the blue cheese yogurt drizzle perfectly balances the bold flavors with creamy coolness.

1 ½ pounds boneless skinless chicken breasts: Use fresh chicken breasts for tender, juicy meat that absorbs the buffalo sauce beautifully.
¾ cup hot sauce (such as Frank’s): This gives the classic tangy buffalo flavor without overpowering the dish.
2 tablespoons coconut oil: Adds a slight richness and helps mellow the heat while keeping the chicken moist.
1 teaspoon kosher salt: Enhances all the flavors and balances the spice.
1 teaspoon garlic powder: Brings in a subtle layer of savory depth.
½ teaspoon ground cayenne: For that extra kick that true buffalo fans love.
4 sweet potatoes: Their natural sweetness pairs perfectly with the spicy buffalo chicken.
1 tablespoon cornstarch mixed with 1 tablespoon water: Creates a slurry to thicken the sauce, making it cling beautifully to the shredded chicken.
Chopped green onions: Adds freshness and a pop of color when you serve.
½ cup nonfat plain Greek yogurt: The base for the creamy blue cheese dressing, balancing heat and spice.
2 tablespoons milk: Lightens the yogurt dressing for smooth drizzling.
½ teaspoon white vinegar: Adds a subtle tang to brighten the dressing.
¼ teaspoon ground black pepper: Provides a gentle spice that enhances the dressing’s flavor.
⅓ cup crumbled blue cheese plus extra for serving: The star of the drizzle, adding bold, creamy flavor to finish the dish.

How to Make Slow Cooker Buffalo Chicken Sweet Potatoes Recipe

Step 1: Prepare and Cook the Buffalo Chicken

Start by lightly coating your slow cooker with nonstick spray to ensure nothing sticks during cooking. Place the chicken breasts in the slow cooker’s base, then prepare the buffalo sauce. Melt the coconut oil and combine it with the hot sauce, salt, garlic powder, and cayenne. Pour this vibrant mixture over the chicken, ensuring each piece is fully coated. Cover and cook on high for 1 ½ to 2 ½ hours or low for 4 to 5 hours until the chicken is cooked through and tender enough to shred.

Step 2: Bake the Sweet Potatoes

While the chicken simmers, preheat your oven to 400 degrees F. Using a fork, prick each sweet potato several times to allow steam to escape. Place them on a foil-lined baking sheet and bake for 45 minutes to 1 hour until fork-tender. Keeping the potatoes warm in the turned-off oven is a smart trick to serve everything piping hot at the same time.

Step 3: Thicken the Buffalo Sauce

Once the chicken is shredded, mix the cornstarch and water to create a slurry. Stir this into the slow cooker liquid and cook on high for an additional 30 minutes, stirring halfway through. This step thickens the buffalo sauce, giving it a luscious, sticky consistency that clings perfectly to the shredded chicken.

Step 4: Prepare the Blue Cheese Yogurt Dressing

In a small bowl, whisk together the Greek yogurt, milk, white vinegar, black pepper, and crumbled blue cheese until smooth. This creamy drizzle is essential to balance out the spice of the buffalo chicken and adds a tangy, cool finish.

Step 5: Assemble and Serve

Slice open each baked sweet potato and generously pile on the sticky buffalo chicken. Drizzle with your homemade blue cheese yogurt dressing and sprinkle with fresh chopped green onions and extra blue cheese crumbles. Now you have an irresistible, hearty meal that’s ready to satisfy every craving.

How to Serve Slow Cooker Buffalo Chicken Sweet Potatoes Recipe

Two baked sweet potatoes with wrinkled orange-brown skins sit on a white rectangular plate on a white marbled surface. Each sweet potato is opened on top, filled with shredded chicken coated in a bright orange sauce. A dollop of white creamy sauce covers part of the chicken, sprinkled with small green chopped scallions. A few scattered scallions are also on the plate near the potatoes. In the background, a white bowl filled with more white sauce has a spoon inside, and a piece of celery stalk rests nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Brighten this dish with vibrant chopped green onions for a fresh, oniony crunch. Additional blue cheese crumbles add a punchy creamy bite that pairs perfectly with the spicy buffalo sauce. If you like, a sprinkle of freshly ground black pepper or a few celery sticks on the side elevate the classic buffalo flavor experience.

Side Dishes

This Slow Cooker Buffalo Chicken Sweet Potatoes Recipe pairs beautifully with simple sides that complement bold flavors. Consider a crisp green salad with a light vinaigrette to balance the richness or roasted vegetables for added texture. For a more indulgent spread, creamy coleslaw or crispy sweet potato fries work incredibly well alongside.

Creative Ways to Present

Want to impress guests or just switch things up? Serve the shredded buffalo chicken as a loaded sweet potato bar, allowing everyone to top their own potato with the blue cheese drizzle, green onions, and even some extra hot sauce. You could also scoop the chicken onto a hearty grain like quinoa or brown rice for a twist on the classic or stuff it inside lettuce wraps for a low-carb option.

Make Ahead and Storage

Storing Leftovers

Any leftovers from this Slow Cooker Buffalo Chicken Sweet Potatoes Recipe keep well in an airtight container in the refrigerator for up to 4 days. Store the chicken and sweet potatoes separately to maintain the best texture.

Freezing

You can freeze the cooked buffalo chicken (without the sweet potato) in a sealed freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best results. Sweet potatoes don’t freeze as well, so it’s best to bake fresh when serving again.

Reheating

Reheat the buffalo chicken gently in the microwave or on the stovetop with a splash of water to keep it moist. Warm the sweet potatoes in the oven at 350 degrees F for about 10 minutes or until heated through. Then reassemble with fresh dollops of blue cheese yogurt drizzle for that authentic, fresh taste.

FAQs

Can I make this Slow Cooker Buffalo Chicken Sweet Potatoes Recipe dairy-free?

Absolutely! Simply omit the blue cheese yogurt dressing or substitute with a dairy-free yogurt mixed with a splash of lemon juice and nutritional yeast for a tangy finish that still complements the buffalo flavors well.

What kind of hot sauce works best for this recipe?

Classic buffalo flavor comes from sauces like Frank’s RedHot, but you can use any hot sauce you enjoy. Just keep in mind that some are spicier or milder, so adjust the amount to match your heat preference.

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work wonderfully and tend to stay extra juicy and flavorful. Just keep an eye on the cooking time since thighs can cook a bit faster or slower depending on size.

Is it necessary to bake the sweet potatoes, or can I use microwaved ones?

Baking sweet potatoes brings out more sweetness and a creamier texture, but if you’re short on time, microwaving them until soft works as a convenient shortcut without compromising too much on flavor.

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

This recipe strikes a nice balance with moderate heat from the cayenne and hot sauce, but the sweetness of the potatoes and the cool blue cheese yogurt drizzle tame the spice nicely. You can always adjust the cayenne or hot sauce levels to suit your tolerance.

Final Thoughts

This Slow Cooker Buffalo Chicken Sweet Potatoes Recipe is a must-try for anyone who loves bold flavors wrapped in comforting, healthy ingredients. It’s easy to prepare, packed with delicious layers, and perfect for meal prepping or feeding a hungry family. Next time you want something cozy yet exciting, give this recipe a whirl—you’ll be so glad you did!