Description
This Slow Cooker Buffalo Chicken Sweet Potatoes recipe combines juicy, tender buffalo chicken cooked low and slow in a crock pot with baked sweet potatoes for a nutritious, satisfying meal. Topped with a creamy blue cheese yogurt drizzle and fresh green onions, this dish is a perfect balance of spicy, tangy, and creamy flavors. Easy to prepare, healthy, and gluten-free, it’s an ideal dish for weeknights or meal prep.
Ingredients
For the Slow Cooker Buffalo Chicken:
- 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
For the Blue Cheese Yogurt Dressing (omit to make dairy free):
- 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
Instructions
- Prepare the Slow Cooker: Lightly coat a slow cooker with nonstick spray. Place the chicken breasts in the bottom of the slow cooker.
- Make the Buffalo Sauce: In a microwave-safe bowl or measuring cup, combine the hot sauce, coconut oil, kosher salt, garlic powder, and cayenne pepper. Microwave for about 45 seconds until the coconut oil is melted, then stir to blend the sauce smoothly. Alternatively, melt the ingredients together in a small saucepan on the stove.
- Cook the Chicken: Pour the buffalo sauce evenly over the chicken in the slow cooker. Cover and cook on high for 1 ½ to 2 ½ hours or on low for 4 to 5 hours until the chicken reaches an internal temperature of 165°F and is cooked through.
- Bake the Sweet Potatoes: About 30 minutes before the chicken is done, preheat the oven to 400°F. Prick the sweet potatoes all over with a fork, place them on a foil-lined baking sheet, and bake for 45 minutes to 1 hour until tender. Keep them warm in the turned-off oven after baking.
- Thicken the Sauce: Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Mix 1 tablespoon cornstarch with 1 tablespoon water to make a slurry, then stir it into the crock pot liquid. Cover and cook on high for an additional 30 minutes, stirring halfway through, to thicken the buffalo sauce.
- Combine Chicken and Sauce: Return the shredded chicken to the slow cooker and toss to coat well with the thickened sauce.
- Prepare the Blue Cheese Yogurt Dressing: In a small bowl, whisk together Greek yogurt, milk, white vinegar, ground black pepper, and crumbled blue cheese until smooth.
- Assemble and Serve: Split the warm sweet potatoes open and top each with a generous serving of buffalo chicken. Drizzle with the blue cheese yogurt dressing and garnish with chopped green onions. Serve hot and enjoy!
Notes
- To make this recipe dairy-free, omit the blue cheese yogurt dressing and use a suitable non-dairy alternative.
- If you prefer less heat, reduce the cayenne pepper or use a milder hot sauce.
- Leftover buffalo chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- You can prepare the sweet potatoes in advance and reheat them before serving.
- For thicker sauce consistency, extend the cooking time after adding the cornstarch slurry by 10–15 minutes if needed.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
