Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe

If you’re craving a meal that’s both comforting and packs a spicy punch, you’re going to love this Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe. It’s hands-down one of my favorite go-to recipes when I want something easy, packed with flavor, and ridiculously satisfying. Just imagine tender, slow-cooked buffalo chicken nestled inside sweet, fluffy potatoes—pure deliciousness with barely any effort.

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Ingredients You’ll Need

The beauty of this Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe is how simple and focused the ingredients are. Each one plays a key role in creating those bold, comforting flavors you’ll want to eat again and again. Here are the essentials:

• Red hot sauce: I prefer Frank’s Red Hot for that classic tangy buffalo flavor—it’s the star of the show here.
• Butter: Adds richness and keeps the chicken moist while it cooks slowly.
• Boneless skinless chicken breasts or thighs: Thighs are juicier, but breasts work great too—choose what you prefer.
• Whole sweet potatoes: Go for small ones so they cook evenly and fit nicely in the slow cooker.
• Plain Greek yogurt: Adds creaminess and balances out the heat with a cool touch.
• Lime juice: A little zing that brightens up the whole dish.
• Sea salt: To enhance all the natural flavors.
• Chopped chives or green onion: For a fresh, mild oniony finish that’s just delicious.

Variations

I’m a big fan of making recipes my own, and this one is super flexible. Over time, I like tweaking it for different flavor profiles or dietary needs. Feel free to play around and make this recipe your own!

• Variation: Swap chicken thighs for breasts if you prefer leaner meat; I find thighs stay more tender and juicy.
• Variation: For a dairy-free twist, skip the Greek yogurt and use a dollop of coconut cream instead—it’s surprisingly good!
• Variation: Add shredded cheese on top before serving for an extra cheesy kick my family loves.
• Variation: Toss in some chopped celery or carrots for added crunch and nutrients if you want a heartier meal.

How to Make Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe

Step 1: Prep Your Chicken and Sauce

Start by placing your chicken breasts or thighs right into the 6-quart slow cooker. Drizzle ¼ cup of your favorite hot sauce over the chicken and toss gently until it’s evenly coated. Then, dot the chicken with 1 tablespoon of butter—this little trick keeps the meat juicy and adds richness. Trust me, butter makes a big difference in slow cooker dishes!

Step 2: Prepare the Sweet Potatoes

While the chicken marinates in the sauce, rub the skin of each sweet potato with about 1 teaspoon of melted butter. This helps lock in flavor during the slow cooking process and keeps the skins nice and tender. Arrange the potatoes evenly on top of the chicken in the slow cooker. Don’t worry about poking holes or pre-cooking—this slow cooker magic will make them perfectly soft.

Step 3: Slow Cook to Perfection

Cover your slow cooker and set it to high for 4 hours or low for 6 hours. I recommend the low setting if you want a hands-off dinner you can leave while you run errands or work. The chicken should reach an internal temperature of 165°F and the sweet potatoes will be tender when poked with a fork. This is the moment all those flavors meld beautifully!

Step 4: Assemble the Stuffed Sweet Potatoes

Once everything’s cooked, remove the sweet potatoes carefully and slice them open lengthwise. Shred the buffalo chicken with two forks right in the slow cooker, mixing in the remaining hot sauce if you want it spicier. Spoon the chicken generously into the sweet potato boats, then top with a dollop of Greek yogurt, a squeeze of lime juice, a sprinkle of sea salt, and finish with chopped chives or green onions for that fresh, vibrant touch.

How to Serve Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe

Garnishes

I love topping the finished potatoes with a generous scoop of Greek yogurt—it cools down the heat and adds a luscious creaminess. Then, sprinkle chopped chives or green onion on top for a fresh, mild bite and a splash of color. Sometimes, I add a little crumbled blue cheese if I’m feeling fancy—it’s an indulgence my family absolutely adores.

Side Dishes

This dish is satisfying on its own, but for a well-rounded meal, I love pairing it with a crisp green salad or some steamed green beans. If you want a classic touch, crunchy celery sticks with ranch or blue cheese dressing serve as an awesome side that complements the buffalo flavor perfectly.

Creative Ways to Present

For a fun dinner party, I like to serve these stuffed potatoes on a large platter with lots of colorful garnishes on the side—extra yogurt, lime wedges, chopped herbs, and even some crunchy tortilla strips. It turns a simple meal into something playful and festive that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. I usually keep the chicken and sweet potatoes separate to preserve the textures better, then reassemble when reheating. This way, the sweet potatoes avoid getting too mushy overnight.

Freezing

This recipe freezes very well! After cooking, I shred the chicken and freeze it in portion-sized containers or freezer bags. I freeze the sweet potatoes separately, wrapped tightly in foil or plastic. When you’re ready to eat, thaw overnight in the fridge and warm gently on the stovetop or microwave.

Reheating

To reheat leftovers, I find warming the shredded buffalo chicken on the stovetop with a splash of water or extra hot sauce keeps it moist and flavorful. Sweet potatoes warm up great in the microwave or oven—just sprinkle a little water and cover to keep them from drying out.

FAQs

Final Thoughts

This Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe is truly one of those meals that feels like a hug in food form. It’s easy enough for busy weeknights but impressive enough for casual gatherings. I love how the spicy, savory chicken perfectly complements the mellow sweetness of the potatoes—it’s a combo my whole family goes crazy for. Give it a try, and I promise this will become one of your favorite “set it and forget it” recipes too!

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