Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe

If you’re a fan of hearty, cozy meals that pack a punch of flavor without being complicated, you’re going to love this Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe. I absolutely love how this turns out every time — tender, spicy buffalo chicken nestled inside sweet, fluffy baked sweet potatoes. It’s the perfect balance of fiery and sweet, plus it’s super simple to make, especially when your slow cooker does the hard work. Whether you’re feeding a crowd or meal prepping for the week, this recipe is one of my go-tos that always impresses.

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Ingredients You’ll Need

Each ingredient in this Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe plays its part to create a perfect harmony of flavors. I always recommend using good quality chicken (a mix of breast and thighs gives great texture) and hot sauce you love, since those are the stars of the dish.

• Boneless chicken breast or thighs: Using a combination gives balance between lean and juicy — I usually do half and half.
• Hot pepper sauce: Frank’s Red Hot is a classic choice and has that right tang and heat I adore, plus it works well for Whole30 if you choose the right brand.
• Ghee, coconut oil or butter: Ghee or coconut oil keeps this Whole30-friendly, butter adds richness but isn’t Whole30-approved.
• Coconut aminos: Adds a subtle depth and slight sweetness to the sauce — a nice flavor enhancer that’s soy-free.
• Garlic powder: Just enough to give that cozy savory touch without overpowering the buffalo zing.
• Cayenne pepper (optional): For an extra kick if you like it spicier — I almost always add a pinch.
• Baked sweet potatoes: I pick smaller, uniform sized sweet potatoes so they cook evenly and are perfect for stuffing.
• Ranch dressing (optional): Homemade or store-bought — it cools down the spice beautifully and makes a great topping.

Variations

I love making this Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe my own by tweaking it depending on what I have in the kitchen or my family’s mood. Feel free to experiment—it’s very forgiving and adapts well to your taste.

• Lower Heat Version: I sometimes cut the hot sauce in half and add a little honey or maple syrup for a milder, slightly sweet twist that my kids enjoy.
• Cheesy Buffalo: Adding shredded cheese either inside or melted on top after stuffing is a game-changer — my husband swears by this version.
• Green Boost: For extra veggies, I mix in chopped celery or spinach with the shredded chicken.
• Dairy-Free Ranch: I made an easy cashew ranch dressing to keep it Whole30-compliant and still delicious.

How to Make Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe

Step 1: Get Your Chicken Ready in the Slow Cooker

Start by placing your boneless chicken breasts and thighs directly into the slow cooker. Using both gives you a nice mix of lean and tender meat. This part is almost effortless—and a lifesaver on busy days when your time is tight.

Step 2: Whip Up the Buffalo Sauce

In a small saucepan over medium-high heat, combine the hot pepper sauce, ghee (or coconut oil), coconut aminos, garlic powder, and cayenne pepper if you’re using it. Stir it until the ghee melts and everything is combined. The warmth helps all those lovely flavors marry together before they meet the chicken.

Step 3: Pour Sauce Over the Chicken and Let It Cook

Pour that flavorful sauce straight over the chicken in the slow cooker. Cover and cook on low for about 4 to 6 hours, or until the chicken is super tender and easy to shred. I’ve found that the low and slow method really lets the flavors deepen and keeps the chicken juicy.

Step 4: Shred and Toss the Chicken in Buffalo Goodness

Once cooked, remove the chicken and shred it with two forks — you’ll see how tender it is when it pulls apart effortlessly. Toss the shredded chicken back into the slow cooker to soak up all that buffalo sauce. I like to leave it on warm so it stays cozy until I’m ready to build my stuffed potatoes.

Step 5: Prepare the Sweet Potatoes and Stuff

Bake your sweet potatoes until tender — around 45-60 minutes at 400°F usually does it. I like to poke them a few times with a fork so they steam perfectly inside. Then, split them open, stuff with buffalo chicken, and drizzle more sauce on top. If you love ranch like I do, a dollop on top balances the heat beautifully.

How to Serve Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe

Garnishes

I can’t get enough of adding a creamy ranch or blue cheese drizzle on top of the stuffed sweet potatoes — it mellows out the spice and adds a cooling, tangy finish. Chopped green onions, fresh cilantro, or even a sprinkle of shredded cheese work beautifully for a little extra pizzazz and texture.

Side Dishes

To keep things balanced, I usually pair this with a crisp green salad or roasted veggies like broccoli or Brussels sprouts. Sometimes a simple cucumber salad or coleslaw adds just the right crunch and freshness to cut through the heat.

Creative Ways to Present

For game day or a casual dinner party, I love serving these stuffed sweet potatoes on a large platter with all the toppings spread out buffet-style — everyone gets to customize their creation. Or, try halving the recipe into mini sweet potatoes for adorable bite-sized appetizers that disappear fast.

Make Ahead and Storage

Storing Leftovers

Leftover buffalo chicken stores beautifully in an airtight container in the fridge for up to 4 days. I usually keep the sweet potatoes separate to avoid them getting soggy. When I’m ready for leftovers, I just reheat the chicken and prepare fresh sweet potatoes or microwave the pre-baked ones carefully.

Freezing

I’ve frozen the shredded buffalo chicken itself with great results — just portion it into freezer bags or containers. When thawed, it reheats nicely without losing that tender texture. I don’t recommend freezing baked sweet potatoes stuffed since the texture can change, but the chicken alone is freezer-friendly.

Reheating

The best way I’ve found to reheat the chicken is low and slow in a skillet over medium-low heat with a splash of water or broth to keep it moist. Microwaving works too but can dry it out if you’re not careful, so I recommend covering it loosely.

FAQs

Final Thoughts

This Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe is one of those meals I come back to time and again because it hits all the right notes — easy prep, incredible flavor, and satisfying comfort food vibes. When I first tried it, I was amazed at how well the spicy buffalo sauce and naturally sweet potatoes paired together. Give it a try and soon it’ll be your go-to too, especially on those busy days when you want something delicious without the hassle. Trust me, your family and friends will thank you!

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