Are you looking for a new twist on your usual chicken and sweet potato dinner? These Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes hit the spot. This dish is a fun and unique combo of flavors, but it's also a satisfying and nutritious meal that is a crowd-pleaser. The chicken breast is cooked in a spicy buffalo sauce all piled on top of a roasted sweet potato. The balance between the sweetness of the sweet potatoes and the kick from the buffalo sauce is perfect. This recipe is great for meal prep or a weeknight dinner. So, enjoy spicing up your dinner routine with this dish!

What ingredients do you need?

Chicken Breast

The chicken breast in this recipe is easily prepared in the slow cooker. However, if you don’t have a slow cooker or are short on time, you can prepare chicken breast to your preference and add the buffalo sauce and spices after. Baked chicken, rotisserie chicken, and instant pot chicken are all great options.

Buffalo Sauce

Buffalo sauce is what gives this dish a unique flavor and kick! You can use any brand of buffalo sauce you prefer, but be aware of the spice level in the buffalo sauce since you will use a good amount. My favorite brand of buffalo sauce is Primal Kitchen. It is dairy-free, and one version has cashew butter to give the sauce a creamy component.

Sweet Potatoes

Sweet potatoes are the vehicle for all the other components of this recipe. I love sweet potatoes in any form-–however, baked sweet potatoes are a treat and easy to prep. Sweet potatoes are rich in vitamins, minerals, and antioxidants. They are a good source of dietary fiber, which helps to promote healthy digestion. Sweet potatoes are also a good source of vitamin A, which is important for maintaining healthy vision, skin, and a healthy immune system. They are also a good source of complex carbohydrates, which provide the body with a slow release of energy.

Spices

Garlic powder, salt, and black pepper are all you need for this recipe. The buffalo sauce already packs a ton of flavor, so the simpler the better.

Avocado & Cilantro

Avocado and cilantro are perfect for topping these sweet potatoes. The richness and creaminess of the avocado helps to balance the heat from the buffalo sauce. The cilantro adds a bright, fresh texture.

What equipment do you need?

For this recipe, you’ll need:

A slow cooker (crockpot)
Baking sheet
Parchment paper
Forks for shredding the chicken
Large spoon for mixing the chicken
Measuring cups and spoons
A knife for cutting the potatoes, avocado, and cilantro

How is it done?

In a large slow cooker, add 1 cup of buffalo sauce, garlic powder, salt, black pepper, and the chicken breasts. Let the chicken cook on high for 4 hours. Alternatively, you can skip this step and choose to use oven-baked chicken, grilled chicken, rotisserie chicken, or instant pot chicken. If you use a method other than the slow cooker, simply shred the chicken and add the buffalo sauce and spices after.

While the chicken is cooking and you are about an hour away from serving time, begin baking the sweet potatoes. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Wash and dry the sweet potatoes. Poke the sweet potatoes several times with a fork on all sides. Place the sweet potatoes on the lined baking sheet in the oven. Depending on the size of the sweet potatoes, bake for 45 minutes to an hour or until the potatoes are very soft and easily pierced through with a fork or knife.

Once the chicken has reached 165 degrees and is completely cooked through, shred the chicken breasts finely with two forks. At this point, you can also choose to add additional buffalo sauce to the mixture depending on how much sauce was absorbed by the chicken.

To serve, slice a sweet potato down the center and push the two ends in towards the center to open the potato. Add ¼ of the buffalo chicken mixture to the center. Top with ¼ of the avocado and sprinkle with chopped cilantro. Drizzle with more buffalo sauce if you choose.

Anything else to consider?

This recipe reheats extremely well and is an awesome meal prep option. You can also choose to top the sweet potatoes with shredded cheese, sour cream, etc.

Is it GF/DF?

Yes, this recipe can easily be made gluten and dairy-free! As always, ensure that each individual ingredient you use suits your dietary needs.

If you make this these buffalo chicken sweet potatoes, please let us know how they turn out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!

Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes

These slow cooker buffalo chicken stuffed sweet potatoes are a great twist on the classic baked sweet potato. Top with avocado and cilantro for a fresh finish!

5 from 12 votes

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Prep Time 10

Cook Time 1

Course Main Course

Servings servings

Calories 372 kcal

Ingredients

4 medium sweet potatoes
1.5 lbs boneless skinless chicken breasts (about 3 medium breasts, 340g)
3/4 cup buffalo sauce
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
1 large avocado, diced
1/4 cup chopped cilantro

Instructions

In a large slow cooker, add the buffalo sauce, garlic powder, salt, pepper, and the chicken breasts.
Let the chicken cook on high for 3-4 hours. The chicken is done when it reaches 165 degrees and shreds easily with a fork.
While the chicken is cooking and you are about an hour away from serving time, begin baking the sweet potatoes. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Wash and dry the sweet potatoes. Poke the sweet potatoes several times with a fork on all sides. Place the sweet potatoes on the lined baking sheet in the oven. Depending on the size of the sweet potatoes, bake for 45 minutes to an hour or until the potatoes are very soft and easily pierced through with a fork or knife.
Once the chicken has reached 165 degrees and is completely cooked through, shred the chicken breasts finely with two forks. At this point, you can also choose to add additional buffalo sauce to the mixture depending on how much sauce was absorbed by the chicken.
To serve, slice a sweet potato down the center and push the two ends in towards the center to open the potato. Add ¼ of the buffalo chicken mixture to the center. Top with ¼ of the avocado and sprinkle with chopped cilantro. Drizzle with more buffalo sauce if you choose.

Notes

We often provide tips and suggestions for how a recipe can be created to be dairy-free, gluten-free, vegetarian, or vegan. It is your responsibility to select and use products as well as work in an environment that will meet those criteria. We are not responsible for any reaction or adverse event that may result from making our recipes.

Nutrition Facts

Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes

Serving Size

1 stuffed sweet potato

Amount per Serving

Calories

372

% Daily Value*

Fat

14.5

Saturated Fat

1.6

Polyunsaturated Fat

0.7

Monounsaturated Fat

5.2

Cholesterol

82.5

Sodium

1408

Potassium

949

Carbohydrates

26.6

Fiber

6.6

Sugar

7.3

Protein

* Percent Daily Values are based on a 2000 calorie diet.

The recipe can be found on My Fitness Pal by searching "BWB Buffalo Chicken Sweet Potatoes"

The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.