If you are craving a meal that combines bold flavors with comforting wholesomeness, this Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe is about to become your new favorite. Imagine tender slow-cooked chicken soaked in tangy buffalo sauce nestled inside naturally sweet and fluffy roasted sweet potatoes, all brought together with a creamy, zesty yogurt drizzle and a sprinkle of fresh chives. It’s a perfect harmony of spice, sweetness, and creaminess that’s incredibly easy to prepare but delivers deep, soulful satisfaction with every bite.
Ingredients You’ll Need
This recipe’s charm lies in its simplicity, with a handful of ingredients that pack punchy flavor and heartiness into each bite. Each component plays a vital role, from the spicy buffalo sauce to the naturally sweet tubers, creating a balanced dish that’s as nutritious as it is delicious.
- ½ cup red hot sauce: Choose a flavorful option like Frank’s Red Hot to bring the signature buffalo heat and tang.
- 1⅓ tablespoon butter: Adds richness to the chicken and helps meld spices for succulent bites.
- 2 pounds boneless skinless chicken breasts or thighs: Tender protein that absorbs the buffalo sauce beautifully during slow cooking.
- ¼ teaspoon sea salt: Enhances all the natural flavors without overpowering.
- 4 small whole scrubbed sweet potatoes: The perfect natural vessel—sweet, soft, and hearty.
- ¼ cup plain Greek yogurt: Offers creaminess and a cooling touch to balance the spice.
- 1 tablespoon lime juice: Adds a bright, fresh acidity that lifts the creamy sauce.
- 1 tablespoon chopped chives or green onion: For a subtle oniony crunch and a pop of color.
- 1 teaspoon melted butter (for rubbing sweet potatoes): Helps develop a nice texture and adds a buttery note when the potatoes cook.
How to Make Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe
Step 1: Prepare the Buffalo Chicken Base
Start by placing the chicken breasts or thighs in the slow cooker. Pour over ¼ cup of the hot sauce and toss it gently to coat every piece with bold buffalo flavor. Dot the chicken with 1 tablespoon of butter to add richness, and sprinkle with sea salt to bring out the savory notes. This mix is the heart of the dish and sets the stage for melt-in-your-mouth chicken that carries vibrant heat.
Step 2: Butter the Sweet Potatoes
While the chicken marinates, rub each whole, scrubbed sweet potato with 1 teaspoon of melted butter. This simple step enhances the skin’s texture when slow-cooked and imparts a subtle buttery layer that complements the natural sweetness of the potatoes.
Step 3: Layer the Sweet Potatoes
Arrange the butter-rubbed sweet potatoes on top of the buffalo-coated chicken in the slow cooker. Nestle them in securely; this arrangement allows the potatoes to absorb some of the wonderful buffalo aromas as they bake gently, becoming creamy and soft inside.
Step 4: Slow Cook to Perfection
Put the lid on the slow cooker and cook on high for about 4 hours, or low for 6 hours, until the chicken reaches an internal temperature of 165°F and the sweet potatoes feel tender when pierced with a fork. This slow cooking melds flavors and creates a delightful textural contrast between the spicy chicken and the soft sweet potatoes.
Step 5: Whip Up the Creamy Buffalo Sauce
In a small bowl, mix the remaining ¼ cup of hot sauce with Greek yogurt and lime juice to create a cooling and tangy buffalo sauce. This creamy drizzle balances the heat and adds a luscious touch that ties the whole dish together beautifully.
Step 6: Assemble and Garnish
Plate a cooked sweet potato and top it generously with the slow-cooked buffalo chicken. Drizzle with the creamy buffalo sauce, then finish with chopped chives or green onions for freshness, a pop of color, and that little extra zing of flavor.
How to Serve Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe
Garnishes
To elevate your serving, consider tossing on extra chopped chives or green onions for crunch and a burst of color. Thinly sliced celery or a sprinkle of crumbled blue cheese can also add texture and complement the buffalo flavors beautifully.
Side Dishes
This recipe is hearty on its own but pairs wonderfully with a crisp green salad, steamed broccoli, or a light coleslaw. These fresh sides help balance the warmth and spice, providing a refreshing contrast that round outs the meal perfectly.
Creative Ways to Present
For a fun twist, scoop the buffalo chicken filling out of the slow cooker and serve it as sliders on mini buns with slices of cooled roasted sweet potato as a side. Alternatively, make a buffalo chicken sweet potato bowl by cubing the potatoes and mixing everything together with some crunchy toppings like toasted pumpkin seeds or nuts for textural delight.
Make Ahead and Storage
Storing Leftovers
Store any leftover buffalo chicken and sweet potatoes in airtight containers in the refrigerator for up to 3 days. Keeping the chicken and potatoes separate will help maintain the best texture and flavor when reheating.
Freezing
This recipe freezes well. Place cooled buffalo chicken in a freezer-safe container and freeze for up to 2 months. Sweet potatoes can also be frozen but may lose some texture; for best results, freeze the chicken and make fresh sweet potatoes later if you want the ideal texture.
Reheating
Reheat leftovers gently in the microwave or on the stovetop, covered, to preserve moisture. Reheat the sweet potatoes separately to keep their softness intact. Add a little extra yogurt or sauce if needed to revive the creamy sauce consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work beautifully in this recipe since they remain juicy and tender during slow cooking, and they absorb the buffalo sauce wonderfully.
What slow cooker size do I need?
A 6-quart slow cooker is ideal for this recipe, as it comfortably fits the chicken and four sweet potatoes without overcrowding, allowing everything to cook evenly.
Can I make the buffalo sauce spicier or milder?
Yes, you can adjust the heat by using more or less hot sauce according to your taste, or by choosing a milder sauce. The yogurt drizzle helps mellow the heat, so you can tweak it for perfect balance.
Is it possible to prepare this recipe without a slow cooker?
You can bake the sweet potatoes in the oven separately and cook the buffalo chicken on the stovetop or in the oven, but the slow cooker makes the process wonderfully hands-off and infuses flavors more deeply.
Can I use regular yogurt instead of Greek yogurt for the sauce?
Regular yogurt will work, but Greek yogurt’s thickness and creaminess offer the best texture to balance the spicy buffalo sauce. If using regular yogurt, consider straining it a bit to thicken.
Final Thoughts
I cannot recommend this Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe enough for any day you want a hearty meal bursting with flavor yet effortless to prepare. It combines comfort food vibes with exciting buffalo seasoning in such an accessible way. Give it a try—you might just find a new go-to recipe that feels like a warm hug after a long day.
Print
Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes Recipe
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes recipe combines tender, spicy buffalo chicken with naturally sweet, oven-baked sweet potatoes for a flavorful and hearty meal. The slow cooker method makes it an easy, hands-off dish perfect for busy days, featuring a creamy buffalo yogurt sauce and fresh chives for garnish.
Ingredients
Buffalo Chicken
- ½ cup red hot sauce, such as Frank’s Red Hot
- 1⅓ tablespoons butter
- 2 pounds boneless skinless chicken breasts or thighs
- ¼ teaspoon sea salt
Sweet Potatoes
- 4 small whole scrubbed sweet potatoes
- 1 teaspoon melted butter (for rubbing on sweet potatoes)
Buffalo Yogurt Sauce
- ¼ cup red hot sauce
- ¼ cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 tablespoon chopped chives or green onion (for garnish)
Instructions
- Prepare the Chicken: Place the chicken breasts or thighs in the bottom of a 6-quart slow cooker. Drizzle with ¼ cup of the hot sauce and toss gently to coat the chicken evenly. Dot the chicken pieces with 1 tablespoon of butter and sprinkle with ¼ teaspoon sea salt to enhance flavor.
- Prepare the Sweet Potatoes: Rub 1 teaspoon of melted butter onto the skin of each scrubbed whole sweet potato to help with flavor and texture during cooking.
- Arrange in Slow Cooker: Arrange the butter-rubbed whole sweet potatoes evenly on top of the coated chicken in the slow cooker, ensuring they are nestled securely so they cook through evenly.
- Cook: Cover the slow cooker with the lid and cook on high for 4 hours or on low for 6 hours, or until the chicken is fully cooked through (internal temperature of 165°F) and the sweet potatoes are tender when pierced with a fork.
- Make Creamy Buffalo Sauce: In a small bowl, mix the remaining ¼ cup hot sauce with ¼ cup plain Greek yogurt and 1 tablespoon lime juice to create a cooling, creamy buffalo sauce.
- Serve: Once cooked, plate a sweet potato and a portion of the buffalo chicken. Drizzle with the prepared creamy buffalo sauce and garnish with 1 tablespoon chopped chives or green onion for a fresh finish.
Notes
- Chicken thighs can be used instead of breasts for a juicier texture.
- Adjust the amount of hot sauce based on your preferred spice level.
- Use a fork to check the tenderness of sweet potatoes before serving.
- For a dairy-free version, substitute Greek yogurt with a plant-based alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
