These Buffalo Chicken Stuffed Sweet Potatoes are the perfect easy weeknight meal. The chicken is cooked in a crockpot then tossed with pre-made buffalo sauce and stuffed inside a roasted sweet potato. You can top with them blue cheese crumbles or ranch and green onions for a flavorful and balanced meal.
This slow cooker buffalo chicken recipe is in heavy rotation in our household. They are the perfect meal for busy weeknights when you don’t have the time or energy to spend in the kitchen.
Not only does this meal require very little work, but it also is packed with flavor You can certainly make your own Buffalo Sauce, however on busy days I like to take a little help from the store and use store-bought Buffalo sauce.
For more easy stuffed recipes, check out my Stuffed Bell Peppers, or Ground Beef Stuffed Spaghetti Squash.
Jump to:
- Why You'll Love This Recipe
- Ingredients
- Substitutions And Variations
- How To Make Buffalo Chicken Stuffed Sweet Potatoes
- Expert Tips And Notes
- Serving Suggestions For Buffalo Chicken Stuffed Sweet Potatoes
- Storage And Reheating
- Recipe FAQs
- Other Related Chicken Recipes
- Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes
Why You'll Love This Recipe
- Quick And Easy: The slow cooker and oven does all the work. It's the perfect way to get an easy weeknight dinner on the table when you have no desire to stand over the stove.
- Customizable: Adjust the amount of buffalo sauce you use, and mix and match toppings to find your favorite combo!
- Meal Prep Friendly: You can make extras for quick and easy lunches all week long.
Ingredients
- Sweet Potatoes: My personal preference is to use a medium to large Jewel or Garnet Sweet Potato, but you can use any variety you like.
- Chicken Breast: Boneless skinless chicken breasts are my favorite. If you want to save time you can purchase a rotisserie chicken at the grocery store and shred it at home!
- Buffalo Sauce: To keep this recipe simple, I use store-bought sauce. My favorite buffalo sauce is the Primal Kitchens Buffalo Sauce. It’s Whole 30 Approved, dairy-free, gluten-free, and refined-sugar-free, yet tastes great and is perfect for this easy meal.
- Sea Salt: Use a high-quality pink Himalayan sea salt.
- Avacado Oil: You can also use Olive Oil or coconut oil if you like.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Chicken: You can use shredded chicken thighs for extra flavor.
- Extra Spicy: Adjust the amount of buffalo sauce you use or add a pinch of garlic powder, and cayenne pepper if you like it super spicy. You can also add diced jalapenos on top for an extra kick!
- BBQ Sauce: Feel free to swap out the buffalo sauce for barbeque sauce for a less spicy version.
- Sweet Potato: You can ditch the potato and use the filling to make buffalo chicken dip or buffalo chicken tacos!
How To Make Buffalo Chicken Stuffed Sweet Potatoes
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Place chicken breasts in the slow cooker with a pinch of salt, and cook on low for 2 to 2.5 hours, or until cooked through. When the chicken has about 1 hour left to cook, preheat the oven to 400 degrees f.
Step 2. Wash and dry the sweet potatoes. Using a knife, poke holes on all sides of the sweet potatoes. Cover them in avocado oil and season the skins generously with sea salt. Place them on a baking sheet lined with parchment paper. Bake for 45-60 minutes or until soft to the touch.
Step 3. In the meantime, remove the chicken from the slow cooker place it in a bowl, and shred it using two forks. Next, add the buffalo sauce, then toss to combine.
Step 4. Once the tender sweet potatoes have cooled slightly, slice them lengthwise, going only about ¾ of the way through the potato. With a fork, gently lift the flesh of the potato.
Step 5. Fill the sweet potato with the shredded buffalo chicken mixture, and add your favorite toppings.
Expert Tips And Notes
- Be sure to oil and salt your potatoes! This will ensure you have crispy and flavorful skin.
- Don't overcook your chicken! Make sure you cook the chicken on low, so it's still juicy and tender.
Serving Suggestions For Buffalo Chicken Stuffed Sweet Potatoes
Optional Toppings
- Blue Cheese Crumbles or Blue Cheese Dressing
- Green Onions
- Greek Yogurt
- Sour Cream
- Ranch Dressing
Sides
Storage And Reheating
- Storage: Store leftover chicken and sweet potatoes separately in an airtight container in the fridge for up to 3 days. If you are preparing them for meal prep, I’d suggest storing the baked sweet potatoes and chicken in separate containers, and then assembling them right before you reheat them in the oven.
- Reheating: To reheat place in a 300-degree oven for 10-15 minutes or until warmed through. Add your toppings and enjoy!
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Recipe FAQs
Yes, if you want to use a regular potato, I'd recommend using russet potatoes.
Yep! You will need to cook the chicken on high pressure for 12 minutes, then do a quick release. Once cooked, shred and toss with the buffalo sauce.
Other Related Chicken Recipes
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Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes
Ingredients
- 4 Sweet Potatoes
- 1 lbs Chicken Breast Shredded
- 8 oz Buffalo Sauce Primal Kitchen
- ½ teaspoon Sea Salt
- 1 teaspoon Olive Oil
Optional Toppings
- Blue Cheese
- Green Onions
- Ranch Dressing Primal Kitchen
Instructions
- Place your chicken breasts in the slow cooker with a pinch of salt, and cook on low for 2 to 2.5 hours, or until cooked through.
- When the chicken has about 1 hour left to cook, preheat the oven to 400 F.
- Wash and dry sweet potatoes. Using a knife, poke a few holes on all sides of the sweet potatoes.
- Cover the sweet potatoes in olive oil and season the skins with sea salt. Bake the sweet potatoes for 45-60 minutes or until soft to the touch.
- In the meantime, remove the chicken from the slow cooker and place it in a bowl and shred it using two forks. Next add the buffalo sauce, then toss to combine.
- Once the sweet potatoes have cooled slightly, slice them lengthwise (going only about ¾ of the way through the potato) and expose the flesh.
- With a fork, gently lift and fluff the flesh from the bottom and sides of the sweet potatoes.
- Fill the sweet potato with the shredded buffalo chicken mixture, and add your favorite toppings.
Notes
- Be sure to oil and salt your potatoes! This will ensure you have a crispy and flavorful skin.
- Don't overcook your chicken! Make sure you cook the chicken on low, so it's still juicy and tender.
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