5-Ingredient Slow Cooker Buffalo Chicken & Sweet Potatoes | Real Food Whole Life

5-Ingredient Slow Cooker Buffalo Chicken & Sweet Potatoes

Crave-worthy Buffalo chicken gets a dairy-free makeover! Stuffed inside a tender sweet potato, and done completely in the slow cooker, 5-Ingredient Slow Cooker Buffalo Chicken & Sweet Potatoes is your answer to dinner tonight.

Raise you hand if you’re a Buffalo chicken fan.

Is your hand up? Mine too.

That spicy, vinegary tang hits the spot every time, and the combo can take regular, everyday chicken and elevate it to something really special.

The traditional recipe, though, is really better reserved for bar-fare or gameday.

Not so this version.

This version has all the traditional favor you expect, but made dairy-free with a just a touch of coconut oil for richness, and stuffed inside a luscious, tender sweet potato.

And the entire meal (potatoes included) can be prepared in the slow cooker.

Boom. Mic drop.

This one took more time to perfect than I’d like to admit (let’s just say we’ve eating a lot of Buffalo chicken in the past few months) but in the end I think it’s worth it.

Especially the part about the sweet potatoes cooking right alongside the chicken. Love that.

You can, of course, skip the sweet potatoes if you prefer to serve the chicken another way. It really is a simple recipe that can be thrown together in a matter of minutes. I hope you enjoy.

Now, let’s make some 5-Ingredient Slow Cooker Buffalo Chicken & Sweet Potatoes!


RECIPE & KID-FRIENDLY ADAPTATIONS


1 | Most of the spice cooks out of the red hot sauce during the cooking process, making it palatable to those sensitive to heat. 

Serve the chicken shredded, without any additional hot sauce if you’re serving someone who is sensitive to spice.

2 | Skip the sweet potatoes and serve the shredded chicken any way you like: in bowls, tacos, in buns, or salads.


THIS RECIPE IS . . .

Naturally Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Grain-Free, Paleo and Whole30 Friendly


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5-Ingredient Slow Cooker Buffalo Chicken & Sweet Potatoes


  • Yield:
    6-8 1x


Description

Crave-worthy Buffalo chicken gets a dairy-free makeover! Stuffed inside a tender sweet potato, and done completely in the slow cooker, 5-Ingredient Slow Cooker Buffalo Chicken & Sweet Potatoes is your answer to dinner tonight.



Scale

Ingredients

For the Chicken and Sweet Potatoes

¾ cup red hot sauce*

1 tablespoon plus 1 teaspoon melted coconut oil, divided**

1 ½ pounds boneless, skinless chicken breasts or thighs

4 small whole scrubbed sweet potatoes or 2 large sweet potatoes, halved

For the Toppings (Optional)

¼ cup avocado mayonnaise or whole, plain yogurt

1 tablespoon lime juice

¼ teaspoon sea salt

1 tablespoon chopped chives or green onion


Instructions

  1. In a medium bowl, whisk together the hot sauce and 1 tablespoon melted coconut oil.
  2. Rub 1 teaspoon melted coconut oil on the skin of the sweet potatoes.
  3. Place the chicken in a 6-quart slow cooker. Drizzle with ¼ cup of the hot sauce mixture, tossing to coat.
  4. Arrange the sweet potatoes on top of the chicken, around the edge of the slow cooker.
  5. Cover and cook on high for 4 hours or low for 6, or until the chicken is cooked through and the sweet potatoes are tender.
  6. While the chicken and sweet potatoes cook, make the sauce by whisking together the avocado mayonnaise or yogurt, lime juice and salt.
  7. Carefully remove the potatoes from the slow cooker–they will be very soft so you may need to use tongs and a spatula–and set aside. Remove the chicken and shred with two forks. Return the chicken to the slow cooker, stirring together with any accumulated juice. Pour in an additional ¼ cup hot sauce mixture, stirring to combine.
  8. Slice the sweet potatoes, top with the shredded chicken, and drizzle with the remaining hot sauce mixture and mayonnaise or yogurt sauce. Sprinkle with green onions and serve.

Notes

*Look for a red hot sauce with a short list of ingredients: pepper, vinegar, and salt.

**Butter may be used in place of coconut oil.

All slow cookers are different. You may need to adjust the time up or down depending on your particular unit.

Most of the spice cooks out of the red hot sauce during the cooking process, making it palatable to those sensitive to heat.

Serve the chicken shredded, without any additional hot sauce if you’re serving someone who is sensitive to spice.

Skip the sweet potatoes and serve the shredded chicken any way you like: in bowls, tacos, in buns, or salads.

 

0 comments to " 5-Ingredient Slow Cooker Buffalo Chicken & Sweet Potatoes "

  • Laura

    Hello!! I have 2% Greek yogurt. Will it work for the sauce? Thanks 🙂

  • Ime

    Hi Robyn,
    I am not very familiar with slow cookers/crock pots. Do they mean the same thing? That is, does the slow cooker perform the same functions as the crock pot? I learnt this method of cooking has a lot of benefits including saving time. I’d really like to know, will I not add water to the pot? I fear the food will get burnt.

    • Robyn Downs

      Ime, yes, a crockpot and slow cooker are the same thing. The chicken will release quite a bit of liquid during the cooking process, so there shouldn’t be any burning. That said, every unit is different, so keep on eye on the time the first time you try a recipe to see how long you need to cook for the chicken and potatoes to cook through. I hope you enjoy this one!

  • K Zucker

    Do I dare admit I’ve never had Buffalo chicken?! :-/…..never really sounded good to me, BUT I made this last night and enjoyed every bite. Such and easy and yummy meal. Definitely added to our rotation….as many of your recipes are. Thank you yet again for introducing us to a simple, healthy, and satisfying meal.

  • KK

    This was so easy and excellent! Thanks for creating a healthy way to enjoy buffalo sauce!

  • Kaitlin B.

    THIS IS DELICIOUS. Probably my favorite recipe you’ve posted. It was easy to make and tastes absolutely delicious. I’ve been sending this to all of my friends! I did add a little pour of chicken broth to the crockpot just to add some more liquid/moisture. I was worried the chicken would dry out. I also used plain yogurt instead of avocado mayo.

    • Robyn Downs

      Kaitlin, yay, so glad you’re enjoying this one!! Makes all the test worth it. 🙂 Thanks for sharing it!

      And since all slow cookers are different, it’s definitely fine to add a splash of chicken stock if you’re concerned about things drying out too much.

      Plain mayo is definitely a great sub for avocado mayo. 🙂

  • Alana

    I have made this twice now and my husband and I both LOVE it! We make it on Sunday and portion it out for lunches during the work week. Love your blog!

    • Robyn Downs

      Alana, yay, I’m so glad you’re both enjoying this one! Such a great idea to prep it on Sunday! 🙂

  • Andrea

    Hubby and I are both super stuffed up, making this to help clear our sinuses! Do you have a recipe for avocado mayo?

    • Robyn Downs

      Andrea, I actually buy my avocado mayo (I like Primal Kitchens brand), but I know there are some good recipes online (just google avocado mayo). Regular will work, too, if that’s all you have. Hope you both feel better soon!

  • Jessica

    If you are cooking half the portion, would you reduce the slow cooker time down a bit? Perhaps from 4 on high to 3 on high?

    • Robyn Downs

      Jessica, all slow cookers are different, but yes, I’d start with a bit less time (an hour less is a good place to start as you suggest) and then go from there. Hope you enjoy!

  • Megan

    I’ve made this delicious recipe 3 times before but tonight, out of desperation, I tried it out in the Instant Pot. It was a winner! I used chicken thighs and increased the hot sauce/coconut oil to get to the one cup of liquid needed to reach pressure. Chicken and sauce on the bottom, then trivet and sweet potatoes on top. I did manual pressure for 20 minutes (I was nervous about the potatoes), but easily could have gotten away with 15 as my sweet potatoes were very soft. Just thought I’d share for others in a pinch. Thanks for the delicious recipe!

    • Robyn Downs

      Megan, thank you SO much for sharing! I’ve been thinking about how to adapt this for the IP and your tips are so helpful. 🙂

  • Annie

    Thanks Megan! You just saved my dinner!

  • Elizabeth

    Hi. I just found your website and I’m looking forward to explorong it! This recipe looks delicious! I’m excited to try it. Do you have a healthy recipe for red hot sauce or a brand that you would recommend? Thank you!

    • Robyn Downs

      Hi Elizabeth, plain Frank’s Red Hot Sauce is a great option (check the ingredients, you should just see red pepper, vinegar, and salt), or I believe Tessemaes make a good one as well. Hope you enjoy!

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