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Easy Crockpot Buffalo Chicken Stuffed Sweet Potatoes

crockpot buffalo chicken stuffed sweet potatoes - featured image
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A fuss-free, flavorful recipe featuring tender slow-cooked buffalo chicken stuffed inside naturally sweet roasted sweet potatoes, perfect for cozy weeknight dinners.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 cup buffalo wing sauce (e.g., Frank’s RedHot)
  • 2 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • Optional: 2 stalks celery, finely chopped
  • Optional: ½ cup ranch or blue cheese dressing
  • 4 medium sweet potatoes (8–10 ounces each)
  • 1 cup shredded cheddar or pepper jack cheese
  • Chopped green onions or fresh parsley for garnish

Instructions

  1. Place chicken breasts or thighs into the crockpot. Pour buffalo wing sauce over the chicken, add butter, garlic powder, onion powder, salt, and black pepper. Stir gently to coat the chicken well. Add celery if using.
  2. Cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and easily shredded.
  3. About 45 minutes before chicken is done, preheat oven to 400°F (200°C). Prick sweet potatoes several times with a fork and place on a baking sheet. Roast for 40-45 minutes until soft. Alternatively, microwave each potato on high for 7-10 minutes, turning halfway.
  4. Remove chicken from crockpot and shred with two forks. Return shredded chicken to crockpot and stir to mix with remaining sauce.
  5. Slice each sweet potato lengthwise and fluff the inside with a fork. Spoon buffalo chicken mixture into each potato.
  6. Sprinkle shredded cheese over stuffed potatoes. Place under broiler for 2-3 minutes until cheese melts and bubbles.
  7. Garnish with chopped green onions or parsley and drizzle ranch or blue cheese dressing if desired.
  8. Serve immediately while warm.

Notes

Use chicken thighs for juicier meat. Roasting sweet potatoes adds caramelized flavor but microwaving is a quick alternative. To thicken crockpot sauce, stir in 1 tsp cornstarch mixed with 1 tbsp cold water 30 minutes before finishing. Adjust buffalo sauce heat level to taste. Leftovers keep well refrigerated for up to 3 days; reheat gently to avoid drying out. Avoid freezing stuffed potatoes to maintain texture.

Nutrition

Keywords: buffalo chicken, stuffed sweet potatoes, crockpot recipe, slow cooker, easy dinner, weeknight meal, spicy chicken, comfort food

Find it online: https://recipebelle.com/easy-crockpot-buffalo-chicken-stuffed-sweet-potatoes-recipe-for-perfect-weeknight-dinner/