Slow Cooker Buffalo Chicken Sweet Potatoes

At first, I thought this combination sounded a little odd, but once I tried it, I was sold. The mix between the spicy buffalo sauce and the sweetness in the sweet potatoes is a great pair.

The baked sweet potatoes gave me the sweet spicy flavor pairing that u was after, but in a lighter, healthier way. Serving the slow cooker buffalo chicken over the sweet potatoes also offers the benefit of combining the serving of veggies with a serving of lean protein in a single forkful.

One of the reasons why I love slow cookers is because of how easy it is. I simply poured the buffalo sauce over the chicken and walked away and came back 6 hours later and it was fall-apart tender.

I then made a blue cheese yogurt drizzle. I am not a fan of blue cheese, but my husband is. I used ranch dressing and it tasted just as good. If you don’t like blue cheese, you can swap it for feta cheese.

This is a perfect weeknight meal, or you can double the recipe for any parties or BBQ’s that you are going to this summer.


  • 1 ½ pounds of boneless chicken breasts
  • ¾ cup of hot sauce – I used Frank’s
  • 2 tablespoons of coconut oil
  • 1 teaspoon of kosher salt
  • 1 teaspoon of garlic powder
  • ½ teaspoon of cayenne
  • 4 sweet potatoes
  • Chopped green onions for serving

For the blue cheese yogurt dressing:

  • ½ cup of non-fat plain yogurt
  • 2 tablespoons of milk
  • ½ teaspoon white vinegar
  • ½ teaspoon of black pepper
  • 1/3 cup of crumbled blue cheese

Lightly coat slow cooker with cooking spray. Place chicken in the bottom of the slow cooker.

Place the hot sauce, coconut oil, salt, garlic powder, and cayenne in a microwave safe bowl or measuring cup. Microwave until the coconut oil is melted (about 30 seconds). Pour the sauce over the chicken in the slow cooker, then cook for 1 ½ – 2 ½ hours on high or 4-5 hours on low, until the chicken is cooked through.

About 30 minutes before the chicken is done, bake the sweet potatoes. Preheat oven to 400 degrees F. Prick the sweet potatoes all over and then place on a foil lined baking sheet. Bake sweet potatoes until tender, about 45 minutes to an hour.

For the blue cheese yogurt topping: in a small bowl, whisk together all of the ingredients – Greek yogurt, milk, white vinegar, black pepper, and blue cheese.

Split open the sweet potatoes, then top with the crock-pot buffalo chicken, a drizzle of the blue cheese dressing and green onions.



Love & Sparkle,






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