Crockpot Buffalo Chicken and Sweet Potatoes Recipe
This Crockpot Buffalo Chicken and Sweet Potatoes recipe combines tender shredded chicken infused with spicy buffalo sauce and sweet, buttery sweet potatoes for a hearty and flavorful meal that’s easy to prepare and perfect for busy days.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours (high) or 6-7 hours (low)
- Total Time: 3 hours 10 minutes (high) or 6 hours 20 minutes (low)
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Ingredients
For the Chicken and Sweet Potatoes:
- 1.5 lb. boneless chicken thighs, trimmed (or breasts)
- Salt & pepper to taste
- 1/4 cup mild buffalo sauce (60g)
- 2 Tbsp. honey (42g)
- 2 Tbsp. unsalted butter (28g), melted
- 4 small sweet potatoes (~1.5 lbs.), washed & scrubbed
To Stir in at the End:
- 1/4 cup mild buffalo sauce (60g)
- 1/4 cup remaining juices from crockpot
Optional Toppings and Serving:
- Brown sugar, for serving with sweet potatoes
- Butter, for serving with sweet potatoes
- Mayo, for drizzling over chicken
Instructions
- Prepare the Crockpot: Place the trimmed chicken thighs in the crockpot and season with salt and pepper evenly.
- Add Sauce and Sweet Potatoes: Drizzle 1/4 cup of mild buffalo sauce and 2 tablespoons of honey over the chicken. Place the washed and scrubbed sweet potatoes on top of the chicken, then drizzle the melted butter evenly over the sweet potatoes, coating their skins well.
- Cook: Cover the crockpot and cook on high for 3-4 hours or on low for 6-7 hours, until the chicken is thoroughly cooked and the sweet potatoes are fork tender.
- Remove Sweet Potatoes: Carefully remove the sweet potatoes using tongs and set them aside for serving.
- Shred Chicken: Remove chicken from the crockpot and shred it on a cutting board using two forks, leaving it in thick pieces rather than finely shredded.
- Toss Chicken with Sauce: Transfer the shredded chicken to a container and mix it with 1/4 cup of mild buffalo sauce and 1/4 cup of the leftover juices from the crockpot to retain moisture and enhance flavor.
- Prepare Sweet Potatoes: Slice the cooked sweet potatoes and add a pat of butter and brown sugar if desired for extra sweetness and richness.
- Serve: Plate the sliced sweet potatoes alongside the shredded buffalo chicken. Optionally, drizzle mayo over the chicken before serving to add creaminess. Enjoy your meal!
Notes
- Fridge: Store leftover chicken and sweet potatoes in an airtight container for up to 4 days.
- Freezer: Shredded buffalo chicken freezes well for up to 3 months. Sweet potatoes can also be frozen, though texture may become softer upon thawing.
- Reheat: Reheat leftovers in the microwave or on the stovetop until heated through.
