Slow Cooker Buffalo Chicken Sweet Potatoes
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Prep Time
10 mins
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Cook Time
4 hrs 10 mins
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Total Time
4 hrs 40 mins
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Servings
4 servings
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Calories
441 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Buffalo Chicken Sweet Potatoes
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Juicy slow cooker buffalo chicken served over sweet potatoes and topped with a creamy yogurt drizzle. You'll love this easy, healthy crock pot recipe!
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Ingredients
For the Slow Cooker Buffalo Chicken:
- 1 ½ pounds boneless skinless chicken breasts (about 3)
- ¾ cup hot sauce such as Frank's
- 2 tablespoons coconut oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon ground cayenne
- 4 sweet potatoes
- 1 tablespoon cornstarch mixed with 1 tablespoon water to create a slurry
- chopped green onions for serving
For the Blue Cheese Yogurt Dressing (omit to make dairy free):
- ½ cup nonfat plain Greek yogurt
- 2 tablespoons milk
- ½ teaspoon white vinegar
- ¼ teaspoon ground black pepper
- ⅓ cup crumbled blue cheese plus additional for serving
Instructions
- Lightly coat a slow cooker with nonstick spray (I used a 6-quart but believe a smaller size would be fine too). Place the 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 45 seconds), then stir until smooth. If you prefer not to use the microwave, melt the ingredients together in a small saucepan on the stove. Pour the sauce over the chicken. Cover the slow cooker, then cook for 1 1/2 to 2 1/2 hours on high or 4 to 5 hours on low, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Remove the chicken from crockpot and shred.
- About 30 minutes before the chicken is done, bake the sweet potatoes: Preheat your oven to 400 degrees F. Prick the sweet potatoes all over with a fork, then place them on a foil-lined baking sheet. Bake until the sweet potatoes are tender, about 45 minutes to 1 hour, depending upon the size of your sweet potato. Turn off the oven and leave the sweet potatoes inside to keep them warm.
- Once the chicken is shredded and while the sweet potatoes bake, mix the cornstarch and 1 tablespoon water together to create a slurry. Add it to the cooking liquid in the slow cooker, then whisk to combine. Cover the slow cooker and cook on high for 30 minutes to allow the sauce to thicken, stirring once halfway through. Once thick, return the chicken to the slow cooker and toss to coat.
- 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. Enjoy hot.
Notes
- Store leftover buffalo chicken in the refrigerator for up to 4 days or freeze for up to 2 months.
- Feel free to double this recipe to feed a larger group. You may need to adjust the cooking time accordingly.
- All slow cookers differ in temperature, so adjust the cooking time according to your experience. Cooking time may vary base on the make and model of your slow cooker.
Nutrition Information
Show Details
Serving
1potato with 2 tablespoons yogurt dressing
Calories
441kcal
(22%)
Carbohydrates
31g
(10%)
Protein
44g
(88%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
119mg
(40%)
Potassium
1212mg
(35%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
18757IU
(375%)
Vitamin C
39mg
(43%)
Calcium
152mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Serving | 1potato with 2 tablespoons yogurt dressing | |
| Calories | 441kcal | 22% |
| Carbohydrates | 31g | 10% |
| Protein | 44g | 88% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 119mg | 40% |
| Potassium | 1212mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 18757IU | 375% |
| Vitamin C | 39mg | 43% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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