Buffalo Chicken Stuffed Sweet Potatoes
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These Healthy Buffalo Chicken Stuffed Sweet Potatoes made with slow cooker shredded chicken are the ultimate easy weeknight dinner. This simple, high-protein recipe is perfect for meal prep and delivers delicious buffalo flavor with nutritious ingredients!
Quick Look: Buffalo Chicken Stuffed Sweet Potatoes
- 🕒 Total Time: 5 hours
- 👥 Servings: 6 servings
- 📊 Calories: 315 per serving
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Got extra sweet potatoes hanging out in your kitchen? Be sure to try my Southwest Beef & Sweet Potato Skillet! It's another easy, flavor-packed way to put them to good use.
Why You'll Love These Buffalo Chicken Sweet Potatoes
- High Protein, High Fiber - Each serving packs 26 grams of protein and 4 grams of fiber, making it a balanced meal that actually keeps you full.
- Perfect for Meal Prep - These reheat beautifully and are easy to portion out for healthy lunches or easy dinners all week long.
- Incredible Flavor - These potatoes have just the right amount of kick without being overly spicy, and the natural sweetness of the sweet potatoes pairs perfectly with the tangy buffalo chicken.
Be sure to check out my Turkey Taco Sweet Potatoes for a similar meal! These bring more of a taco flavor instead of buffalo but are as equally delicious!
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Select Ingredients
- Sweet Potatoes - you'll want to choose ones that are uniformly shaped that can be easily sliced down the middle to hold the toppings.
- Buffalo Sauce - the only sauce I'll use is Frank's buffalo but feel free to use whatever brand you like!
- Chicken - I really like boneless, skinless chicken breasts in this recipe to keep it lean.
See the recipe card for full information on ingredients and quantities.
Recipe Tips & Variations
➡️ If You're Short on Time - Rotisserie or pre-cooked chicken breast works in a pinch, but slow cooking the chicken in the buffalo sauce makes it extra tender and really lets the flavor soak in.
➡️ Optional Cheese - When I first made these, I thought for sure I'd add cheese. But honestly, it doesn't need cheese! The texture and flavor is so great on it's own. If you do want to add a little cheese, I'd use cheddar or Pepper Jack if you want more of a kick!
➡️ Meal Prep - Store the buffalo chicken and sweet potatoes separately, or fully assemble them ahead of time and reheat when ready to eat. I've tried this both ways and both work beautifully.
How to Make Buffalo Chicken Stuffed Sweet Potatoes
Step 1: Place chicken breasts in greased slower cooker. Top with buffalo sauce, salt, and garlic powder. Cook on low for 4.5 hours.
Step 2: About 30 minutes before the chicken is done, wash sweet potatoes and poke holes in them to vent. Microwave for 5 minutes, flip them, and microwave another 5 minutes.
Step 3: Bake microwaved potatoes for about 20-30 minutes at 400 degrees F until they can easily be pierced with a fork. Once cool enough, slice in half and fork in the insides.
Step 4: Once cooked, shred chicken with 2 forks and top each sweet potato. Drizzle with ranch and top with sliced green onions. Enjoy!
Recipe FAQs
Yes! These are perfect for meal prep. You can store the buffalo chicken and sweet potatoes separately or fully assemble them ahead of time and reheat when ready to eat.
Absolutely. Rotisserie chicken is a great time-saving option, though slow cooking the chicken in buffalo sauce makes it extra tender and flavorful.
Yes! Each serving is high in protein and fiber, with 26 grams of protein and 4 grams of fiber, making it a balanced and satisfying meal.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
Check out my meal planning app Wholesome Meals Made Easy for more easy, healthy recipes your whole crew will actually love. It's like having a dietitian in your back pocket - quick, balanced, and family-approved!
More Meal Prep Friendly Recipes
If you tried these Buffalo Chicken Stuffed Sweet Potatoes or any other recipe on my blog, please leave a star rating and let me know how it went in the comments below! Thanks for visiting today!
Buffalo Chicken Stuffed Sweet Potatoes
Ingredients
- 1.5 lbs boneless skinless chicken breast
- ¾ cup Franks Buffalo Sauce
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 3 sweet potatoes
- ½ cup Light Ranch dressing
- 1 bunch green onion
Instructions
- Spray slow cooker with cooking spray. Place chicken breasts in the slower cooker. Top with buffalo sauce, salt, and garlic powder. Cook on low for 4.5 hours.
- About 30 minutes before the chicken is done, wash sweet potatoes and poke holes in them to vent. Microwave for 5 minutes. Flip potatoes and microwave for additional 5 minutes.
- Place on a foil-lined baking sheet and bake microwaved potatoes at 400 degrees F for about 20 minutes until they can easily be pierced with a fork.
- Once the chicken is done, shred finely with a fork.
- Slice sweet potatoes in half. Fork the potatoes to loosen up the insides. Top with shredded chicken, drizzle with ranch dressing, and top with green onions.
I was super pumped to try these because I had a feeling the sweet potatoes and buffalo sauce would go so well together. I ended up using shredded tofu instead of chicken -- so delicious!
Love these and I usually don’t like sweet potatoes
My whole family loves these! It's a great way to get them to eat sweet potatoes since they don't love them plain. 10 outta 10!