Buffalo Chicken Sweet Potatoes

These Buffalo Chicken Sweet Potatoes are the perfect combination of smoky, spicy, and savory flavors with minimal effort! This high-protein dinner has been a family favorite for years because it’s so easy to make.

Whether you’re meal prepping for the week or need a quick weeknight dinner, this dish is a winner. It’s healthy, delicious, and packed with all the flavors everyone will love!

Why We Love Buffalo Chicken Sweet Potatoes

• High protein: Packed with lean chicken and sweet potatoes, making it a healthy and filling meal.
• Family-friendly: The kids love it, and it’s a hit at the dinner table every time.
• Delicious leftovers: Tastes just as good the next day—perfect for lunch or a quick dinner.
• Gluten-Free: This meal is so easy to make gluten-free! See ingredient notes below.
• Great for meal prepping: Make a big batch at the start of the week, and you’ve got tasty, ready-to-go meals for days!

Buffalo Chicken Sweet Potatoes Ingredients & Tips

• Boneless Skinless Chicken Breast: If you don’t want to slow cook your chicken, you can use shredded rotisserie chicken, but it definitely does not taste quite as tender or flavorful as slow-cooked chicken! You can also use chicken thighs if you prefer more flavor or tenderness, though it will slightly change the texture.
• Frank’s Red Hot Pepper Sauce: The classic hot sauce for that perfect buffalo flavor. Feel free to adjust the amount if you prefer it spicier or milder. For a less spicy option, swap it out with a milder buffalo sauce.
• Ghee, Coconut Oil, or Butter: This helps to add richness to the chicken and keep it moist. Ghee gives a nice, buttery flavor without any dairy, while coconut oil brings a slight tropical note. If you’re after a classic taste, go for butter (which is what I prefer)!
• Soy Sauce or Coconut Aminos: For a gluten-free version, use coconut aminos — this ingredient gives the dish a savory depth without the soy. If you don’t have coconut aminos on hand, tamari or low-sodium soy sauce works well as a substitute but is not gluten-free.
• Garlic Powder: A pantry staple that adds just the right amount of flavor. If you prefer fresh garlic, 1-2 minced cloves will do the trick!
• Sweet Potatoes: The star of the show! They bring a natural sweetness that balances the heat from the buffalo sauce. If you’re short on time, you can microwave the sweet potatoes.
• Green Onion: A fresh and crisp topping to add color and mild flavor. Feel free to swap it with fresh cilantro or parsley if you prefer a different garnish!
• Ranch: For drizzling on top! I love Primal Kitchen Ranch, but feel free to use your favorite ranch.

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Yield: 4 servings

Buffalo Chicken Sweet Potatoes

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This Buffalo Chicken Sweet Potatoes recipe is a simple, high-protein meal packed with flavor—perfect for meal prepping or a quick family dinner!

Ingredients

• 1.5-2 lbs Boneless Skinless Chicken Breast
• 4 Medium Sweet Potatoes
• 1/4 cup Green Onions, Diced (optional, for topping)
• Ranch Dressing (optional, for drizzling)

Buffalo Sauce

• 1/3 cup Frank’s Red Hot Pepper Sauce
• 2 tbsp Ghee, Coconut Oil, or Butter
• 1 tbsp Soy Sauce or Coconut Aminos
• 1/2 tsp Garlic Powder

Instructions

1. Make the Hot Sauce: In a small saucepan over medium-high heat, combine the hot sauce, butter, coconut aminos, and garlic powder. Stir everything together and heat until the ghee melts and the sauce is well combined.

2. Prepare the Slow Cooker: Place chicken in slow cooker and top with hot sauce. Cover and cook on low for 6 hours or high for 4 hours, or until the chicken is fully cooked and easily shreds with a fork. Once done, remove the chicken, shred it, and return it to the slow cooker, stirring to mix with the sauce.

3. Prepare the Sweet Potatoes: While the chicken is cooking, preheat your oven to 425°F. Wash and dry sweet potatoes. Slice them in half lengthwise and drizzle with extra virgin olive oil and season with salt and pepper.​ Flip them cut side down on a baking sheet lined with parchment paper and bake for 30 minutes, or until the sweet potatoes are tender when pierced with a fork.

4. Assemble the Dish: Once both the chicken and sweet potatoes are ready, top each sweet potato with a generous scoop of buffalo chicken, drizzle with ranch, and sprinkle with green onions.

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Recipe originally published July 2019 and was updated in April 2025 with new photos and instructions.

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