Crockpot Buffalo Chicken and Sweet Potatoes

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings: servings

Calories: 424kcal

Author: Lauren

This Crockpot Buffalo Chicken and Sweet Potatoes recipe is the kind of no-fuss, high-protein meal prep you’ll want on repeat. Tender shredded buffalo chicken pairs perfectly with the naturally sweet roasted potatoes, giving you that delicious sweet-heat combo without a ton of effort.

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Ingredients

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 end:

1/4 cup mild buffalo sauce (60g)
1/4 cup remaining juices from crockpot
Brown sugar and butter to serve with sweet potato, if desired
Mayo for drizzling, if desired

Instructions

Place chicken in the crockpot. Sprinkle with salt and pepper.
Drizzle hot sauce and honey over top.
Place sweet potatoes over top of the chicken.
Drizzle melted butter over the sweet potatoes, coating the skin as much as possible.
Cover and cook on high for 3-4 hours (or low for 6-7 hours), until chicken is cooked and sweet potatoes are fork tender. Remove sweet potatoes with tongs. Set aside.
Remove chicken and place on cutting board. Shred with two forks (thick/not super fine). Add to container and toss with 1/4 cup buffalo sauce and 1/4 cup remaining juices.
Slice sweet potatoes and add a pat of butter and some brown sugar, if desired.
Serve alongside shredded buffalo chicken. Drizzle mayo over top, if desired and enjoy!

Notes

Fridge: Store leftover chicken and 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 the texture becomes softer.
Reheat: You can reheat in the microwave or on the stovetop.

Nutrition