If you want a simple, comforting dinner, these buffalo chicken stuffed sweet potatoes are an ideal weeknight meal. They’re flavorful, surprisingly nutritious, and kid-friendly — a go-to when evenings get busy.
This recipe pairs slow-cooker shredded buffalo chicken with oven-roasted sweet potato boats for a hands-off main course. The chicken becomes creamy and easy to shred while the sweet potatoes caramelize in the oven, creating a satisfying, balanced dinner you can rely on.
Recipe Highlights
- Creamy and delicious: Roasted sweet potato and tangy buffalo chicken create a rich, flavorful combination.
- Set-it-and-forget-it: Minimal prep time and a slow cooker make this an effortless weeknight option.
- Dietitian-designed: Crafted to maximize nutrition without sacrificing taste, with about 46–47 g of protein per serving.
- Only a few ingredients: Simple pantry staples are all you need for a filling meal.
Key Ingredients and Swaps
- Sweet potatoes: Their natural sweetness balances the spicy buffalo sauce. You can swap russet or Yukon gold if preferred.
- Chicken breast: Boneless, skinless breasts are lean; thighs can be used for a juicier result but add more fat.
- Cream cheese: Adds creaminess to the shredded chicken. For a lighter option, substitute part or all of it with Greek yogurt.
- Ranch powder: A small amount adds savory depth; omit if you prefer.
- Buffalo sauce: Any good-quality wing sauce works; choose milder or hotter versions to taste.
See the recipe card below for the full ingredient list and step-by-step instructions.
How to Make Buffalo Chicken Sweet Potato Boats
Step 1: Place the chicken and buffalo sauce in the slow cooker and set to high. Cook until the chicken is easily shreddable, about 2–4 hours.
Step 2: About an hour before the chicken finishes, preheat the oven to 400°F. Slice sweet potatoes in half lengthwise, coat the cut sides with oil or cooking spray, season with salt and pepper, and roast flat-side down for 35–45 minutes until tender and caramelized.
Step 3: Shred the chicken directly in the slow cooker with two forks. Stir in cream cheese and ranch seasoning until melted and combined to make a creamy buffalo chicken.
Step 4: Top each roasted sweet potato half with shredded cheddar, a generous portion of the buffalo chicken, a drizzle of extra buffalo sauce if desired, and a sprinkle of diced chives. Serve hot and enjoy.
Miranda’s Tips
Tips from My Test Kitchen
- No slow cooker? Warm the buffalo sauce with cream cheese and ranch powder in the microwave and stir in shredded rotisserie chicken for a quick shortcut.
- Try more toppings: Add yogurt ranch, crumbled blue cheese, diced tomato, or sliced avocado to vary textures and flavors.
- Use large sweet potatoes: The recipe serves one-half potato per person; choose large potatoes or serve two halves each if using smaller ones.
Storing and Reheating Leftovers
This dish is great for meal prep. Assemble sweet potato boats in microwave-safe containers, store chives separately, and reheat in the microwave before serving. Add fresh chives just before eating.
Stored in the fridge, leftovers keep well for up to four days.
Buffalo Chicken Stuffed Sweet Potatoes
Equipment
- baking sheet
- slow cooker
Ingredients
Shredded Buffalo Chicken
- 3 boneless skinless chicken breasts
- 3/4 cup buffalo wing sauce
- 3 oz cream cheese
- 1 tsp ranch seasoning powder
Sweet Potato Boats
- 2 very large sweet potatoes, halved lengthwise (or 4 small)
- 1 Tbsp olive or avocado oil (or cooking spray)
- Salt and pepper
To Serve
- Shredded sharp cheddar
- Diced chives
- Extra drizzle of buffalo sauce (optional)
Instructions
- Place chicken in slow cooker: Add chicken and buffalo sauce, stir to coat, cover, and cook on high for 2–4 hours until the chicken shreds easily with a fork.
- Prep sweet potatoes: About an hour before the chicken is done, preheat oven to 400°F and line a baking sheet with foil.
- Bake potatoes: Brush the cut sides of the potato halves with oil or cooking spray, place flat-side down on the baking sheet, season with salt and pepper, and bake 35–45 minutes until tender.
- Shred chicken: Shred the cooked chicken in the slow cooker with two forks. If it resists, continue cooking a bit longer.
- Finish chicken: Stir the cream cheese and ranch seasoning into the shredded chicken until melted and combined.
- Serve: Top each sweet potato half with shredded cheddar, a portion of the buffalo chicken, a drizzle of buffalo sauce if desired, and diced chives. Serve immediately.
Notes
- One serving equals one-quarter of the recipe (one potato half when using very large sweet potatoes).
- Nutrition facts include toppings (shredded cheddar). Use toppings sparingly for lower calories.
Nutrition
Nutrition information is an approximation.