This buffalo chicken sweet potato bowl relies on your slow cooker to do most of the work. You simmer chicken breasts in a savory, spicy buffalo sauce until tender enough to shred. While the chicken finishes, you roast sweet potato cubes in the oven and mix a quick cabbage slaw.
Building a bowl with these three components gives you a filling dinner with contrasting textures and temperatures. The cool, creamy slaw balances the heat of the buffalo sauce, while the roasted sweet potatoes add a mild sweetness. It takes a few hours from start to finish, but the active preparation time is quite short.
Why You’ll Love Buffalo Chicken Sweet Potato Bowl
- Using a slow cooker keeps the chicken tender and allows it to absorb the spicy and tangy flavors of the buffalo sauce.
- Roasting the sweet potatoes at a high heat creates caramelized edges that hold up well against the wet slaw and saucy chicken.
- Letting the shredded chicken rest in the cooking liquid for twenty minutes before serving prevents it from drying out.
Buffalo Chicken Sweet Potato Bowl Ingredients
- Chicken breasts: Boneless and skinless breasts shred easily after slow cooking. You can use boneless skinless thighs if you prefer darker meat.
- Buffalo sauce: Choose a standard cayenne pepper buffalo wing sauce rather than plain hot sauce, which will be too thin and spicy.
- Sweet potatoes: Peel them and cut them into uniform half-inch cubes so they roast evenly in the oven.
- Slaw mix: A pre-shredded bag of cabbage and carrots saves time. You can also shred half a head of green cabbage yourself.
- Blue cheese: This adds a sharp, salty bite that cuts through the rich buffalo sauce. You can swap it for feta or cheddar if you dislike blue cheese.
Exact quantities are in the recipe card below.
How to Make Buffalo Chicken Sweet Potato Bowl
Step 1: Slow cook the buffalo chicken
Combine the chicken breasts, diced onion, garlic, broth, and buffalo sauce in your slow cooker. Add the paprika, garlic powder, and salt. Cook on high for a few hours until the chicken is cooked through and tender enough to pull apart.
Step 2: Roast the sweet potatoes
Toss the cubed sweet potatoes with oil and dry seasonings on a baking sheet. Roast them in a hot oven until they are soft on the inside and browned on the outside. Turn them once during baking for even color.
Step 3: Mix the creamy slaw
Whisk the mayonnaise, vinegar, sugar, and seasonings in a mixing bowl. Fold in the shredded cabbage mix. Keep the slaw in the refrigerator while the chicken and potatoes finish cooking.
Step 4: Shred and assemble
Pull the cooked chicken apart with two forks and stir it back into the warm buffalo sauce in the slow cooker. Build your bowls with a scoop of sweet potatoes, a portion of slaw, and the shredded chicken. Finish with blue cheese, cilantro, and green onions.
Storage Tips for Buffalo Chicken Sweet Potato Bowl
Store the chicken, sweet potatoes, and slaw in separate airtight containers in the refrigerator for up to 4 days. Freeze the cooked buffalo chicken for up to 3 months. Reheat the chicken and sweet potatoes in the microwave or on the stovetop until the chicken reaches 165°F (74°C), then add the cold slaw right before eating.
Expert Tips for Buffalo Chicken Sweet Potato Bowl
- Always use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C) before shredding.
- You can cook the chicken on the low setting for 6 to 7 hours if you prefer to start it earlier in the day.
- To save time, buy pre-cut sweet potato cubes in the produce section of your grocery store.
What to Serve with Buffalo Chicken Sweet Potato Bowl?
Serve these bowls on their own since they contain a vegetable, a starch, and a protein. You can offer extra hot sauce or ranch dressing on the side for those who want more flavor.
Buffalo Chicken Sweet Potato Bowl Recipe FAQs
Can I make this on the stovetop instead of a slow cooker?
Yes. Simmer the chicken breasts in the broth and buffalo sauce in a covered Dutch oven over low heat for about 45 minutes, or until cooked through and tender.
How do I stop the sweet potatoes from getting mushy?
Cut the cubes evenly and spread them out on the baking sheet so they have room to roast. If they are crowded, they will steam instead of browning.
Can I use a dairy-free cheese?
You can omit the blue cheese entirely or use a plant-based cheese crumble. The bowl still has plenty of creaminess from the mayonnaise-based slaw.
Buffalo Chicken Sweet Potato Bowl
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts 680g
- 1 cup white onion diced, 150g
- 2 cloves garlic minced
- 1/4 cup chicken broth 60ml
- 1 1/2 cups buffalo sauce 360ml
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 4 1/2 cups peeled and cubed sweet potatoes 600g
- 1 tablespoon avocado oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups shredded cabbage slaw mix 140g
- 1/4 cup mayonnaise 60g
- 1 teaspoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons crumbled blue cheese
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh cilantro
Instructions
- Place the chicken breasts, diced onion, minced garlic, chicken broth, buffalo sauce, paprika, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt in a slow cooker. Stir to combine.
- Cover and cook on high for 3 to 4 hours, or until the chicken reaches an internal temperature of 165°F (74°C) on a meat thermometer and shreds easily.
- Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes on a baking sheet. Drizzle with avocado oil and sprinkle with the remaining salt, pepper, and garlic powder. Toss to coat evenly.
- Roast the sweet potatoes for 30 to 35 minutes, turning them halfway through, until they are tender and browned on the edges.
- In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add the slaw mix and toss until the cabbage is evenly coated. Set aside in the refrigerator.
- Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the warm buffalo sauce in the slow cooker and let it rest for 20 minutes to absorb the liquid.
- Divide the roasted sweet potatoes, creamy slaw, and shredded buffalo chicken among four bowls. Garnish each bowl with crumbled blue cheese, green onions, and cilantro before serving.
