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Buffalo chicken sweet potato bowl topped with creamy slaw and blue cheese crumbles.

Buffalo Chicken Sweet Potato Bowl

Slow cooker pulled buffalo chicken sits on top of roasted sweet potato cubes and a quick creamy cabbage slaw.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Course Main Course
Cuisine American
Servings 4 servings

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.

Notes

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.
Keyword buffalo chicken sweet potato bowl, cabbage slaw, chicken breast, slow cooker, sweet potatoes