Special Diet - Created Date : 2.11.2019

Slow Cooker Buffalo Chicken

Slow Cooker Buffalo Chicken

Slow Cooker Buffalo Chicken

Slow Cooker Buffalo Chicken Stuffed Sweet Potato is where it’s at!

A hearty slow cooker recipe for all you buffalo chicken fanatics.

Here’s a recipe for you to add to you dinner menu this week. The mix of heat from the homemade Buffalo sauce with the coolness from the homemade ranch creates one insanely delicious combination. It gets better because this slow cooker buffalo chicken recipe uses simple and clean ingredients and it’s quick to prepare. You’ll need about 10 minutes of prep time to make the homemade buffalo sauce, throw the ingredients in a slow cooker and to whip up the homemade ranch. When you come back in 4-6 hours all you’ll have left to do is bake (or pressure cook) the sweet taters and shred the chicken. Pretty easy, huh? No need to complicate things here.

If you love buffalo chicken wings as much as my hubby does, this recipe is for you!

I consider this a ‘man-friendly’ recipe. While this isn’t a chicken wing recipe per se, it most definitely will satisfy that ongoing craving for ‘wing sauce’. And even if you’re not a buffalo chicken wing fan (like me), I think you’ll be pleasantly surprised at how much you like this recipe, too.

If you’d rather serve the slow cooker buffalo chicken in a lettuce wrap or in a regular baked potato – by all means, go for it!

Slow cookers are not just for fall and winter.

Both Jess and I use our slow cookers all year round. Why? You might ask. Here are a couple of reasons.

On hot and humid summer days, using a slow cooker will eliminate the need for using the oven and raising the temperature inside your home requiring your air conditioner to work even harder.

Summer is BUSY! Slow cookers are convenient and make meal preparation less of a hassle. You’ll have more time to spend on summer activities you enjoy…or on the never ending yard work.

You can ‘summer up’ any slow cooker meal by pairing it with a fresh salad or in-season veggies from the garden or Farmers market. For example, our slow cooker chicken tacos is a perfect recipe for a Build-your-own taco night with all of the fresh fixings.

Stuffed in a sweet potato and drizzled with ranch makes for one mouth-watering and insanely delicious meal.

Stuffing the slow cooker buffalo chicken inside of a perfectly baked or grilled sweet potato tones down the ‘kick’ that comes from the Sriracha. However…..if you like the ‘kick’, by all means add a little cayenne to the sauce – see recipe.

And then the ranch! Oh the ranch. This is a must try dairy-free, paleo-friendly recipe and it pairs so wonderfully with this slow cooker buffalo chicken. You’d be missing out if you didn’t take the 5 minutes to make this homemade ranch. Plus, you can use leftovers on summer salads or as a fresh veggie dip. Heck, you might as well double the recipe.

Is your mouth watering yet? Mine is! Give this recipe a try and let us know what you think!


In a small saucepan on medium-high heat, combine the hot sauce, ghee, coconut aminos, garlic powder and optional cayenne. Stir together and heat until ghee is melted.

Pour sauce into slow cooker.

Cook for 4-6 hours on low or until chicken is tender.

Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce.

Turn slow cooker to warm (or remain on low) until ready to serve.

Serve chicken in baked sweet potatoes and drizzle with buffalo sauce and ranch, if desired.


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Serving Size:1/8 of recipe + 1 small sweet potato


Sugar:9 g

Sodium:500 mg

Fat:13 g

Carbohydrates:25 g

Fiber:3 g

Protein:24 g

So tell me, do you use your slow cooker all year round? Comment below.

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All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians.

About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she and her husband reside on 5 acres with their two pups, Walter & Lucy. She’s a creator of simple and wholesome recipes, a lover of nature, a crossfitter, a seasonal runner, and she’s on a mission to inspire as many as she can live a healthier and happier life from the inside out.

Hi Michelle! Great question. We’ve included a link to a Sriracha sauce recipe that is indeed Whole30-friendly thanks to NomNom Paleo! Or here is a Buffalo wing sauce you could use in this recipe…http://www.tessemaes.com/products/hot-hot-sauce. Hope this helps!

Hey there! I noticed you have ghee listed in the directions but not in the ingredients. How much did you use? We don’t have any but I’m assuming coconut oil or butter would work in its place.. Just curious how much to use. Thanks!

This is great, and to answer a previous question the original Frank’s hot sauce is whole 30 compliant. I can see myself making this often as I just bought a truck load (just kidding) of boneless skinless thighs from Costco.

The recipe has been updated to include coconut oil as a sub for those that wish to avoid ghee. However, because of the way ghee is made, most individuals who follow a “dairy-free” diet can tolerate pure ghee because the lactose and whey are removed.

You’re not blind – we changed the sriracha to Frank’s Red Hot sauce in the ingredients but forgot to change it in the directions. You can certainly use sriracha if you’re not doing a Whole30 – both work great (but only the Franks is Whole30-legal).

NomNom Paleo has a AWESOME sriracha recipe. I’d never had sriracha before, and now I have a freezer full of Whole30 compliant sriracha made from my own garden-grown red jalapeños (they are too hard to find in the stores IMHO). I’ll never be without it again!

Holy moly, these are good! I used all chicken breast (it’s what I had on hand), butter instead of ghee, and a little apple cider vinegar rather than coconut aminos. Topped with scallions and a little ranch and it was really indulgent yet still relatively healthy. Perfect football food. ??

You asked a question about using the crock pot year round. I do, there are a lot of recipes that are so easy in the crock pot, do a whole chicken and then make bone broth from the left overs is one of my favorites, then I put the broth in quart jars and freeze it.

Put food in forget about it and have a great meal at the end of the day, what’s not to love about using the crock pot?

I also use mine year round – it’s such a time saver to roast a whole chicken and then make the broth right afterwards. Though, admittedly, I use my slow cooker less often now that I have an Instant Pot. This reduces the time it takes to make a chicken from 4-5 hours to just 40 minutes and only 2 hours for broth – and it uses far less energy to do so.

Great question! I cook a pound of boneless, skinless chicken breasts on high pressure for 6-8 minutes then do a quick pressure release. For bone-in breasts or thighs you’d need to increase the cooking time to 10-15 minutes.

To make this recipe in the Instant Pot you’d want to combine all of the ingredients then use the ‘Poultry’ setting which is preprogrammed to cook for 15 minutes at high pressure then allow 10-15 minutes for pressure to naturally release. Release any residual steam, remove the lid then shred the chicken right in the pot! If the sauce seems too watery, press the ‘Saute’ button to cook off some of the excess moisture.

This recipe is a Whole30 favorite of mine! Instead of making my own ranch, I use Tessemae’s Whole30 approved ranch. It’s so easy to make and super delicious. My husband even likes it which is a huge compliment. This will be added to my recipe rotation for sure.

I’ve had this recipe pinned forever and finally made it but opted for the “lazy version.” If anyone is interested, here is what I did:

Had some shredded up rotisserie chicken from leftover from a Costco chicken. Baked a sweet potato in the oven (about 50 mins at 400 is how I do it). Heated up a skillet with some Kerrygold butter (not perfectly paleo I know), and threw in some garlic. The tossed in a handful of the shredded chicken and enough hot sauce to coat (I used Crystal brand which has no sugar). Dash of coconut aminos and some cayenne pepper (as directed in the recipe). Sauteed for a few mins and then threw on top of the potato and I topped with Primal Kitchen Ranch. So my “lazy version” took about 5 mins of active preparation and it was AMAZING! Thanks for the recipe!

Hello! I see this can be geared toward not using the oven on a summer day, however, I don’t see any instructions on how to cook the sweet potato? Is this done separately on your own and then topped with the chicken? Thanks!

The sweet potato is cooked on it’s own. To avoid using the oven you could either

1) Bake the sweet potatoes separately in the slow cooker (rinse sweet potatoes under running water then without drying them, place them in the bottom of the slow cooker and cook on LOW for 6-8 hours or HIGH 3-4 hours, depending on the size of the potatoes, until soft) 2) Cook the sweet potatoes in an InstantPot (place on rack and add 1 cup water) at high pressure for 15-20 minutes depending on the size of the potatoes, or 3) Microwave them until tender

Yes this meal is freezer friendly. I’d suggest making the recipe first and then freezing the chicken in a sealed container or freezer bag. When you want to make it, thaw it out in the fridge overnight and then slow cook it on low for 4-6 hours or heat it up on the stove.

You can add the chicken and sauce to the InstantPot then use the ‘Chicken’ button (15 minutes at high pressure). You can either do a natural release or quick release – then switch to saute mode to reduce the juice if needed once you’ve shredded the chicken (either in the pot or by removing it to a cutting board). Hope that helps!

I am so happy I found your page, I absolutely LOVED this dish. I made if for dinner the other night and couldn’t wait to have the leftovers for lunch yesterday!!! And that Ranch dressing,..OMG so good. I actually put that on a burger that I was having with tomato, pickle and avocado. It added such a nice zing. I love that I can replace my ketchup with that. Thank you so much for sharing. I am looking forward to what you have in store for me tonight.

Hi! I was wondering about the sweet potato…the recipe calls for them but the directions don’t say anything about cooking them. I assume they are cooked. But are they cooked with the chicken in the crock pot or totally separate? Please share.

I have made the chicken from this dish twice in the last week! We have put the chicken on top of salad, nachos, and in wraps. I doubled the chicken and used 1/3 cup siracha and a 1/3 cup hot sauce. So flavorful!

Sorry to hear your sauce burned. I’ve had that happen a couple times when using chicken breasts that were a little dry (or I patted them dry) – My fix was to add just a bit of water to the pot along with the sauce and it fixed the issue.

I’d add an minute or two to the cooking time. You can still use the Poultry setting – the time is a preset so it can be adjusted up or down with the “-/+” buttons (it just gives you a good starting point!)

Made this tonight!! So yummy! I loved pairing the sweet and spicy flavors together. Who knew something healthy could taste this good?! I topped mine with some chopped green onions and it was perfect. Will definitely be making again!!

Yes, I use my crockpot year round. Can’t imagine life without it! I absolutely love this buffalo chicken recipe!! It has become a staple in my home. Thank you so much for creating it and sharing it as well.

I’ve made this recipe 4 times in the last few months. It’s great!!! And love the ranch + sweet potato recipes too!! Quick question – I’m pre-making and freezing this weekend for a beach house trip next weekend. Won’t be taking my pressure cooker for warming… suggestions for re-heating that will recreate the recipe as close as possible??

I would reheat this by placing the thawed meat in a glass casserole baking dish, adding a bit of water and covering tightly with foil and warming in a 350F oven for 30-35 minutes or until hot. Alternatively, if you don’t want to turn on the oven then you can place the thawed (or partially thawed) meat in a large pot, add a little water, cover with lids and heat over medium heat (stirring and adding a little water as needed) until heated through. I hope that helps!

WOW! I am in love! My boyfriend said “this chicken is the best thing I’ve ever tasted!” Bahahaha! And he is a wing fanatic. Thanks for a great healthy recipe that took minutes to prepare. I can’t wait to discover more on your site. =D

I needed a Gluten Free and Dairy Free recipe and I used this…but I had to make a substitution. Franks “Red Hot Sauce” is NOT Gluten Free, so be careful. I found a Buffalo Wing sauce at the Grocery Store that I used as a substitution. Otherwise, it was delicious!

I just made this for my family and everyone loved it! We always rate recipes at the end of the night and the boys said it was 6/5. It’s nice and filling it doesn’t even need a side. We cut the hot sauce in half and its a good thing we did because it was spicy enough for us. We also used half thighs and half breasts. I put it in the instant pot for an hour. What a great recipe.

You’re right, it’s not. You can certainly add the vinegar if you’d like more tang but we found that the longer cooking time of the slow cooker resulted in that vinegar tang disappearing (funny things happen to flavors when slow cooking!). If you want that tang, we’d suggest adding a bit of vinegar to the cooked chicken and tossing well before serving. Hope that helps!

My daughter passed this recipe on to me after I raved about it at her home. My guests loved it. My sister, who is a cook at a Native American school and oftentimes has to create a recipe for feast menus said she would never have thought of putting these particular foods together. This is a keeper:)

Back onto Whole 30 again and I have to say this is one of the best recipes I’ve found out there. A lot of times things will sound really good but the actual end product is not what I was looking for/expecting. This one is amazing. I halved it because there is only one of me, but this is just as good, if not better, the next day! Thank you!!

Hi Erica. I have not made this recipe in the Instant Pot but if I were to I would add everything to the IP and set it on the poultry setting (or Manual if your version doesn’t have a poultry setting) for 15 minutes on high pressure. Once the time is up, let it naturally release for 5 minutes. Then switch the valve to vent to release the rest of the pressure. Next, shred the chicken and toss to coat. Hope that helps!

We have not tested a stovetop or oven version for this dish so please keep in mind that this is only my educated guess.

Place all ingredients in a Dutch oven with a heavy lid (or a glass baking dish covered tightly with foil). Place in preheated 275F oven and bake for 3-4 hours or until chicken is cooked through and you can shred it with two forks.

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The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

Microwave cooking and nutrition

Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?

How does microwave cooking work?

Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.

Are microwaves safe to cook?

Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.

When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.

Are microwaves bad for your health?

The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.

But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.

Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"

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