Slow Cooker Buffalo Chicken Sweet Potatoes
This Slow Cooker Buffalo Chicken Sweet Potatoes delivers 48g protein and 427 calories per serving — combining protein and carbs in one meal. Quick prep produces 4 servings with minimal active time, ideal for post-workout nutrition that covers macros without extra calculation. The carb inclusion supports recovery without overthinking your meal structure.
Ingredients
- •Chicken Breast, Boneless Skinless(680g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Hot Sauce, Frank'S RedHot(180g)
- •Coconut oil(30g)
- •1 teaspoon kosher salt
- •Garlic powder(5g)
- •Cayenne Pepper, Ground(3g)
- •Sweet Potato, Baked, Flesh Only
Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.
- •Cornstarch(15g)
- •Green Onion (Scallion)
- •Greek Yogurt (Nonfat)(120g)
Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.
- •Skim Milk(30g)
- •Vinegar, White(3g)
- •1/4 teaspoon ground black pepper
- •Cheese, Blue, Crumbled(80g)
Instructions
- 1Heat the coconut oil in a small saucepan over medium heat for 1–2 minutes until melted. Add the Frank's RedHot sauce, garlic powder, and cayenne pepper, then whisk until smooth. Remove from heat and set aside.
- 2Place the chicken breast in a large pot or Dutch oven and pour the buffalo sauce over it. Cover and simmer over medium-low heat for 20–25 minutes, until the chicken reaches an internal temperature of 165°F and is cooked through. Remove the chicken to a cutting board and shred with two forks.
- 3While the chicken cooks, place the sweet potato flesh in a microwave-safe bowl, cover loosely, and microwave on high for 3–4 minutes, stirring halfway through, until heated through and tender.
- 4Return the shredded chicken to the pot with the cooking liquid. Mix the cornstarch with 1 tablespoon water to form a slurry, then whisk it into the sauce. Simmer over medium heat for 5–7 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Toss the chicken to coat evenly.
- 5In a small bowl, whisk together the nonfat Greek yogurt, skim milk, white vinegar, and crumbled blue cheese until smooth and combined.
- 6Divide the warm sweet potato flesh evenly into 4 airtight containers. Top each with the buffalo chicken and sauce, then drizzle with the blue cheese dressing and garnish with sliced green onions.
- 7Cool to room temperature before sealing containers, then refrigerate for up to 4 days. Reheat in the microwave for 2–3 minutes before serving.
Nutrition — Per Serving
427
calories
48g
protein
20g
fat
- Carbohydrates
- 12g
- Saturated fat
- 12.2g
- Sodium
- 1606 mg
- Dietary fiber
- 0.4g
4 servings per batch · ~287g each
Macro data sourced from USDA FoodData Central
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Set up your profile to unlockCommon questions
How much protein does Slow Cooker Buffalo Chicken Sweet Potatoes have per serving?
Each serving delivers 48g of protein with 427 calories, paired with 20g fat and 12g carbs for a high-protein, moderate-calorie ratio. This is a top-tier choice when muscle-building protein intake is the priority.
How long does Slow Cooker Buffalo Chicken Sweet Potatoes take to prep?
Quick prep time produces only 4 servings per batch, making this recipe suitable for smaller meal prep cycles or families. Despite the lower yield, the slow cooker handles most cooking hands-off.
Is Slow Cooker Buffalo Chicken Sweet Potatoes good for muscle gain?
At 48g protein per serving, this recipe is built for muscle gain phases where hitting 180g+ daily protein is the goal. The carbohydrates from sweet potato support post-workout recovery without excess caloric density.
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