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Buffalo Chicken Stuffed Sweet Potatoes

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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 Servings
Course: dinner
Ingredients Method Notes

Ingredients
  

  • 1.5 lb Chicken Breasts
  • 4 Sweet Potatoes
  • 3/4 cup Frank’s Red Hot Sauce
  • 1 Tbsp and 1 tsp Butter melted (coconut oil can be substituted)
  • 1/2 cup Greek Yogurt
  • 2 Tbsp Milk
  • 1 tsp White Vinegar or apple cider vinegar
  • 1/8 tsp Black Pepper
  • 1/3 cup Blue Cheese lime juice can be used instead

Method
 

  1. Brush sweet potatoes with melted butter or coconut oil.
  2. In a small bowl, mix together the red hot sauce and the remaining melted butter.
  3. Place chicken breasts in bottom of slow cooker. Pour 1/4 cup of hot sauce mixture over the top of the chicken to coat. Place the sweet potatoes on top of the chicken, touching the edges of the slow cooker.
  4. Cover and cook on low for 6 hours, or until the chicken is cooked through to 165° and the sweet potatoes are soft.
  5. Meanwhile, in a small bowl, mix together the yogurt, milk, vinegar, pepper, and blue cheese and stir until combined. Keep refrigerated until ready to serve.
  6. Remove sweet potatoes carefully and set aside. Shred the chicken and return to the slow cooker. Pour 1/4 cup of hot sauce mixture into slow cooker with chicken and mix.
  7. Slice sweet potatoes and top with shredded chicken, blue cheese topping, and remaining hot sauce. Enjoy!

Notes

For a freezer friendly version, simply place the chicken in a resealable bag, along with hot sauce, and butter. Freeze for up to 3 months and thaw overnight before placing in the slow cooker to cook as directed above.