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Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes

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Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes combine spicy, tender shredded chicken with naturally sweet roasted potatoes for a bold and wholesome meal. This easy, protein-packed dish is perfect for meal prep, weeknight dinners, or game-day feasts.

Ingredients

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 3/4 cup Frank’s RedHot or buffalo-style hot sauce
  • 2 tablespoons ghee or butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4–6 medium sweet potatoes
  • Optional toppings: ranch or blue cheese dressing, sliced green onions, chopped celery, crumbled blue cheese

Instructions

  1. Place the chicken in the slow cooker.
  2. In a small bowl, whisk together the buffalo sauce, melted ghee or butter, garlic powder, onion powder, salt, and pepper.
  3. Pour the sauce mixture over the chicken.
  4. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shredded.
  5. While the chicken cooks, preheat the oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45–60 minutes, until soft.
  6. Shred the chicken in the slow cooker using two forks and stir to coat it in the sauce.
  7. Slice open each baked sweet potato and lightly mash the inside with a fork.
  8. Stuff the sweet potatoes with shredded buffalo chicken and top with desired toppings.

Notes

  • Use chicken thighs for juicier results, or breasts for a leaner option.
  • Sweet potatoes can also be cooked in the slow cooker wrapped in foil.
  • To make it dairy-free, use dairy-free ghee and dressing alternatives.
  • Adjust the heat level by adding more or less hot sauce.

Nutrition

Find it online: https://thefamilycooking.com/slow-cooker-buffalo-chicken-stuffed-sweet-potatoes/