Tuesday, February 21, 2017

Buffalo Chicken Stuffed Sweet Potatoes

clean eating, buffalo chicken, sweet potato recipes, buffalo chicken crockpot recipes, sarah griffith, top beachbody coach,

This is the ONLY way I can eat a sweet potato.  wish I loved them because they are so good for you but I just don't. Unless I make it this way. So weird! Regardless this recipe just works for me and might work for you too incase you struggle with this too. 

Give it a try and let me know how you like it. 

Makes  4 servings
PREP TIME: 10 minutes
COOK TIME: 2-3 hours (on high) or 4-5 hours (on low)
TOTAL TIME: 2-3 hours (on high) or 4-5 hours (on low)

  • 1.5 pounds boneless skinless chicken breasts (about 3)
  • 3/4 cup hot sauce, such as Frank’s Red Hot
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cayenne
  • 4 sweet potatoes
  • 1 tablespoon cornstarch
  • 1 bottle of yogurt ranch dressing or yogurt blue cheese or just regular if you prefer.
  • Cheddar cheese I used about 8 ounces
1. Lightly coat a slow cooker with cooking spray (I used a 6-quart but believe a smaller size would be fine too). Place the chicken in the bottom of the slow cooker.
2. Place the hot sauce, salt, garlic powder, and cayenne in a bowl then stir until smooth. Pour the sauce over the chicken. Cover the slow cooker, then cook for 1 1/2 – 2 1/2 hours on high or 4-5 hours on low.
3. About 30 minutes before the chicken is done, bake the sweet potatoes: Preheat your oven to 400 degrees. Prick the sweet potatoes all over with a fork, then place them on a foil-lined baking sheet. Bake until the sweet potatoes are tender, about 45 minutes to 1 hour, depending upon the size of your sweet potato. Turn off the oven and leave the sweet potatoes inside to keep them warm.
4. Once the chicken is shredded and while the sweet potatoes bake, mix the cornstarch and 1 tablespoon water together. Add it to the cooking liquid in the slow cooker, then whisk to combine. I added in about 4 ounces of cheese at this time. 
5. Cover the slow cooker and cook on high for 30 minutes to allow the sauce to thicken, stirring once halfway through. Once thick, return the chicken to the slow cooker and toss to coat. 
6. You may need to take some of the sweet potato out. I had to scoop about a spoonful and set it aside so that the chicken would fit inside of it. Then top with your dressing as well as cheese. I used green onions as a garnish but it wouldn’t be necessary.

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