Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes

5 from 3 votes

Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes

These Buffalo Chicken Stuffed Sweet Potatoes are the perfect easy weeknight meal. The chicken is cooked in a crockpot then tossed with pre-made buffalo sauce and stuffed inside a roasted sweet potato. You can top with them blue-cheese crumbles or ranch and green onions for a flavorful and balanced meal.

Prep Time2 30

Cook Time1

Course: dinner, Gluten Free, Main Course

Cuisine: American

Servings:

Calories: 314kcal

Author: Nadia

Ingredients

4 Sweet Potatoes
1 lbs Chicken Breast Shredded
8 oz Buffalo Sauce Primal Kitchen
½ teaspoon Sea Salt
1 teaspoon Olive Oil

Optional Toppings

Blue Cheese
Green Onions
Ranch Dressing Primal Kitchen

Instructions

Place your chicken breasts in the slow cooker with a pinch of salt, and cook on low for 2 to 2.5 hours, or until cooked through.
When the chicken has about 1 hour left to cook, preheat the oven to 400 F.
Wash and dry sweet potatoes. Using a knife, poke a few holes on all sides of the sweet potatoes.
Cover the sweet potatoes in olive oil and season the skins with sea salt. Bake the sweet potatoes for 45-60 minutes or until soft to the touch.
In the meantime, remove the chicken from the slow cooker and place it in a bowl and shred it using two forks. Next add the buffalo sauce, then toss to combine.
Once the sweet potatoes have cooled slightly, slice them lengthwise (going only about ¾ of the way through the potato) and expose the flesh.
With a fork, gently lift and fluff the flesh from the bottom and sides of the sweet potatoes.
Fill the sweet potato with the shredded buffalo chicken mixture, and add your favorite toppings.

Notes

Expert Tips And Notes

Be sure to oil and salt your potatoes! This will ensure you have a crispy and flavorful skin.
Don't overcook your chicken! Make sure you cook the chicken on low, so it's still juicy and tender.

Nutrition