Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 sweet potatoes
- ranch dressing
- sliced green onion, for garnish
For the Slow Cooker Buffalo Chicken
- 1 1/2 pounds boneless skinless chicken breast
- 1 cup buffalo sauce
- ½ tablespoon white vinegar
- 1 tablespoon ghee or better
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Method
- Buffalo Slow Cooker Chicken: Add the chicken breast, buffalo sauce, vinegar, ghee, and spices to your crockpot. Stir to combine. Cook on high for 2-3 hours or until the chicken breast is cooked through, tender, and easy to shred. Use two forks to shred the meat in the buffalo sauce.
- Bake Sweet Potatoes: Preheat oven to 425 degrees. Thoroughly clean the sweet potatoes and remove any dirt or grit. Prick the sweet potatoes all over with a fork and place them on a sheet pan lined with parchment paper. Bake the sweet potatoes for 45-50 minutes until completely tender. You should easily be able to stick a skewer of toothpick into the thickest part. Once the potatoes are tender, remove them from the oven.
- Make Ranch Dressing: Add all of the ingredients to a high-powered blender or food processor until smooth and creamy.
- Assemble: When you are ready to serve, use a sharp knife to split the top of the potato open lengthwise. Give the potato ends a gentle squeeze inward to open it up a bit and use a fork to fluff the insides a bit. Top each potato with a generous spoonful of the shredded buffalo chicken. Top with sliced green onion and a drizzle of ranch dressing.