Buffalo Chicken Sweet Potatoes
These buffalo chicken sweet potatoes are a delicious, healthy and filling meal! Sweet potatoes are baked until tender, then stuffed with slow cooked buffalo chicken. Topped with a delicious, greek yogurt blue cheese sauce!
Buffalo chicken sweet potatoes are super filling, healthy, and delicious! If you’re looking to cut back on the carbs, fat, and calories, but want to eat something tasty and fill your belly…then this recipe is for you!
Sweet potatoes have a great amount of nutrients, and they are filling! I have to say though, it is very rare of me to bake a sweet potato and eat it as is. The taste can get boring and bland.
Stuffing them with delicious pulled chicken, blue cheese sauce and green onions is the way to go!
The greek yogurt blue cheese sauce is amazing, and you can feel guilt free about eating it! I used a non fat, plain greek yogurt for the base. Added some black pepper, vinegar and blue cheese crumbles and that’s it!
It paired so well with the buffalo chicken!
Literally, the entire time my husband and I were eating these potatoes, we kept saying “how is this healthy?!”. They tasted amazing. So good that it seemed too good to be true that they are actually healthy.
These potatoes smelt so good, and looked so delicious that I had to give myself two. But they are super filling, so I could only eat one! Which is unlikely of me. Usually I’ll get seconds of a dish thats delicious.
Change up they way you eat sweet potatoes, and make this recipe! You can thank me later!
Enjoy!
Make sure to check out my recipe for sweet potato fries! https://thehungrylyoness.com/2019/06/02/sweet-potato-fries-with-sriracha-aioli/
Buffalo Chicken Sweet Potatoes
Equipment
- slow cooker
Ingredients
- 1½ lbs. boneless + skinless chicken breast
- 3/4 cups hot sauce I used Frank's hot sauce
- 2 tbsp coconut oil
- 1 tsp garlic powder
- 1 tsp salt
- 4 medium sweet potatoes
- 1 tbsp cornstarch – mixed with 1 tablespoon of water to make a slurry.
- chopped green onions
FOR THE BLUE CHEESE YOGURT SAUCE
- 1/2 cup nonfat plain greek yogurt
- 2 tbsp milk
- 1/2 tsp white vinegar
- 1/4 tsp black pepper
- 1/3 cup crumbled blue cheese
Instructions
- Grease the bottom of the inside of slow cooker.
- Add your chicken breast in slow cooker.
- In medium microwave safe bowl, mix together hot sauce, coconut oil, salt and garlic powder. Heat in microwave until coconut oil is melted. About 45 seconds.
- Pour sauce mixture over chicken.
- Cover slow cooker and cook on high heat for 1-2 hours, or low heat for 3-4 hours.
- When chicken is done, shred with fork and place back in crockpot. Turn on "keep warm".
- Preheat oven to 400 degrees.
- Carefully pierce potatoes with a few holes using a knife or fork. Place on baking sheet (no foil) and bake in preheated oven for about 1 hour. Potatoes are done when its easy to stick a knife through the middle.
- While sweet potatoes bake, in a small bowl, mix together the cornstarch and water. Mix it into the chicken to help thicken it a bit.
- Mix together ingredients for the blue cheese yogurt sauce. Set bowl aside.
- When your potatoes are done, let them cool off a bit. Cut into the middle of them to make an area to stuff with the chicken.
- Spoon some chicken in middle of potatoes, adding some blue cheese sauce on top, and green onions.
- Enjoy!
Notes
