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!
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
Recipe Inspiration:https://www.wellplated.com/healthy-slow-cooker-buffalo-chicken/