Another recipe for you guys today. This may sound super weird to you, but trust me – it is SO good! I love buffalo chicken and I love sweet potatoes. So when I saw that The Real Food RDs combined these two favorites into Buffalo Chicken Stuffed Sweet Potatoes, I just knew I had to try it. And oh my gracious, I’m glad I did! You guys, these are so yummy!
I used The Real Food RDs’ idea (of combining the two), but my own recipe because I already love my Slow Cooker Buffalo Chicken recipe. So all I did was combine that recipe with a baked sweet potato and add a little ranch and BOOM! Deliciousness!
Buffalo Chicken Stuffed Sweet Potatoes
4 sweet potatoes
1 lb chicken breast
1 (15 oz) bottle Franks Red Hot Wing Sauce
1/2 packet of Ranch mix
Additional toppings if desired: Ranch dressing, extra Frank’s Wing Sauce, and chives
Slow Cooker Directions: Place chicken breasts in a slow cooker and pour in 3/4 of the wing sauce. Sprinkle the ranch dressing mix on top. Then cover and cook on low for 7 to 8 hours or high for 3 to 4 hours. Once the chicken has cooked remove it from the slow cooker and shred with two forks. Place back in slow cooker then mix so that all the meat is soaked in the sauce. Serve over baked sweet potatoes.
Stove Top Directions: Put chicken in large sauce pot and cover with water. Cover and turn heat to high. When water begins to boil, remove the lid and turn heat to medium-high. Let boil about 15 minutes until chicken is thoroughly cooked (a meat thermometer is important here!). Remove from water and shred chicken. Mix chicken with wing sauce and Ranch mix until well combined. Serve over baked sweet potatoes.
Sweet Potato Directions: Preheat oven to 400 degrees. Wash sweet potatoes and then prick several times all over with a fork. Line a tray with aluminum foil and then spray with a light layer of olive oil spray. Place sweet potatoes on tray and bake for 45 minutes to 1 hour (depending on the size of your potatoes). I usually check them at 45 minutes and if they aren’t done yet, pop them back in for an extra 5-15 as needed.
I know that is a lot of words, but that’s just because I gave you guys multiple options for making these. Ever since I discovered this recipe a few months ago, it has been a go-to in our rotation for busy nights because it’s so simple to put together. And yes, if you were in a huge hurry, you could even microwave your sweet potatoes. But if you are home and able to let them bake for an hour while you work on other things – the difference is totally worth it!
Have you ever stuffed your sweet potatoes with something savory?