Buffalo Chicken Stuffed Sweet Potatoes


Buffalo Chicken- YES

Sweet Potato- YES

Blue Cheese Crumbles- YES, YES, YES!

This dish hits Yes on so many levels. It is a delicious combination of sweet, savory, and spicy. It is simple to make and has practically no clean up. And it is a healthy version of everyone’s favorites. It starts in the crockpot, the easiest way to cook, Set it and Forget it! I found that when the chicken is shredded up, I had a lot of chicken left over, so pop it in the freezer for a second meal, or a whole new creation. (The chicken is perfect for a Buff Chicken Pizza, just saying!)

I made this dish for my husband last week and he was shocked at how good it was! Kids will love eating these little boat of deliciousness and husbands will love it because lets face it, it tastes so good it should be bad for you! This is a great dish to feed any junk food cravings without the food remorse!

Ingredients

1. 3 bone-less chicken breasts

2. 1/2 jar of Frank’s Buffalo Chicken Sauce

3. 1/2 cup of chicken broth

4. 8 medium sized sweet potatoes

5.  Blue cheese crumbles

6. One single sized container of plain Greek yogurt

7. Salt and Pepper

 Recipe

1.Place the chicken into a crockpot, and pour in the buffalo sauce and chicken broth. Make sure all of the chicken is covered.

*Note- My husband and I don’t like things super spicy, so I cut down the amount of sauce and added chicken broth. If you prefer a spicier dish then by all means omit the chicken broth and go for more buffalo sauce.

2. Set it and forget it. Let the chicken cook in the crockpot for 5 hours on low.

3. Once the chicken is finished cooking, with two forks shred the chicken.

4. Heat your oven to 425 degrees.

5. Using a fork prick the outside of the potatoes before they go into the oven. Place potatoes directly on the shelf in your oven and roast for about 45 minutes or until soft.

6. Once the potatoes are cooked through, remove them from the oven, and let cool enough until you can handle them.

7. Slice open the potatoes and form a little well for your chicken. Season the potato with salt and pepper.

8. Before topping the potato with the chicken, add a few crumbles of cheese onto the potato. This will ensure you get a little cheese with every bite. Then top your potato with a large heap of chicken. And garnish with a few more cheese crumbles.

9. Fill the rest of your potatoes the same way, and once you are finished pop them on a tray and back into the oven for 3 minutes so the cheese can melt slightly.

10. I wanted a healthy version of a blue cheese dressing, so I simply added a little blue cheese to the plain Greek yogurt. Blue cheese is a very bold flavor, so you don’t need a lot of it to make an impact.

11. Serve the sauce along side the potatoes for anyone looking for a little extra dipping!

 

I served these up with a salad and roasted asparagus for dinner, but they would also make a perfect snack for entertaining during March Madness!