Crockpot Buffalo Chicken Stuffed Sweet Potatoes

Thursday, March 09, 2017


Chicken breast, sweet potatoes and broccoli...how "Bro Diet" of me! As boring as this might sound, this recipe is FULL of flavor! The spiciness of the buffalo chicken, with the sweetness of the sweet potato is the perfect savory/sweet combination. Pair this with some roasted broccoli with garlic and you have yourself a meal! 

I don't know about you, but I am so over steamed broccoli. Even when steamed just right, it lacks flavor (unless made with a lot of butter and salt--not recommended!). Cutting the broccoli length wise (see picture) and tossing with some olive oil, freshly minced garlic, salt and pepper and then roasting it (400*F for 15-20mins) brings it back to life! It's a must try if you're sick of broccoli :)


Cut broccoli lengthwise so that the stems cook evenly.
Roast at 400*F for 15-20 mins, until some edges have browned. Perfect to through in after the sweet potatoes cook, while they cool! 


While the chicken is cooking in the crockpot, you have time to perfectly bake the sweet potatoes! We all try to pretend like microwaved sweet potatoes taste "just as good"...but they DON'T and you know it! I've tried a lot of different sweet potato baking techniques. This is what I have found works best: NO foil, NO oil! Just wash the potatoes, poke 5-6 holes in each sweet potato, place directly on top oven rack and bake at 400*F for 45 minutes to 1 hour! Make sure you put a baking sheet with foil on it on the bottom rack to catch the drippings. This baking method makes for a crispy skin and fluffy flesh. Just look for yourself!


Baking the sweet potato (as opposed to microwaving) is SO worth the wait!!
This recipe really cannot get much more simple. Stick the three ingredients in the crockpot, set and forget for a few hours, bake the sweet potatoes, cook your veggie and BOOM, done! It is also great for a sunday meal prep. The buffalo chicken is so versatile: on a sweet potato, on a salad, in a wrap, on top of rice--you name it! It's also sooo good with Bolthouse Farms blue cheese dressing, or fresh blue cheese! I use the rest of the ranch packet from this recipe to make my own ranch with FF plain Greek yogurt.


I am HOOKED. Just try it for yourself! 

Prep Time: 10 mins
Cook Time: 4-5 hours
Macros: for 1 small sweet potato and 4 oz chicken
214 cals, 1g fat, 12.4g carbs, 27.3g protein
(macros vary depending on ingredients used)

Ingredients:
1 lb chicken breast
1/3 cup buffalo sauce (Frank's, Sweet Baby Rays)
1/2 packet Greek yogurt ranch (dry powder)
4 medium sweet potatoes
Optional: plain fat free Greek yogurt

Directions:
1. In a small bowl, combine buffalo sauce with dry ranch packet.
2. Set slow cooker to low, place chicken breast in, then pour buffalo/ranch mixture over top. Turn chicken breasts to coat. Cook for 4-5 hours
3. 1 hour before chicken is done, preheat oven to 400*F. Poke 5-6 holes with fork on each sweet potato. Place potatoes directly on top oven rack, and a baking sheet lined with foil on bottom rack (to catch the drippings). Bake for 45mins-1 hour, depending on the size of your potatoes. 
4. Shred chicken in crockpot and let simmer for about 30 minutes. The longer the better! You probably need to prepare your veggie at this point :) I recommend roasting broccoli with olive oil, fresh minced garlic, salt and pepper at 400*F for 15-20mins. 
5. When sweet potatoes are cooled, cut down the middle and stuff with the shredded chicken. 
Optional: mix remainder of the Greek yogurt ranch packed with 1/2 cup plaing FF Greek yogurt and 1.5 tbsp milk. Top potato and chicken! 


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