Buffalo Chicken Stuffed Sweet Potatoes
These buffalo chicken stuffed sweet potatoes are an easy, healthy dinner made with slow cooker shredded chicken and tender sweet potatoes. Packed with bold flavor, protein, and fiber, they’re perfect for busy weeknights or meal prep.
Servings: 6
Calories: 315kcal
Ingredients
- 1.5 lbs boneless skinless chicken breast
- ¾ cup Franks Buffalo Sauce
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 3 sweet potatoes
- ½ cup Light Ranch dressing
- 1 bunch green onion
Instructions
- Spray slow cooker with cooking spray. Place chicken breasts in the slower cooker. Top with buffalo sauce, salt, and garlic powder. Cook on low for 4.5 hours.
- About 30 minutes before the chicken is done, wash sweet potatoes and poke holes in them to vent. Microwave for 5 minutes. Flip potatoes and microwave for additional 5 minutes.
- Place on a foil-lined baking sheet and bake microwaved potatoes at 400 degrees F for about 20 minutes until they can easily be pierced with a fork.
- Once the chicken is done, shred finely with a fork.
- Slice sweet potatoes in half. Fork the potatoes to loosen up the insides. Top with shredded chicken, drizzle with ranch dressing, and top with green onions.
Notes
Nutrition Disclaimer: Nutrition facts are estimates and may vary by ingredients, brands, and portion sizes. Use them as a general guide, not a guarantee.
Meal prep tip: Store the buffalo chicken and sweet potatoes separately for best texture, or assemble ahead of time for grab-and-go meals.
Optional toppings: Cheese isn't necessary but if you want to add some, try cheddar or Pepper Jack!
Storage & reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
Nutrition
Serving: 1g | Calories: 315kcal | Carbohydrates: 24g | Protein: 26g | Fat: 12g | Cholesterol: 78mg | Sodium: 1682mg | Fiber: 4g | Sugar: 6g
