Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes
These slow cooker buffalo chicken stuffed sweet potatoes are a great twist on the classic baked sweet potato. Top with avocado and cilantro for a fresh finish!
Ingredients
- 4 medium sweet potatoes
- 1.5 lbs boneless skinless chicken breasts (about 3 medium breasts, 340g)
- 3/4 cup buffalo sauce
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 large avocado, diced
- 1/4 cup chopped cilantro
Instructions
- In a large slow cooker, add the buffalo sauce, garlic powder, salt, pepper, and the chicken breasts.
- Let the chicken cook on high for 3-4 hours or low for 5-6 hours. The chicken is done when it reaches 165 degrees and shreds easily with a fork.
- While the chicken is cooking and you are about an hour away from serving time, begin baking the sweet potatoes. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Wash and dry the sweet potatoes. Poke the sweet potatoes several times with a fork on all sides. Place the sweet potatoes on the lined baking sheet in the oven. Depending on the size of the sweet potatoes, bake for 45 minutes to an hour or until the potatoes are very soft and easily pierced through with a fork or knife.
- Once the chicken has reached 165 degrees and is completely cooked through, shred the chicken breasts finely with two forks. At this point, you can also choose to add additional buffalo sauce to the mixture depending on how much sauce was absorbed by the chicken.
- To serve, slice a sweet potato down the center and push the two ends in towards the center to open the potato. Add ¼ of the buffalo chicken mixture to the center. Top with ¼ of the avocado and sprinkle with chopped cilantro. Drizzle with more buffalo sauce if you choose.
Notes
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