Buffalo Chicken Stuffed Sweet Potatoes

Ingredients

• 3 lb Chicken breast
• 1 White onion (Diced)
• 8.5 oz Buffalo sauce (Primal Kitchen brand used)
• 1 cup Greek yogurt (Plain, 5% fat)
• 4 Sweet potatoes (Halved lengthwise)
• Avocado oil spray (Or any cooking spray or oil; amount not specified)
• 1 tsp Sea salt
• 0.5 tsp Black pepper
• Ranch dressing (Primal Kitchen brand used; amount not specified)
• Green onions (Sliced; amount not specified)

Steps

1. 1

   Add the chicken breast and diced onion to the crockpot. Pour the buffalo sauce over the top.

2. 2

   Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.

3. 3

   About 45 minutes before serving, preheat the oven to 400°F (200°C).

4. 4

   Spray both sides of the sweet potato halves with avocado oil spray.

5. 5

   Sprinkle the sweet potatoes with the sea salt and black pepper.

6. 6

   Arrange the sweet potato halves cut side down on a baking sheet. Roast for 30–40 minutes, until the cut side starts to caramelize.

7. 7

   Remove the sweet potatoes from the oven and let them rest for a few minutes.

8. 8

   Turn off the crockpot. Keeping the liquid in the pot, pull the chicken into smaller pieces right in the crockpot.

9. 9

   Add the Greek yogurt to the crockpot and mix well with the chicken and liquid.

10. 10

    Place a sweet potato half cut side up on a plate. Use a fork to dig a small well in the center.

11. 11

    Spoon buffalo chicken onto the sweet potato. Finish with ranch dressing and sliced green onions.

Notes

The recipe gives a slow-cooker time range and roasting time; the total time is an estimate based on the low setting and does not include the parallel oven cooking. Quantities for the spray, ranch dressing, and green onions are not specified.

Nutrition per serving

• main
• dinner
• slow-cooked
• roasted
• gluten-free
• high-protein
• comfort food