How To: Slow Cooker – Buffalo Chicken Stuffed Sweet Potatoes

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Last week I was lounging by a pool, running in shorts, and enjoying daily 2 for 1 happy hours.

Now, I’m bundled up in a parka, glued to the treadmill, and have 2 slightly under the weather kiddos. Reality bites!

One benefit to being home in our lovely Toronto winter – this spicy chicken. Are you also freezing your little tush off? This spicy chicken will warm you up. Okay, I’m lying, nothing can warm you up from this past weekend’s -22 degree weather. But, I do promise it will make ya sweat a little.

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Really, it is so simple. A little hot sauce, a little oil, a sprinkle of spices. Done. It is quite a bit salty, so just keep that in mind – nothing a large glass of beer water can’t fix.

The homemade ranch dressing is totally optional. I find it does a good job at cutting the heat. But you could leave it out or simply top with a dollop of yogurt or drizzle of plain old mayo.

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I’m normally all for a slow and low cook in the slow cooker – a set it and forget it type of meal. But cooking the chicken breasts on high keeps them from drying out, which they have a tendency to do. And it also means it’s the type of dinner you can throw together in the afternoon with two sick kids hanging off your legs.

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While I’m missing that Florida sun, this chicken makes being home totally worth it – right?

Dara

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Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes with Homemade Ranch Dressing

Serves 4
Meal type Main Dish
Website Adapted from Well Plated

Ingredients

  • 4 boneless, skinless chicken breasts
  • 3/4 cups Frank's Red Hot
  • 2 Tbsp canola oil
  • 1/2 Tsp salt
  • 1/2 Tsp garlic powder
  • 1 Tbsp cornstarch (mixed with 1 tbsp water)
  • 4 sweet potatoes

Dressing

  • 5 Tbsp low-fat mayo
  • 2 Tbsp unsweetened almond milk
  • 1/2 lemon (juiced)
  • 1 Tsp apple cider vinegar
  • 1/2 Tsp onion powder
  • 1/2 Tsp garlic powder
  • 1/2 Tsp salt
  • 1/4 Tsp pepper

Note

This recipe comes together so quickly, making it the perfect weeknight dinner. You could also serve the chicken over your favourite grain, on top of a salad, or as a sandwich on a nice crusty bun.

Directions

1. Spray a slow cooker with cooking spray and place the chicken breasts in the bottom of your slow cooker.
2. Whisk together the hot sauce, canola oil, garlic powder, and salt. Pour over chicken. Cook on high for 1.5 hours, until chicken is cooked through and tender. Remove to a plate, shred using two forks, and set aside.
3. Add cornstarch mixture to slow cooker and whisk to combine. Cover and continue to cook on high another 20-30 minutes, until thickened. Add chicken back in and stir to evenly coat with sauce. Reduce temp to warm.
4. About an hour or so before chicken is done, prick sweet potatoes all over with a fork and bake in a 400 degree oven on a foil lined baking sheet for about an hour, or until soft and cooked through.
5. Cut sweet potatoes down the middle with a knife and push down with a spoon to create a little well in the middle. Top with chicken and drizzle with ranch dressing.
Dressing
6. Combine all ingredients together in a bowl.

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