Ingredients

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1.5 pounds boneless, skinless chicken breasts
1 cup buffalo sauce (adjust for heat)
4 medium sweet potatoes
1/2 cup ranch seasoning mix
4 ounces cream cheese (room temperature)
Optional toppings: celery, carrots, blue cheese crumbles, green onions

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Instructions

Pierce sweet potato skins with a fork
Place chicken and buffalo sauce in slow cooker
Cover and cook on low for 6-8 hours or high for 3-4 hours
Shred chicken with two forks in slow cooker
Mash cream cheese until smooth, stir in ranch seasoning
Bake sweet potatoes at 400°F (200°C) for 45-60 minutes until tender
Slip skin off sweet potatoes (they should already be cooked and soft)
Spoon buffalo chicken into cooled sweet potato shells
Top with ranch-cream cheese mixture and optional garnishes

Notes

Use a gluten-free buffalo sauce for dietary restrictions
Substitute turkey breast for leaner protein
Add cooked quinoa or rice to create a heartier filling
For more moisture, include a splash of chicken broth

Author: Jasmine
Prep Time: 15
Cook Time: 480
Category: Cozy Chicken
Method: Slow Cooking & Roasting
Cuisine: American

Nutrition

Serving Size: 1 stuffed sweet potato
Calories: 450
Sugar: 2g
Sodium: 1300mg
Fat: 18g
Saturated Fat: 8g
Carbohydrates: 48g
Fiber: 7g
Protein: 30g
Cholesterol: 120mg