Healthy Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes
Ingredients
The Buffalo Chicken
-
1½
pounds
boneless skinless chicken breasts
-
¾
cup
hot sauce
-
2
tablespoons
coconut oil
-
1
teaspoon
kosher salt
-
1
teaspoon
garlic powder
-
½
teaspoon
ground cayenne
-
4
pieces
sweet potatoes
-
1
tablespoon
cornstarch
-
1
tablespoon
water
-
to taste
chopped green onions
The Blue Cheese Yogurt Dressing
-
½
cup
nonfat plain Greek yogurt
-
2
tablespoons
milk
-
½
teaspoon
white vinegar
-
¼
teaspoon
ground black pepper
-
⅓
cup
crumbled blue cheese
Instructions
- Coat the slow cooker with nonstick spray and place the chicken at the bottom.
- Mix hot sauce, coconut oil, salt, garlic powder, and cayenne in a bowl and microwave until melted.
- Pour the sauce over the chicken and cook on high for 1½ to 2½ hours or low for 4 to 5 hours.
- Remove and shred the chicken once cooked.
- About 30 minutes before the chicken is done, bake the sweet potatoes at 400°F until tender.
- Mix cornstarch and water to create a slurry and add it to the slow cooker to thicken the sauce.
- Return the shredded chicken to the slow cooker and toss to coat.
- For the dressing, whisk together Greek yogurt, milk, vinegar, pepper, and blue cheese.
- Serve the shredded chicken over the sweet potatoes, topped with the dressing and green onions.
Nutrition Facts (estimated)
Servings
4
Calories
441
Total fat
15g
Total carbohydrates
31g
Total protein
44g
Sodium
20mg
Cholesterol
119mg
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