Food, skinny recipes, weight watchers

Buffalo Chicken Stuffed Sweet Potatoes

Hey y’all!!

Today we’re making buffalo chicken stuffed sweet potatoes and I cannot rave about them enough! The mix of sweet and spicy is delicious and surprising to the taste buds.

My love affair with sweet potatoes is relatively new and we have along, complicated history together. One of my earliest memories is my cousins trying to make me eat sweet potato casserole on Thanksgiving. The mixture of yams and marshmallows was not appealing to me (and it still isn’t) and I didn’t go near a sweet potato for almost 15 years.

That all changed my senior year of college and I tried to roast one and regroup and let me just tell you, I can’t stop eating them now. I LOVE sweet potatoes.

Compared to regular baking potatoes, sweet potatoes are lower in calories and carbohydrates and higher in fiber and Vitamin A.

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What You’ll Need:

1 – 1.5 lbs. boneless, skinless chicken breasts (2-3)

1 cup of Frank’s buffalo sauce

½ cup chicken broth

2 tablespoons coconut oil

1 teaspoon kosher salt

1 teaspoon garlic or onion powder

1 teaspoon Mexene chili powder seasoning

½ teaspoon cornstarch

4 sweet potatoes

Chopped green onions, for serving

Drizzle of ranch, for serving

Bleu cheese crumbles, for serving

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What You’ll Do:

1. Lightly coat slow cooker with cooking spray and place in chicken. Pour melted coconut oil, ¾ cup of hot sauce, chicken broth, salt, garlic powder, and chili powder over the chicken.

2. Cover the slow cooker, then cook for 1.5 – 2.5 hours on high or 4 – 5 hours on low, until the chicken is completely cooked through and reaches an internal temperature of 165 degrees F. remove chicken and shred. Here you can add in some chopped green onions if you desire.

3. After the chicken is shredded add in cornstarch and remaining ¼ cup of hot sauce and cook on low for about 15 minutes.

4. About 45 minutes before the chicken is done, bake the sweet potatoes at 425 degrees F. Bake until the potatoes are tender. Leave inside of oven to keep warm until serving.

5. Cut potatoes lengthwise and stuff with chicken mixture.

6. Top with green onions, bleu cheese crumbles, and ranch drizzle as desired.

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What You’ll Need to Know:

This was another home run recipe for my family. My mom was super hesitant to even try it because she hates anything that has more spice than cracked pepper, but even she loved it! To cut back on calories you can skip the bleu cheese and ranch – I personally don’t love bleu cheese so I skipped out on the crumbles. The chicken mixture was so good and we even had enough left over to eat it for the next few days. The best part of this recipe is the fact that it’s mostly a lot of waiting around, so it’s no frills and low maintenance. You can put the chicken in the cooker before work and not even think about it until you get home. I’m all for simplicity!

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Nutrition Info: Yields 6 servings

260 calories, 7.8g fat, 28g carb, 19.1g protein

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This was a family favorite and we can’t wait to eat it again.

What is your favorite way to serve a sweet potato?

Xoxo,

Cara

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