Buffalo Chicken Stuffed Sweet Potatoes
- Anthology of Crumbs
- Sep 23
- 1 min read
1
Searing the Beef
For a gluten-free option, this recipe is naturally gluten-free.
Instant Pot option: cook chicken on high for 20 minutes, then shred and stir back in.
Leftovers keep up to 3 days in the fridge — the sauce thickens and flavors deepen overnight.
Don’t like blue cheese? Substitute ranch dressing or a tahini-based sauce.
Wine pairing: Try with a crisp Riesling or Sauvignon Blanc to balance the heat.
Serving suggestion: Serve with a side of roasted vegetables, a crisp green salad, or celery sticks for a nod to classic buffalo wings.
Notes
1
Place chicken in a slow cooker. In a small bowl, whisk together hot sauce, oil, salt, garlic powder, and cayenne. Pour over chicken. Cover and cook on low for 6 to 8 hours, until tender. (Instant Pot option: cook on high pressure for 20 minutes, then quick release).
2
Remove chicken and shred with two forks. Return to the slow cooker. Mix cornstarch with 1 Tbsp water and stir into the sauce. Cook on high for 30 minutes, until thickened.
3
While the chicken cooks, bake or microwave the sweet potatoes until tender. Slice lengthwise to form a pocket.
4
For the sauce, whisk together yogurt, milk, vinegar, pepper, and blue cheese in a bowl until smooth.
5
Fill each sweet potato half with buffalo chicken, drizzle with blue cheese sauce, and garnish with chopped green onions.
Instructions
1 lb chicken breasts
¾ cup Franks hot sauce
2 Tbsp coconut oil (or olive oil)
½ tsp salt
1 tsp garlic powder
½ tsp cayenne pepper
Chicken
2 sweet potatoes
1 Tbsp cornstarch
chopped green onion (for serving)
Sweet Potatoes
½ cup plain Greek yogurt
2 Tbsp unsweetened milk (or nondairy milk)
½ tsp white vinegar
¼ tsp black pepper
⅓ cup crumbled blue cheese
Blue Cheese Sauce
Buffalo Chicken Stuffed Sweet Potatoes
Anthology of Crumbs
This recipe brings together the best of comfort food with a wholesome twist. Tender chicken slowly simmers in a tangy buffalo sauce until it’s ready to shred, thickened just enough to cling to each bite. Instead of the usual sandwich or wrap, the chicken is tucked into roasted sweet potatoes, their natural sweetness balancing the heat. A creamy blue cheese sauce, made lighter with Greek yogurt, ties it all together, while a sprinkle of fresh green onion adds brightness. It’s a dish that feels indulgent yet nourishing, perfect for cozy evenings, game day gatherings, or meal prep that tastes far from routine.
Servings :
4
Calories:
Prep Time
20 min
Cooking Time
7 hours (slow cooker) or 20 minutes (Instant Pot option)
Rest Time
10 min
Total Time
7 hours 30 minutes (slow cooker) or 40 minutes (Instant Pot option)
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