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Skip the bun and fill a sweet potato with slow-cooked Buffalo chicken. The sweet and spicy flavor combination is surprisingly delicious. Top it all with a homemade Blue Cheese Yogurt Dressing and green onions — it’s a total flavor bomb. You’ll wish you made this recipe sooner.
- 1 1/2 pounds boneless, skinless chicken breasts
- 3/4 cup hot sauce
- 2 tablespoons coconut oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon ground cayenne
- 4 sweet potatoes
- 1 tablespoon cornstarch
- 1 tablespoon water
- Chopped green onions, for topping
For the Blue Cheese Yogurt Dressing:
- ½ cup nonfat plain Greek yogurt
- 2 tablespoons milk
- ½ teaspoon white vinegar
- ¼ teaspoon black pepper
- ⅓ cup crumbled blue cheese
- Coat a slow cooker with nonstick spray and place the chicken in the bottom of the cooker.
- In a separate bowl, add the hot sauce, garlic powder, cayenne, salt, pepper and coconut oil. Microwave for 45 seconds.
- Pour the heated sauce over the chicken breasts and place the lid on the slow cooker. Cook for 1 1/2 to 2 1/2 hours on high.
- Remove chicken from the slow cooker and shred with a fork. (Make sure to leave the sauce in the slow cooker.)
- In a separate bowl, mix the cornstarch with water and pour back into the slow cooker with remaining hot sauce. Combine using a whisk. Cook sauce on high for 30 minutes.
- While the sauce cooks, bake the sweet potatoes in the oven for 45 minutes at 400° F.
- Once sauce is done, add the shredded chicken back into the slow cooker and toss it well with the sauce so that it’s entirely coated.
- Next, make the Blue Cheese Yogurt Dressing. Mix the nonfat plain Greek yogurt, milk, white vinegar, black pepper and crumbled blue cheese until combined.
- Cut open cooked sweet potatoes and fill with shredded Buffalo chicken. Top with Blue Cheese Yogurt Dressing and green onions.
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