Buffalo Chicken Stuffed Sweet Potatoes Crock Pot Style

Buffalo Chicken Stuffed Sweet Potatoes Crock Pot Style

Note:  I used 2 crock pots, but you could bake sweet potatoes in the oven if you don’t have 2 crock pots.

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Toppings:

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*Chopped Fresh Parsley

*Blue Cheese or Ranch Dressing

*Franks Hot Sauce or favorite hot sauce

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Crock Pot Buffalo Chicken

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*Crock Pot with liner for easy clean up

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Ingredients:

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*3 pounds Frozen Chicken Tenders, thawed in refrigerator

*1 cup Chicken Broth or Stock

*1 cup Frank’s Hot Sauce or your favorite hot sauce (save 1/2 cup for after cooking)

*2 tablespoons Dried Minced Garlic

*1 teaspoon Granulated Garlic

*2 tablespoons Dried Chopped Onions

*1/4 teaspoon Cayenne Pepper or to taste

*1 teaspoon Freshly Ground Pepper

*1 tablespoon Dried Dill

*1 tablespoon Dried Parsley

*1 tablespoon Brown Sugar

*2 teaspoons Freshly Ground Sea Salt or Kosher Salt

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In a Crock pot add the chicken and layer the above ingredients in the or order listed on top of the chicken. Cook on low 4 to 6 hours or according to your crock pot instructions.

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After chicken is fully cooked shred the chicken with 2 forks, most of the moisture will go back into the chicken after shredding, continue to cook another 10 minutes letting the chicken absorb juices. Then drain off some of the juices if needed and add the remaining hot sauce.

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Crock Pot Sweet Potatoes

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*8 medium Sweet Potatoes, cooked and halved

*Aluminum Foil

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Wash and then wrap sweet potatoes in foil and cook in a crock pot on low for 4 to 6 hours.

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Remove cooked sweet potatoes and cut each one length wise and scoop out a small amount of the sweet potato leaving at least 1/2 inch around all edges and bottom.

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Serving:

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Add to each halved sweet potato the cooked buffalo chicken, as much as desired. Top with extra hot sauce, blue cheese dressing or ranch dressing and garnish with parsley.

Enjoy!

Lindy

 

French Onion Dip Sandwiches

French Onion Dip Sandwiches Crock Pot Style

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**Crock-Pot/Slow Cooker with Slow Cooker Liner

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*3 to 5 pounds Eye Round or Chuck Roast

*4 cups Beef Broth or Stock

*1-2 tablespoons Worcestershire Sauce

*2-4 Tablespoons Apple Cider Vinegar

*2 tablespoons Brown Sugar

*1/4 teaspoon Ground Oregano

*1/4 teaspoon Thyme Leaves, slightly crushed

*1/8 teaspoon Red Pepper Flakes, optional for extra heat

*2 (1 ounce) Packets Onion Soup Mix or use below Homemade Onion Mix

*Top roast with 1/8 teaspoon Kosher Salt

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*If using a frozen roast, layer in crock pot the above ingredients and cook on low or high 6 to 8 hours or until meat is tender (If worried about safety thaw before cooking). Slice against the grain or shred as desired.

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*If using fresh roast. Pat dry the roast with paper towels and rub on the rub seasoning onto the roast. Place the roast into a large heated cast iron skillet, heated on medium high heat with 2 tablespoons butter and 2 to 4 tablespoons extra light olive oil. Sear the rub seasoned roast 3 to 4 minutes per side. (Use splatter guard to protect you from hot spatters.)  Cook in crock pot 4-6 hours on high. 6-8 hours on low or until meat is tender. Slice against grain or shred as desired.

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Seasoned Rub 

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*1 tablespoon Kosher Salt, less if you use table salt

*1-2 tablespoons Fresh Ground Black Pepper, or to taste I like Black Pepper

*1/4 to 1/2 teaspoon Ground Oregano

*1/4 to 1/2 teaspoon Thyme Leaves , slightly ground

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Rub on your fresh roast, USE ONLY if searing roast before cooking in crock pot.

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Homemade Onion Mix or Onion Soup Mix

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*1/4 cup Dried minced Onions

*1/2 teaspoon Onion Powder

*1/8 to 1/2 teaspoon Celery Seed

*1/2 teaspoon Parsley Flakes

*1/2 teaspoon Paprika

*1/4 to 1/2 teaspoon Fresh Ground Black Pepper

**2 tablespoons Beef Bouillon, ADD THIS ONLY if you want to turn this recipe into Onion Soup Mix, because the above recipe has the beef broth/stock already added.

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Recipe adapted from All Recipes Dry Onion Soup Mix

Caramelized Onions (Topping)

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*3 Large Yellow Onions, Cut into Strips/Julienne cut
*4 tablespoons Extra Light Olive Oil, more as needed
*1/2 teaspoon Kosher Salt
*1 teaspoon Balsamic Vinegar, add after onions have Caramelized

On medium-low heat in a Stainless Skillet, heat the oil and add the onions and let cook for 3 minutes without stirring. Then continue sautéing/cooking onions stirring occasionally as needed. This process can take up to 30 minutes. When onions start caramelizing watch them carefully, stirring make sure not to burn the onions. When onions are Caramelized add the Balsamic vinegar to help remove brown bits from the bottom of pan.

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Sliced Cheese: Your choice Swiss, Provolone, Pepper Jack, Monterey Jack and etc….

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Auju Sauce

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Use Juices drained from the cooked meat or Make Auju Sauce by using Auji packets and make according to directions on the package.

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Rolls

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Use Baguettes for sandwiches or your favorite firm rolls for dipping.

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Assembling Sandwiches

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Butter and toast baguettes/rolls (slice rolls if unsliced and then buttered and then toast each sliced half in oven until golden brown.). Add the meat to the roll and top with caramelized onions and your favorite cheese (Swiss, Provolone Pepper Jack etc..) if desired.

Enjoy!

Lindy