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.
*Chopped Fresh Parsley
*Blue Cheese or Ranch Dressing
*Franks Hot Sauce or favorite hot sauce
Crock Pot Buffalo Chicken
*Crock Pot with liner for easy clean up
*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
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.
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.
Crock Pot Sweet Potatoes
*8 medium Sweet Potatoes, cooked and halved
Wash and then wrap sweet potatoes in foil and cook in a crock pot on low for 4 to 6 hours.
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.
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.