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.


*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

*Aluminum Foil

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.




Sparkling Cider Cupcakes

Sparkling Cider Cupcakes

Makes 24 cupcakes


*3/4 cup Butter, room temperature

*3/4 to 1 cup Sugar, I like the less sugar

*3 Eggs, room temperature

*1 teaspoon Clear Vanilla Extract

*1 and 3/4 cups All-purpose Flour, sifted twice

*1/4 cup Cornstarch

*2 teaspoons Baking Powder

*1/2 teaspoon Sea Salt

*1 cup Sparkling Cider, room temperature and fold in at the end

Cream together in a stand mixer with paddle attachment, on medium low-speed the butter and sugar until a light yellow color. Then add the vanilla and 1 egg at a time until eggs are fully incorporated.

Sift together in a bowl the flour, cornstarch, baking powder and sea salt.

Slowly add the dry ingredients into the creamed mixture on medium low-speed and mix just until the batter is smooth, be careful not to over mix. Then fold in by hand the Sparkling Cider, batter will be foamy.

Scoop into cupcake cups and bake at 350*F. for 18-20 minutes or until toothpick comes out clean.  Cool completely before frosting.


*5 cups Powdered Sugar

*1 cup Butter, room temperature

*1/2 cup White Vegetable Shortening

*1 teaspoon clear Vanilla

*1/2 cup Sparkling Cider, room temperature

In a bowl combine the powdered sugar, butter, shortening, vanilla and cider. Use a hand mixer and beat together until light and creamy.  Frost or pipe on frosting the cupcakes just before serving and decorate.

Note: I used decorating pastry bag and Ateco 827 decorating tip.

Sparkling Cider Syrup, optional but adds extra flavor to cupcake

*1/2 cup Sugar

*1/2 cup Sparkling Cider

In a sauce pan on medium low heat, heat the sugar and cider just until sugar dissolves and becomes a syrup. Put a teaspoon over cooled cupcakes before frosting.

**Decorate cupcakes right after frosting just before serving with Sixlets, Sprinkles, sugar crystal sprinkles and round decorative candies as desired.