These Buffalo Chicken Stuffed Sweet Potatoes just might be your next MVP of meal prep! They're easy, simple ingredients, and downright delicious. The loaded sweet potatoes also happen to be gluten free, high in protein, and balanced in fat and carbs.
NOTES: We used Frank's red hot WING sauce, but you can use regular hot sauce, just add a little garlic powder and either butter or avocado oil for a richer flavor. You might also want to add a touch of vinegar or worcestershire sauce if your hot sauce lacks tanginess.
Buffalo Chicken Stuffed Sweet Potatoes
Makes 6 servings
1 1/2 lb. raw boneless skinless chicken breasts
1/2 cup Frank’s red hot wing sauce, divided
2 tbsp. avocado oil (or unsalted butter)
6-8 oz. sweet potatoes
3 oz. crumbled Bleu cheese
18 carrot sticks
18 celery sticks
Add chicken breasts to a crock pot set to LOW.
Add 1/4 cup hot sauce and oil (or butter), then stir to coat chicken well.
Cover your crockpot tightly and let cook for 4-6 hours on LOW (or 2-3 hours on HIGH) until chicken pulls apart easily with a fork.
Meanwhile, preheat your oven to 400 degrees F.
Scrub six roughly equal-sized sweet potatoes and pierce with a fork.
Bake potatoes in your preheated oven for 45-55 minutes until tender.
Once chicken is done, drain excess liquid, then shred once cool enough to handle.
Add remaining wing sauce and stir to combine.
Cut a slit down the center of each potato, then divide shredded chicken between potatoes.
Sprinkle 2 tbsp. (14g) bleu cheese over top of each potato. Serve with 3 celery sticks and 3 carrot sticks. Enjoy!
Leftovers will keep in the fridge in a sealed meal prep container for up to one week, or in the freezer up to one month.
Calories (per serving): 427kcal, Fats: 10g, Sat Fat: 3.4g, Carbs: 50g, Fiber: 8g, Sugar: 11g, Protein: 42g, Sodium: 974mg