Buffalo shredded chicken over slow-cooked sweet potatoes
2
Points®
Total time: 4 hr 10 min • Prep: 10 min • Cook: 4 hr • Serves: 4 • Difficulty: Easy
Is there anything the slow cooker can’t do? Here it cooks chicken until fall-apart tender along with whole sweet potatoes, which you split and top with the saucy meat. Don’t worry that the chicken mixture will be too spicy; wing sauce is a bit toned down from regular hot sauce, and when mixed with the chicken, it’s mild to moderate in heat.
Ingredients
Uncooked skinless boneless chicken breast
1 pound(s)
Buffalo wing sauce
⅓ cup(s)
Uncooked sweet potato
4 medium
Light blue cheese salad dressing
¼ cup(s)
Scallions
¼ cup(s), chopped or sliced, thinly sliced
Instructions
1
In a slow cooker, arrange the chicken. Drizzle the chicken with the wing sauce and turn to coat. Arrange the sweet potatoes around the chicken (no need to pierce them first). Cover and cook until the chicken and sweet potatoes are tender, 4 to 5 hours on High or 6 to 8 hours on Low.
2
Place 1 sweet potato on each of 4 serving plates; cut a slit into each potato. Shred the chicken in the slow cooker and stir gently with the sauce. Divide the chicken mixture evenly among the potatoes; drizzle evenly with the dressing and sprinkle with the scallions.
3
Serving size: 1 stuffed potato
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