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Buffalo Chicken Stuffed Sweet Potatoes
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Buffalo Chicken Stuffed Sweet Potatoes

These Instant Pot Buffalo Chicken Stuffed Sweet Potatoes are made with just 5 ingredients, and they couldn't be easier to throw together! Perfect for meal prep. Paleo, Whole30, gluten free, dairy free!
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 people
Calories 563kcal
Author Mary Smith

Equipment

Ingredients

  • 2 lbs boneless, skinless chicken breasts can also sub boneless skinless thighs
  • 4-6 sweet potatoes, scrubbed If you only make 4, you'll have chicken leftover!
  • 10 oz buffalo sauce highly recommend Primal Kitchen but also love Tessemae's and The New Primal - all Whole30!
  • dairy free ranch dressing Tessemae's is great
  • ½ cup chopped green onions

Instructions

Sweet Potatoes

  • Preheat your oven to 425. Line a baking sheet with foil. Poke some holes into the potatoes using a fork. Place the potatoes directly onto the foil-lined baking sheet and bake for 40-50 minutes, until they are fork-tender. The timing will depend on the size of the sweet potatoes - 50 minutes should be enough time for larger ones!

Instant Pot Instructions

  • Place the chicken breasts at the bottom of the Instant Pot and pour the buffalo sauce on top. Use tongs to rotate the chicken so they get coated in the sauce, and so there is a layer of sauce on the bottom of the Instant Pot. This will ensure you don't get the burn notice!
  • Cook on Manual High Pressure for 13 minutes, then quick release. Shred the chicken using 2 forks, then add it back to the pot with the sauce and toss to combine.
  • Cut a slit in each cookd potato and fill each one with some of the shredded buffalo chicken. Top with ranch dressing and chopped green onions. Enjoy!

Slow Cooker Instructions

  • Place the chicken breasts into the slow cooker. Pour the sauce on top and use tongs to rotate the chicken / coat them in the sauce. Cook on low for 8-10 hours or high for 3-4 hours. Shred using two forks, then return them to the pot and toss with the sauce.
  • Cut a slit in each cookd potato and fill each one with some of the shredded buffalo chicken. Top with ranch dressing and chopped green onions. Enjoy!

Nutrition

Calories: 563kcal | Carbohydrates: 49g | Protein: 36g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 2187mg | Potassium: 1369mg | Fiber: 7g | Sugar: 11g | Vitamin A: 32206IU | Vitamin C: 10mg | Calcium: 94mg | Iron: 2mg