Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 cup (240ml) buffalo wing sauce (such as Frank's RedHot)
  • 1/2 cup (120ml) chicken broth (low sodium)
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 4 medium sweet potatoes (about 8 oz/225g each), scrubbed
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1/4 cup crumbled blue cheese or feta cheese
  • 2 tbsp chopped green onions (scallions)
  • 2 tbsp chopped fresh cilantro
  • Ranch or blue cheese dressing (for drizzling)

Instructions:

  1. Place the chicken breasts in the slow cooker.
  2. Pour in the buffalo wing sauce, chicken broth, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, and black pepper over the chicken.
  3. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is easily shredded with a fork.
  4. While the chicken is cooking, preheat oven to 400°F (200°C). Scrub the sweet potatoes, pierce them several times with a fork, and rub them with olive oil, salt, and pepper.
  5. Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until they are tender and easily pierced with a fork.
  6. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks (or in a stand mixer). Return the shredded chicken to the slow cooker to soak up more of the sauce.
  7. Cut open the baked sweet potatoes lengthwise. Fluff the insides with a fork.
  8. Spoon the buffalo chicken into the sweet potatoes. Top with your choice of blue cheese (or feta), green onions, cilantro, and a drizzle of ranch or blue cheese dressing (if desired). Serve immediately.