Instant Pot Buffalo Chicken Stuffed Sweet Potatoes Whole30 Recipes

HEALTHY CREAMY BUFFALO CHICKEN STUFFED SWEET POTATOES WITH RANCH DRESSING (WHOLE30, PALEO)

Steps:

• Preheat oven to 400º F. Wash sweet potatoes and prick all over with the tines of a fork. Place on oven rack. Season chicken breasts generously on both sides with salt. Place in a baking dish and place in oven.
• After 20-25 minutes, or when thermometer inserted in the thickest part of chicken breasts reaches 161º F, remove chicken from oven. Continue to bake sweet potatoes another 20-30 minutes or until soft.
• While sweet potatoes bake, let chicken cool slightly. Shred chicken, either by hand with two forks or with a stand or hand mixer. In a small bowl, stir together all sauce ingredients until smooth. Pour over chicken and add white and light green parts of sliced green onions. Stir until well combined.
• When sweet potatoes are soft, remove from oven and slice down the middle carefully. Push ends in, using a towel or potholder to protect your hands, to open the sweet potato a little. Stuff with buffalo chicken mixture and top with more ranch dressing and garnish with dark green parts of sliced green onions. Sprinkle with blue cheese crumbles if desired (and not on Whole30 or dairy free) and serve with celery sticks (optional).

BUFFALO CHICKEN-STUFFED SWEET POTATO RECIPE BY TASTY

Steps:

• Using a fork, poke holes in the top of the sweet potato. Microwave on high for 10 minutes.
• While the sweet potato is heating, season chicken breast with salt and pepper.
• Heat olive oil in a large pan over medium heat. Add the chicken and cook until browned, about 4 minutes.
• Transfer the chicken to a bowl and shred with a fork. Drizzle with buffalo sauce and toss until well coated.
• In a bowl, add the Greek yogurt, chopped green onion, salt, and black pepper and stir to combine.
• Cut sweet potato open lengthwise and fill with buffalo chicken, then top with crema and garnish with sliced green onions.
• Enjoy!

SLOW COOKER BUFFALO CHICKEN

Steps:

• Place chicken in a slow cooker set on low.
• In a small saucepan on medium-high heat, combine the hot sauce, ghee, coconut aminos, garlic powder, and optional cayenne. Stir together and heat until ghee is melted.
• Pour the sauce into the slow cooker.
• Cook for 4-6 hours on low or until chicken is tender.
• Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce.
• Turn slow cooker to warm (or remain on low) until ready to serve.
• Serve chicken in baked sweet potatoes and drizzle with buffalo sauce and ranch, if desired.

INSTANT POT BUFFALO CHICKEN STUFFED SWEET POTATOES (WHOLE30)

Steps:

• Wash the sweet potatoes and poke each one with a fork a few times. This allows steam to release so the potatoes don't explode while cooking.
• Add the chicken, hot sauce, ghee, broth, coconut aminos and seasonings to the Instant Pot.
• Place the trivet on top of the chicken. Set your potatoes on top of the rack. Cover and set to High Pressure for 15 minutes.
• While the chicken and potatoes cook, chop the celery stalks and mince the parsley.
• Manually release the pressure in the Instant Pot (carefully!) by turning the steam release valve. Remove the potatoes and the chicken and set them aside.
• Set the Instant Pot to saute mode, and whisk in the arrowroot powder. Bring to a simmer, stirring often, until thickened slightly.
• Shred the chicken using two forks or a hand mixer. Return it to the simmering pot of buffalo sauce.
• Serve the chicken inside the potatoes, add more hot sauce if you'd like, then drizzle with ranch and top with some sliced celery and parsley. Season with salt and pepper and enjoy!