Shredded Buffalo Chicken Stuffed Sweet Potatoes
 
Prep time
Cook time
Total time
 
I love making shredded buffalo chicken in a pressure cooker or slow cooker. The meat is tender, the right amount spicy, and tastes fantastic!
Serves: 3
Ingredients
FOR THE STUFFED SWEET POTATOES:
  • 1.5 lb. Springer Mountain Farms Chicken Breasts
  • 1 cup Frank's Hot Sauce
  • ¼ cup Salted Butter, melted
  • 1 tsp. Garlic Powder
  • ½ tsp. Cayenne
  • ¼ cup Water
  • 3 Sweet Potatoes, baked
FOR GARNISH:
  • Ranch Dressing
  • Chopped Chives
  • Blue Cheese Crumbles
  • Fresh Cilantro
Instructions
  1. Add the Franks Hot Sauce to the bottom of the pressure cooker, along with the melted butter, garlic powder and cayenne.
  2. Whisk ingredients together until combined and then add the chicken breast. Toss to coat. Then add the water and pressure cook for 10 minutes.
  3. Once finished, switch from "sealing" to "venting" and allow the pressure cooker to release the steam for roughly 5 minutes.
  4. Remove the chicken breasts and shred them. Add the chicken back to the pressure cooker and mix together with the remaining sauce.
  5. To serve, cut the baked sweet potatoes in half. Stuff the middle with the shredded chicken and top with suggested garnishes. Enjoy immediately.
Recipe by Slice of Jess at https://sliceofjess.com/shredded-buffalo-chicken-stuffed-sweet-potatoes/