I love making shredded buffalo chicken in a pressure cooker or slow cooker. The meat is tender, the right amount spicy, and tastes fantastic! Stuffing it into perfectly baked sweet potatoes will blow your tastebuds away, I promise you that!
We’ve always got a bottle of buffalo sauce in our pantry. It’s one of those staples we always keep on hand, as it’s so versatile. My neighbors swooned when I made this Cheesy Buffalo Blue Lasagna Soup, sometimes we go traditional for dinner and make these Buffalo Chicken Meatballs, or for heartier appetites we make this Buffalo Chicken Baked Pasta. Honestly, all are deeeeeeelish.
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INGREDIENTS FOR THIS RECIPE:
This comes together in a matter of minutes when using a pressure cooker. However, if you want to have dinner cooking while you’re at the office, a slow cooker can have this ready for you when you get home! Since I primarily work from my house (because I need a kitchen and my photo studio), I normally use the pressure cooker. But I’ll include instructions for both down below. Here’s everything that you’ll need:
- Springer Mountain Farms Chicken Breasts
- Frank’s Red Hot Sauce
- Salted Butter
- Garlic Powder
- Cayenne
- Sweet Potatoes
- Buttermilk Ranch Dressing
- Fresh Chives
- Blue Cheese Crumbles
- Fresh Cilantro
While in this post we are serving the shredded buffalo chicken on sweet potatoes, it also tastes fantastic on salads, pizza, tacos, burritos, in sandwiches, rice bowls, mixed with cream cheese as a dip, and so much more.
SO… WHAT’S BUFAFFO SAUCE?
This is an American classic, especially on Chicken Wings during football season! The basic combo is Frank’s Red Hot Sauce + Butter. However, I like to add garlic and a dash or two of cayenne. If I’m entertaining heat lovers, I also add some freshly chopped jalapeños.
CAN I USE A DIFFERENT HOT SAUCE?
While you can certainly utilize whatever brand you like most, my personal preference is Frank’s Red Hot Sauce Original. It’s a vinegar-based sauce, flavored with cayenne and can be found at pretty much any grocery store. It’s tangy and mingles well with other flavors.
HOW TO SHRED THE CHICKEN BREASTS:
I honestly shred mine with two forks, but you can also use a KitchenAid mixer if you have one in your kitchen. The chicken is easiest to shred when it’s warm, so just keep that in mind.
OTHER CHICKEN RECIPES YOU’LL LOVE:
Healthy Chicken Salad with Crunchy Apples
The Best French Onion Chicken Salad
Creamy Mushroom Ramen with Brown Butter Chicken
Cobb Salad Grilled Chicken Sandwiches
Ramen Chicken Salad with Mandarin Oranges
Jalapeño Poppers Stuffed with Cheesy Chicken
The Juiciest Air Fryer Fried Chicken Bites
Crispy Air Fryer Katsu Chicken
Air Fryer Crack Chicken Egg Rolls
Super Crispy Lemon Pepper Chicken Cutlets
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- 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
- Ranch Dressing
- Chopped Chives
- Blue Cheese Crumbles
- Fresh Cilantro
- Add the Franks Hot Sauce to the bottom of the pressure cooker, along with the melted butter, garlic powder and cayenne.
- Whisk ingredients together until combined and then add the chicken breast. Toss to coat. Then add the water and pressure cook for 10 minutes.
- Once finished, switch from "sealing" to "venting" and allow the pressure cooker to release the steam for roughly 5 minutes.
- Remove the chicken breasts and shred them. Add the chicken back to the pressure cooker and mix together with the remaining sauce.
- To serve, cut the baked sweet potatoes in half. Stuff the middle with the shredded chicken and top with suggested garnishes. Enjoy immediately.
NOTES ON THIS RECIPE:
- To make this under 30 minutes, simply microwave the potatoes. You can do this while the chicken is in the instant pot. However, if you want to bake them then go ahead and add about 50 minutes of prep time to this recipe.
- To make this recipe in the slow cooker, simply follow steps 1 and 2. However, instead of placing the ingredients in the pressure cooker you’ll be placing them in the slow cooker. Cook on low for 6 hours, or on high for 4 hours. Then shred, mix again with remaining sauce, and serve the same as listed in step 5 above.
- As for the garnishes, use as much or as little as you prefer. I serve this dish with the chicken and sweet potatoes already stuffed, then all the garnishes on the side for people to add as they’d please.
- Any leftover chicken should be kept refrigerated, and enjoyed within 2 days. The easiest way to reheat is in the microwave.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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