“Buffalo” Chicken Sweet Potatoes

These chicken stuffed sweet potatoes are slow-cooked in an irresistible “Buffalo” sauce and served with a side of Avocado Ranch! They’re AIP, Paleo & Top 8 friendly.

Quickly a favorite in my household, these stuffed baked sweet potatoes are a serious delight! First, you slow cook chicken breast and thighs in a delicious AIP-compliant “Buffalo” Sauce for a few hours before shredding and stuffing in the potatoes. You then top them off with my creamy Avocado Ranch, chopped cilantro and green onions. These healthy ingredients create a combo of flavors that are truly irresistible!

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• Ingredients
• Instructions
• Equipment
• Recipe

Ingredients

Stuffed Sweet Potatoes

• 1 lb boneless skinless chicken breast
• 1 lb boneless skinless chicken thighs
• 6 sweet potatoes
• Cilantro, roughly chopped
• Green onions, roughly chopped

“Buffalo” Sauce

• Lemon juice
• Coconut cream
• Coconut aminos
• Coconut oil
• Coconut sugar
• Garlic powder
• Onion powder
• Salt
• Ground turmeric
• White pepper (omit for AIP)

Avocado Ranch

• ½ cup mashed avocado
• Coconut cream (or milk, depending on desired consistency)
• Avocado oil
• Apple cider vinegar
• Chives
• Dill
• Garlic powder
• Onion powder
• Parsley
• Salt

See recipe card for quantities.

Instructions

1. Place chicken in a slow cooker set on low.
2. In a small saucepan on medium-high heat, combine the sauce ingredients. Simmer to combine, stirring occasionally, for 3-5 minutes.
3. Pour sauce over the chicken into slow cooker.
4. Cook for 3-4 hours on low, or until chicken is tender.
5. An hour before the chicken is ready, preheat the oven to 425F. Pierce sweet potatoes with a fork multiple times in a line horizontally. Bake for 40-50 minutes, or until easily pierced with a fork.
6. While sweet potatoes bake, combine all the Avocado Ranch ingredients in a bowl and stir well. Store in refrigerator for a minimum of 30 minutes before serving.
7. Once the chicken is done cooking, remove from the slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce. Turn slow cooker to warm until ready to serve.
8. Stuff sweet potatoes with chicken in sauce and top with spring onions/chopped cilantro and Avocado Ranch.

Hint: Store any leftover avocado ranch in a mason jar with a tight lid. ​Mix the avocado pit into the ranch and put a lemon wedge on top to keep it fresh even longer.

Equipment

You will need a slow cooker for this recipe.

Recipe