Jess Bentley
@SliceofJess
00:10
PREP
00:15
COOK
00:25
Total Time
Ingredients & Directions
Directions
Buffalo Chicken Stuffed Sweet Potatoes
1.5 lbs
1 cup
Frank's Hot Sauce
¼ cup
salted butter, melted
1 teaspoon
garlic powder
½ teaspoon
cayenne
¼ cup
water
3
sweet potatoes, baked
- 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, add the water, and pressure cook for 10 minutes.
- Once finished, switch from "sealing" to "release" 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.
NOTES
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.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Buffalo Chicken Stuffed Sweet Potatoes
Jess Bentley
@SliceofJess
00:10
PREP
00:15
COOK
00:25 Total Time
Ingredients
Directions
Buffalo Chicken Stuffed Sweet Potatoes
1.5 lbs
1 cup
Frank's Hot Sauce
¼ cup
salted butter, melted
1 teaspoon
garlic powder
½ teaspoon
cayenne
¼ cup
water
3
sweet potatoes, baked
- 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, add the water, and pressure cook for 10 minutes.
- Once finished, switch from "sealing" to "release" 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.
NOTES
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.
