Buffalo Chicken Stuffed Sweet Potato

Let's be real, buffalo chicken and blue cheese are good on virtually anything. So why not stuff some in a sweet potato?! Trust us, you won't regret it!

INGREDIENTS 

• 1 ½ lbs chicken breast
• ¾ cup hot sauce
• ¾ cup Bonafide Provisions Chicken Broth or Bonafide Provisions Chicken Bone Broth
• 4 tbsp Grass-fed butter
• 4 organic sweet potatoes
• Blue cheese crumbles
• Blue cheese dressing
• Chives

INSTRUCTIONS 

Instant Pot

1. Add the chicken, hot sauce, chicken bone broth, and grass-fed butter to the Instant Pot
2. Cook on manual high pressure for 10 minutes, then do a quick release
3. Once pressure is released shred chicken with 2 forks or use handheld mixer for easy shredding. Let the chicken sit and absorb the juices, add extra hot sauce or broth if needed

Slow Cooker 

1. Add the chicken, hot sauce, chicken bone broth, and grass-fed butter to the Crockpot
2. Cook on low for 8 hours or high for 4 hours
3. Once done, shred chicken with 2 forks or use handheld mixture for easy shredding. Add additional hot sauce or broth if needed

Sweet Potato

1. Preheat oven to 425 degrees Fahrenheit and line baking sheet with parchment paper.
2. Wash and dry sweet potatoes, then puncture holes with a fork all over the potato.
3. Bake until tender, 45 to 50 minutes.

Assemble

1. Cut a slit in the top of the sweet potato.
2. Add buffalo chicken, then top with drizzle of blue cheese dressing, blue cheese crumbles, and chives.

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