Home‎ > ‎

Buffalo Chicken Sweet Potato Skins


2 servings Crockpot Shredded Buffalo Chicken (recipe follows)
1 large sweet potato, sliced into 1/4" rounds (leave skin on; yields 12 oz sliced sweet potato)
2 oz crumbled gorgonzola cheese
2 large scallions, thinly sliced

Preheat oven to 425ºF. Line a baking sheet with parchment paper. Arrange the sweet potato slices on the baking sheet. Spray lightly with cooking spray and season with salt and pepper. Flip and repeat spraying and seasoning on the other side. Bake for about 25-30 minutes, until they are nicely caramelized. Remove from oven and switch to the broiler setting. Move rack to the top position.

Spoon some of the buffalo chicken onto each sweet potato slice and sprinkle the crumbled gorgonzola evenly over all of the pieces. Return to the oven and cook under the broiler for 5-7 minutes, until the toppings are hot and lightly browned. Sprinkle with scallions before serving.

Nutritional Info
Servings Per Recipe: 12
Calories: 81.0
Total Fat: 1.7 g
Cholesterol: 20.0 mg
Sodium: 353.6 mg
Total Carbs: 7.1 g
Dietary Fiber: 1.1 g
Protein: 8.2 g

Slow Cooker Shredded Buffalo Chicken

4 chicken breasts, about 5oz each, cut into smaller pieces
salt and freshly ground pepper, to taste
1 medium yellow onion, diced
3 cloves of garlic, minced
1 red bell pepper, diced
3/4 cup buffalo wing sauce
2 tablespoons Worcestershire sauce

Combine all ingredients in a small slow cooker, or inside a covered ceramic dish that will fit inside a larger slow cooker. Stir to combine. Cover the small dish, cover the slow cooker, and cook on low for 6 hours, or until tender. Remove the chicken from the sauce, and shred with two forks; stir back into the sauce and reheat before serving.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 203.2
Total Fat: 1.9 g
Cholesterol: 82.2 mg
Sodium: 1,327.1 mg
Total Carbs: 7.4 g
Dietary Fiber: 1.4 g
Protein: 33.7 g