Buffalo Chicken Stuffed Sweet Potatoes

1 lb chicken breasts
1/3 cup buffalo sauce 
1/2 packet dried Greek yogurt ranch powder
4 small sweet potatoes
Optional: plain 1/2c Greek yogurt, 1.5 Tbsp milk

1. In a small bowl, combine buffalo sauce with 1/2 ranch packet
2. In a slow cooker set to low, place chicken on the bottom and pour buffalo sauce/ranch mixture over top. 
3. Cook on low for 4-5 hours
4. 1 hour before chicken will be done, pre-heat oven to 400F. Pierce sweet potatoes with fork and wrap in foil. Set directly on the oven rack and back for 45 mins-1 hour.
5. Shred chicken (in the crockpot) with 2 forks and let sit in sauce for 30ish minutes. 
The longer the better! You probably need to prepare your veggie at this point :) I recommend roasting broccoli with olive oil, fresh minced garlic, salt and pepper at 400*F for 15-20mins. 
6. When sweet potatoes are done and cooled, cut down the middle and fill potato with buffalo chicken.
7. Optional: mix the remainder of the ranch packet with 1/2 cup plain Greek yogurt and 1.5 tablespoons of milk. Top chicken with ranch.