Ingredients
- 8 large sweet potatoes
- olive oil
- coarse sea salt
- 2 lbs chicken breast
- 12 oz hot sauce (Sweet Baby Ray's)
- 4 tablespoon salted butter, melted
- 2 teaspoon minced garlic
- 1 tablespoon honey
- 1 packet ranch dressing seasoning (Hidden Valley)
Toppings
- ranch dressing
- bacon bits
- sliced green onions
Instructions
- In a crockpot, whisk together the hot sauce, melted butter, garlic, honey, and ranch dressing seasoning.
- Add the chicken breasts to the crockpot and spoon the sauce over the top. Cover with a lid and cook on low for 4-5 hours (check after 4 hours). It will be done when the meat easily falls apart.
- Preheat the oven to 425° F. Cover a baking sheet with tinfoil.
- After scrubbing the sweet potatoes clean with water, poke several holes on the top and bottom of each sweet potato. Rub the sweet potatoes with a small amount of olive oil, coating the entire surface. Then, sprinkle coarse sea salt over the top and bottom of each potato.
- Place the potatoes on the covered baking sheet. Bake for about 45-55 minutes, or until soft when pierced with a fork.
- Once the chicken is done cooking, remove it from the crockpot and shred it with two forks. Then place the shredded chicken back in the crockpot and mix it with the sauce.
- When the sweet potatoes are done baking, slice them open and top with the shredded chicken, ranch dressing, bacon, and green onions. Enjoy!
Notes
Calorie estimation includes a large sweet potato and ⅛ of the buffalo chicken, but not the toppings.