Buffalo Ranch Chicken Stuffed Sweet Potatoes

These buffalo ranch chicken stuffed sweet potatoes are packed with protein and fiber, leaving you full for hours. Top with hot sauce, sour cream and green onions!

The sweet and savory combo hits just right every time with these buffalo chicken stuffed sweet potatoes. They’re so good for lunch or dinner, or even to make ahead and bring with you to work.

And you can save the extra buffalo chicken for the next couple days!

Also, pleeease don’t be intimidated by the cook time on this one. It’s so much easier than it sounds. Just toss the chicken into a slow cooker with a few other things, set yourself a reminder, and when you come back it’s all ready to go. I’ve also included Instant Pot instruction if you prefer :)

As for the potatoes, the hardest thing is just poking holes in them with a fork. Just toss them in the oven and let ’em do their thing.

What You’ll Need

• Chicken: Boneless, skinless chicken breast.
• Onion: I usually use a white one.
• Buffalo sauce: Frank’s red hot buffalo sauce is my go-to. It is pretty mild, so use something hotter if you like more of a kick.
• Ranch seasoning: Just 1 tablespoon is all you need.
• Laughing cow cheese: I mix in a couple laughing cow cheese wedges after the chicken is done cooking to balance out the buffalo sauce and add some creaminess. Light cream cheese works great too.
• Sweet potatoes: Medium size, about 250 g each.
• Light sour cream, milk, and more ranch seasoning: To make a delicious dressing.
• Green onions: To garnish.

How To Make Them

1. Get the chicken cooking: Trim any weird pieces off your chicken, then place into the bottom of a slow cooker. Roughly chop the onion and add to the chicken, along with buffalo sauce and ranch seasoning. Cover and cook on low for 6-8 hours or high for 3-4 hours. Once chicken is done cooking, shred with a couple forks and mix in the laughing cow cheese (or light cream cheese). See Instant Pot instructions below if you prefer that method.
2. Bake the potatoes: During the last hour of the chicken cooking, preheat the oven to 400 F to bake the potatoes. Wash and dry them, and use a fork to poke a few holes in each. Line a sheet pan with parchment or foil, spray the potatoes with olive oil spray, and rub around completely with your hands. Add some salt on top if you’d like. Bake for 45-60 min.
3. Prep toppings: While the potatoes are baking and the chicken finishes cooking, prep the toppings. Thinly slice the green onions, and make a quick dressing by combining light sour cream, milk, and ranch seasoning in a small glass jar or bowl.
4. Load the potatoes: Once potatoes are finished baking, allow them to cool for a couple minutes before cutting each down the middle (long ways). Gently push ends together so the potato opens up. Stuff each potato with chicken and top with more buffalo sauce, sour cream ranch dressing, and green onions.

Other Toppings

Some extra toppings I will occasionally add on if I’ve got em:

• Mozzarella cheese
• Pickled onions
• Maple syrup
• Cilantro
• Avocado

Instant Pot Instructions

1. Prep the chicken: Trim any weird pieces off of the chicken breasts. Spray the bottom of the instant pot well with cooking spray then add the chicken.
2. Add onion, sauce and seasoning: Add chopped onion, buffalo sauce, and ranch seasoning to the chicken. I add about 1/4 cup water or chicken broth as well to make sure there’s enough liquid to steam and nothing burns.
3. Cook: Using the manual pressure cook setting on the instant pot, set to high pressure and adjust the time to 25 minutes. Make sure the vent is sealed and it should automatically beep and begin cooking after a few seconds. The chicken will technically cook in 15 minutes, but I find that 25 minutes results in more tender chicken.
4. Shred and add cheese: After cooking, carefully do a pressure release, then shred the chicken with either two forks or a hand mixer and toss around in the sauce. Add in the laughing cow cheese (or cream cheese) and stir till combined.

To Store

Store leftover chicken in an airtight container in the fridge for 3-4 days. To reheat, microwave in 30 second increments until desired warmth. Store leftover stuffed potatoes in an airtight container and reheat in the microwave for about 60 seconds, or until warmed through.

Similar Recipes

• Quick and easy buffalo chicken sliders
• Easy crockpot buffalo ranch shredded chicken

Lastly, be sure to leave a comment and review if you make these buffalo ranch chicken stuffed sweet potatoes! I always appreciate the feedback and it helps to support me and my little blog 🧡 Hope everyone has an amazing week!

Buffalo Ranch Chicken Stuffed Sweet Potatoes

5 from 3 votes

These buffalo ranch chicken stuffed sweet potatoes are packed with protein and fiber, leaving you full for hours. Top with hot sauce, sour cream and green onions!

Print Recipe Pin Recipe

Prep Time:20 minutes mins

Cook Time:6 hours hrs

Course: Main Course

Cuisine: American

Servings: 4

Calories: 385kcal

Equipment

• Slow cooker or
• Instant pot

Ingredients

Buffalo Ranch Shredded Chicken

• 2.5-3 lbs boneless, skinless chicken breast (about 4 large breasts)
• 1 small white onion (200 g) chopped
• 1/2 cup Frank's red hot buffalo sauce (120 ml)
• 1 tbsp ranch seasoning
• 2 laughing cow cheese wedges (38 g) or light cream cheese

Stuffed Sweet Potatoes

• 4 medium sweet potatoes (~250g ea)
• 2 cups buffalo ranch shredded chicken (500 g)
• 1/4 cup light sour cream (60 g)
• 1 tbsp milk (15 g)
• 1 tsp ranch seasoning
• green onion thinly sliced, to garnish

Instructions

Buffalo Chicken (Crockpot)

• Place chicken in the bottom of a slow cooker and add onion, buffalo sauce, and ranch seasoning. Put the lid on and cook for 6-8 hours on low or for 3-4 hours on high.
• Once cooked, shred with two forks and toss around to soak up all the juices. Stir in laughing cow cheese (or light cream cheese).

Buffalo Chicken (Instant Pot)

• Spray the bottom of the instant pot well with cooking spray, then add chicken, onion, buffalo sauce, ranch seasoning and an extra 1/4 cup water (or chicken broth) to make sure there's enough liquid to steam.
• Using the manual pressure cook setting, set to high pressure and adjust the time to 25 minutes. Make sure the vent is closed and it should beep and begin cooking on its own within a few seconds.
• After releasing the pressure, shred chicken with two forks and toss around in the juices. Stir in laughing cow cheese (or light cream cheese).

Stuffed Sweet Potatoes

• Preheat oven to 400 F and line a baking sheet with parchment or foil. Wash and dry the sweet potatoes, poke a few times with a fork, then spray with olive oil spray and spread around completely with your hands. Sprinkle with salt, if desired.
• Bake for 45-60 min. In the meantime, slice up the green onion and make a quick dressing by mixing sour cream, milk, and ranch seasoning in a small jar or bowl.
• Once potatoes are done, let them cool for a few minutes before cutting each potato long ways and pushing ends together to open up the middle. Stuff each potato with 1/2 cup shredded chicken and top with buffalo sauce, sour cream ranch dressing, and green onion. Enjoy!

Nutrition

Serving: 1stuffed potato | Calories: 385kcal | Carbohydrates: 53.5g | Protein: 31.1g | Fat: 4.6g | Fiber: 7.7g

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