If you’re a sweet potato fan like me, you’ll love this “What’s Cookin’?” Recipe from Katherine Dowdy of the Davis County Cooperative Extension Office. Honestly, I’ve eaten sweet potatoes in many different ways, but this recipe has a unique twist.
Fried chicken is famous here in Kentucky. But this recipe calls for slow-cooked “buffalo” chicken served over sweet potatoes. This is his November Featured Recipe from his 2023 Food + Nutrition Recipe Calendar by the University of Kentucky Cooperative Extension Service.
Chad Benefield
Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes
1 pound boneless skinless chicken breast
6 small sweet potatoes
1 bunch green onions (chopped) (for topping)
Low-fat Greek yogurt, low-fat sour cream, or low-fat dressing (optional, for topping)
1 tablespoon hot pepper sauce
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons melted unsalted butter
1 tablespoon vinegar
2 tablespoons water
1/2 tablespoon cornstarch + 1 tablespoon water
direction:
- Wash the sweet potatoes under cold running water and set aside.
- Add raw chicken to slow cooker.
- Combine all buffalo sauce ingredients in a small bowl, reserving the cornstarch. Pour the sauce over the chicken.
- Cover the slow cooker and cook on high for 4 hours or on low for 6 to 8 hours.
- About 45 minutes before the chicken is ready to bake, preheat the oven to 425°F.
- Place sweet potatoes on a baking sheet and bake until tender, about 40 to 50 minutes.
- Once the chicken is fully cooked, remove it from the slow cooker and shred it.
- Before returning the shredded chicken to the slow cooker, mix the cornstarch and water and add to the slow cooker. Whisk until thickened. Return chicken to slow cooker and mix with sauce.
- Once the sweet potatoes are done cooking, cut each one open and top with shredded buffalo chicken.
- Drizzle optional toppings over finished sweet potatoes and chicken, garnishing with green onions if desired.
UK co-operative expansion
Of course, the biggest advantage of the recipes developed by UK Cooperative Extension is that they are designed to feed a large number of people at a relatively low cost. The estimated cost of this recipe is an estimated $8.82. It will be 6 times. Each serving is one piece of chicken and one potato. The cost per serving is only $1.47.