Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup buffalo sauce
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 4 medium sweet potatoes (approx 1 lb total)
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup crumbled blue cheese
  • 2 tbsp sliced green onions
  • 2 tbsp Greek yogurt
  • 1 tbsp fresh chives, chopped

Instructions:

  1. Place the chicken thighs in the slow cooker.
  2. Whisk together the buffalo sauce, melted butter, garlic powder, and smoked paprika; pour evenly over the chicken.
  3. Cover and cook on Low for 6–8 hours or High for 3–4 hours until the chicken reaches an internal temperature of 165°F (74°C).
  4. Remove the chicken to a bowl, shred with two forks, and stir it back into the concentrated cooking juices.
  5. Preheat the oven to 425°F (218°C).
  6. Scrub the sweet potatoes and pierce them 4–5 times with a fork.
  7. Microwave the potatoes on high for 5–7 minutes until they begin to soften.
  8. Rub the skins with olive oil and season with salt and pepper.
  9. Place on a baking sheet and roast for 15–20 minutes until the skins are blistered and the insides are velvety.
  10. Slice the roasted sweet potatoes down the center, fluff the interior, and stuff with the buffalo chicken.
  11. Top with crumbled blue cheese, sliced green onions, a drizzle of Greek yogurt, and chopped chives.