These Buffalo Chicken Stuffed Sweet Potatoes with Ranch Slaw are an incredibly simple, gluten and dairy free dinner! Tender sweet potatoes are piled high with spicy, tangy shredded buffalo chicken and a creamy, crisp ranch slaw. They’re packed with protein, and a great healthy option to add to your weekly dinner menu, or game day line-up!
After quite a long time out of my routine between the move and the holidays, I am finally getting back into the swing of things! But we are easing in slowly and really prioritizing simple and effective meals. Sometimes I feel weird about posting recipes like this because I’m scared they’re “too easy.” But time and time again, Kyle reminds me….this is what people really need! I hope that’s true, and that recipes like these buffalo chicken stuffed sweet potatoes will make your life a bit easier.
It starts with the humble sweet potato as the vessel. And you have two options here — you can roast them in the oven (my preferred method, if you have some extra time) or in the microwave when you’re in a rush. Then, we stuff them with pulled buffalo chicken and top it all of with a simple ranch slaw to balance things out. It’s the perfect mix of spicy and tangy, creamy and crisp, with a hint of sweetness from the sweet potato.
Just 6 main ingredients, some help from store-bought dressings and sauces, and a bit of patience as the sweet potato cooks…and you have a delicious, healthy dinner! Depending on what brand of buffalo sauce and ranch dressing you use, these buffalo chicken stuffed sweet potatoes are also dairy free and gluten free, so everybody can enjoy it. Great for game day, or any ole weeknight dinner…can’t wait for you to try it!
Why You’ll Love these Buffalo Chicken Stuffed Sweet Potatoes with Ranch Slaw
- They only require 6 main ingredients, and minimal active cook time!
- They’re gluten free, dairy free and high in protein!
- They feature spicy, tangy buffalo chicken and creamy, crisp ranch slaw.
- It’s an easy, healthy weeknight dinner or game day recipe.
What You Need to Make these Buffalo Chicken Stuffed Sweet Potatoes with Ranch Slaw
- Sweet Potatoes: It’s best to use long, evenly shaped / symmetrical sweet potatoes for this recipe so that they act as a sturdy vessel for the buffalo chicken & ranch slaw! No need to peel them, just scrub & dry them well.
- Chicken Breast: I like to boil my chicken, then shred it in a stand mixer, but you could also substitute some shredded rotisserie chicken to speed things up!
- Kosher Salt & Black Pepper: To season the chicken with, and the ranch slaw if needed.
- Buffalo Sauce: To add a spicy, tangy kick to the shredded chicken! I recommend the Primal Kitchen brand, which is made with real ingredients and no dairy. Use code NEWYEAR for 25% off Primal Kitchen.
- Coleslaw Mix: A tri-color coleslaw mix is what I usually reach for. You can also make your own by doing a mix of green cabbage, red cabbage and carrots.
- Green Onion: For the ranch slaw, and for garnishing — adds a pop of flavor!
- Ranch Dressing: We are keeping this slaw super easy by tossing it in a store-bought ranch dressing! I recommend the Primal Kitchen brand, especially if you want to keep this one dairy-free. Use code NEWYEAR for 25% off Primal Kitchen.
How To Make this Buffalo Chicken Sweet Potato Boats
Roast the Sweet Potatoes:
First, preheat your oven to 400F. Wash & scrub your sweet potatoes well, then pat dry with a paper towel. Pierce the sweet potatoes all over with a fork to allow steam to escape as they bake. Place them on a small, parchment or foil lined baking sheet and bake for ~55 minutes, or until tender (time will vary based on size of the potatoes).
Boil the Chicken:
While the sweet potatoes are baking, add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1″ of water, then bring it up to a boil. Once boiling, reduce the heat to low, cover with a lid, and let simmer for 15-20 minutes, or until the chicken is cooked through.
Shred Chicken & Add Buffalo Sauce:
Transfer the cooked chicken to a large bowl, or the bowl of a stand mixer, and shred it. Alternatively you can use 2 forks to shred it, but the mixer method is quicker! Once shredded, add in the buffalo sauce, and mix again just until evenly coated.
Prepare Ranch Slaw:
In a medium bowl, add the coleslaw mix, green onion and ranch dressing and toss to coat. Taste and add kosher salt & black pepper, if needed.
Assemble Buffalo Chicken Stuffed Sweet Potatoes:
Once the sweet potatoes are cool enough to touch, cut them in half lengthwise. Use a fork to gently mash up most of the flesh, keeping the skin intact. Then, pile on the shredded buffalo chicken and ranch slaw. Garnish with chopped green onion & black pepper and enjoy!
Frequently Asked Questions:
- Can I use rotisserie chicken instead? Absolutely! To cut down on time, you can simply substitute about 2.5 cups of shredded rotisserie chicken, and mix it together with the buffalo sauce.
- Can I microwave the sweet potato instead? Yes. To do so, wash the sweet potatoes well, then dry them off and pierce all over with a fork. Place them on a microwave-safe plate and microwave for 5-8 minutes, flipping halfway. Keep cooking as needed, until fork tender.
How Should I Store Leftovers?
I recommend storing the sweet potato and buffalo chicken in one airtight container, and storing the ranch slaw separately, so that you can re-heat the sweet potato and buffalo chicken without having soggy, warm slaw! The slaw will last for about 2-3 days in the fridge, while the sweet potato and buffalo chicken stay good for up to 4 days.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Easy Dinners?
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Buffalo Chicken Stuffed Sweet Potatoes with Ranch Slaw
Equipment
- baking sheet
- fork
- medium pot with lid
- hand or stand mixer (optional)
- medium bowl
Ingredients
- 2 medium sweet potatoes (long, evenly shaped ones)
- 1 lb boneless, skinless chicken breast
- kosher salt & black pepper
- ⅔ cup Primal Kitchen Buffalo Sauce
- 7 oz coleslaw mix
- ¼ cup chopped green onion + more for garnishing
- ⅓ cup Primal Kitchen Ranch Dressing
Instructions
- Preheat your oven to 400F. Wash & scrub your sweet potatoes well, then pat dry with a paper towel. Pierce the sweet potatoes all over with a fork to allow steam to escape as they bake. Place them on a small, parchment or foil lined baking sheet and bake for ~55 minutes, or until tender (time will vary based on size of the potatoes). SEE NOTE BELOW FOR MICROWAVE OPTION.2 medium sweet potatoes
- While the sweet potatoes are baking, add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1" of water, then bring it up to a boil. Once boiling, reduce the heat to low, cover with a lid, and let simmer for 15-20 minutes, or until the chicken is cooked through.1 lb boneless, skinless chicken breast, kosher salt & black pepper
- Transfer the cooked chicken to a large bowl, or the bowl of a stand mixer, and shred it. Alternatively you can use 2 forks to shred it, but the mixer method is quicker! Once shredded, add in the buffalo sauce, and mix again just until evenly coated.⅔ cup Primal Kitchen Buffalo Sauce
- In a medium bowl, add the coleslaw mix, green onion and ranch dressing and toss to coat. Taste and add kosher salt & black pepper, if needed.¼ cup chopped green onion, ⅓ cup Primal Kitchen Ranch Dressing, 7 oz coleslaw mix
- Once the sweet potatoes are cool enough to touch, cut them in half lengthwise. Use a fork to gently mash up most of the flesh, keeping the skin intact. Then, pile on the shredded buffalo chicken and ranch slaw. Garnish with chopped green onion & black pepper and enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.