Buff Chick Stuffed Sweet Potato
Recipe Makes 6 Servings. Each Serving Is:
Cals
407
Protein
29g
Carbs
42g
Fat
14g

1. Set the slow cooker to high, spray the bottom with olive oil/cooking spray, and cook chicken, celery, bell pepper, onion, garlic, chicken broth, and franks red hot sauce for 2-3 hours. Pull apart chicken breasts when finished and mix them together with the juices.
2. About 1.5 hours before the chicken is complete, set the oven to 425 degrees F. Wash sweet potatoes leaving the skin on. Poke with a fork throughout each sweet potato. Rub with olive oil and cook for about 45-75 minutes (size dependent) until you can easily cut through with a knife down the middle.
3. Transfer chicken and vegetables to a mixing bowl. Add in the mayo, Greek yogurt, and some additional hot sauce.
4. Stuff the sweet potato with the mixture and garnish with green onion.