Buffalo Chicken Stuffed Sweet Potatoes

This creamy, buffalo chicken is GREAT to meal prep and use throughout the week in wraps, with nachos, on flatbreads, in pita, with rice, with sweet potatoes (pictured)! I love to bulk prep protein and have it on hand, makes it easy to assemble with a carb and or veggie!

Instant pot verson:

-150 grams diced sweet yellow onion

-One lemon squeezed

-2 lbs raw chicken breasts (weigh RAW)

-1 cup franks buffalo hot sauce

-1 oz Ranch seasoning packet

-40 grams whipped cream cheese

Directions:

Sauce onions 1st in the instant pot on the “sauce” setting with avocado oil spray at the bottom for 12 min, add lemon juice & a sprinkle of sea salt, stir occasionally.

Add in 1/2 cup of the buffalo sauce and chicken breasts. Close Instant Pot lid, make sure vent is set to seal, and set to poultry mode on high pressure for 13 minutes. Manually release pressure when done.

Open the lid, add ranch packet and set it to saute mode for 5-10 minutes to help absorb excess liquid (the chicken gives off liquid as it cooks). While Instant Pot is on saute mode, shred chicken with two forks. Be careful as the pot will be hot. Once most of the liquid is absorbed (you still want some - about 1/3-1/2 cup left/in the pot), turn off Instant Pot.*
Pour in the rest of the buffalo sauce (about 3/4 cup) and stir to combine. 

***This can ALL be done in a crockpot as well, mix all above ingredients (except cream cheese) and cook on low for 4-5 hours or until you can shred chicken… then turn off the crockpot and stir in cream cheese.

This makes 8 servings, one is: 127 calories (155 grams) 26p/2c/2f

Search in MFP: “Lifting Lex’s Buffalo Chicken” to log it!

I stuffed one serving of the buffalo chicken into a 200g baked sweet potato, topped with fresh cilantro!

which comes to 42c/2f/29p!