For modern women, preparing a skinny weeknight dinner needs to be delicious and fast. For years I have been a fan of the blog, Skinnytaste. Her lighter meal options don’t compromise on taste and are easy enough to tackle on a busy weeknight. As someone who still prefers a hard-copy cookbook to a Pinterest dinner, the Skinnytaste One and Done and Skinnytaste Fast and Slow cookbooks have become big-time favorites of mine, with many tried and true recipes. The number one being the Slow Cooker Buffalo Chicken and Sweet Potatoes. My husband and I love wings, so this lighter version of our fried favorite has become a household staple.
My Not-So-Secret Weapon for Busy Weeknight Dinners
On those extra long work days when I know I’ll be short on time to make dinner, I prep the meal in the evening, turn on the slow cooker before bed, and by morning it’s fully cooked. Then I’ll pack it into a baking dish and put it in the toaster oven or microwave to warm after work.
The slow cooker has been a game-changer for my family when it comes to weeknight dinners, skinny or otherwise. We use it multiple days of the week. I so appreciate the set-it-and-forget method of cooking. As rewarding as it can be to create a beautifully complex dish, I prefer to save those for weekends when there’s a little extra time to enjoy all the work that went into them.
This Skinnytaste One and Done recipe, in particular, has been such a favorite because it is so easy and so delicious. There are so few ingredients and we always have them on hand, so I can easily throw a skinny weeknight dinner together in a pinch. Let’s get started!
Loaded Buffalo Chicken Sweet Potatoes from Skinnytaste
A healthier take on buffalo wings, these loaded sweet potatoes are the perfect weeknight dinner!
- 4 medium sweet potatoes
- 1 lb boneless skinless chicken breasts
- 3/4 tsp garlic powder
- 1/2 cup Frank's RedHot sauce
- 1/2 cup Ranch dressing
- 1 Tb chopped scallions, for garnish
Wash and dry sweet potatoes. Wrap in foil.
Season chicken with garlic powder and place in one end of the slow cooker. Cover with 1/4 cup hot sauce. Place the potatoes in the other end of the slow cooker.
Cover and cook on low for 6 hours, until the chicken is cooked and the potatoes are tender when pierced with a fork. Remove the potatoes. Using two forks, roughly shred the chicken right in the pot. Add the remaining 1/4 cup hot sauce and stir well.
When cool enough to handle, cut each sweet potato in half lengthwise, then divide among 4 plates. Top each half with 1/3 cup of the buffalo chicken and drizzle with 1 tablespoon of the dressing. Top with the scallions and serve.