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!
Ingredients
- 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
Instructions
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.
If you liked this recipe, here are a few more of my favorites:
Summer Crostini Three Ways
Slow Cooker Tacos with Mango Slaw
Maple Frosted Pumpkin Scones
I use the Skinnytaste Fast and Slow cookbook all the time…I’ll have to try One and Done! Love the idea of putting buffalo chicken on sweet potatoes.
It’s so delicious! I’m making it this week… yet again. 🙂