Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Slow-Cooker Buffalo Chicken Loaded Potatoes
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- Level: Easy
- Total: 4 hr 25 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 333
- Total Fat
- 5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 73 milligrams
- Sodium
- 583 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 5 grams
- Sugar
- 3 grams
- Protein
- 29 grams
This healthy and easy spin on Buffalo chicken brings all the flavor but is lower in sodium and fat than the original. We start by using chicken breasts instead of wings and combine them with sweet, shredded carrots and store-bought Buffalo sauce in a slow cooker. Once cooked through, the chicken gets shredded and some of the cooked carrots are blended with protein-rich cottage cheese to create a sauce that has a cooling creaminess that’s always welcome with Buffalo spice. Toss everything together and it’s delicious on its own, but to make it a complete meal we serve it over a tender baked potato and load it with celery and a dollop of yogurt. This recipe makes a generous eight portions, perfect for a crowd or easy to store and reheat later in the week (see Cook’s Note).
- Level: Easy
- Total: 4 hr 25 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 333
- Total Fat
- 5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 73 milligrams
- Sodium
- 583 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 5 grams
- Sugar
- 3 grams
- Protein
- 29 grams
Ingredients
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Directions
Special equipment:
a slow cooker- Add the chicken, Buffalo sauce and grated carrots to a slow cooker. Toss until the chicken is evenly coated. Cover and cook until the chicken is very tender and easily shreds, about 4 hours on high or 6 hours on low.
- Remove the chicken and place it in a medium bowl leaving the Buffalo sauce behind in the slow cooker. Shred the chicken with 2 forks. Add the cottage cheese to a blender or food processor along with 1 cup of the warm Buffalo-carrot sauce mixture (this will temper the cottage cheese and ensure that it doesn’t curdle). Blend until very smooth and creamy. Whisk the cottage cheese mixture into the slow cooker with the remaining Buffalo-carrot sauce. Stir in the shredded chicken until evenly combined.
- Working in 2 batches, prick the potatoes all over with a fork. Microwave the potatoes until tender, flipping halfway through, 12 to 15 minutes per batch. Split each potato along the top lengthwise and sprinkle with a pinch of salt.
- To serve, spoon 1/2 cup of the warm Buffalo chicken into each potato, then top with diced celery, celery leaves and a drizzle of yogurt.
Cook’s Note
The chicken mixture and potatoes can be refrigerated in separate airtight containers for up to 4 days. Reheat each separately in the microwave until hot, then assemble and garnish.
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