Buffalo Chicken Stuffed Sweet Potato (Edit recipe)

Instant pot

1. Add the chicken, hot sauce, chicken bone broth, and grass-fed butter to the Instant Pot
2. Cook on manual high pressure for 10 minutes, then do a quick release
3. Once pressure is released shredded chicken with 2 forks or use handheld mixer for easy shredding. Let the chicken sit and absorb the juices, add extra hot sauce or broth if needed

Slow cooker

1. Add the chicken, hot sauce, chicken bone broth, and grass-fed butter to the Crockpot
2. Cook on low for 8 hours or high for 4 hours
3. Once done, shred chicken with 2 forks or use handheld mixture for easy shredding. Add additional hot sauce or broth if needed

Sweet potato

1. Preheat oven to 425 degrees Fahrenheit and line baking sheet with parchment paper.
2. Wash and dry sweet potatoes, then puncture holes with a fork all over the potato.
3. Bake until tender, 45 to 50 minutes.

Assemble

1. Cut a slit in the top of the sweet potato.
2. Add buffalo chicken, then top with drizzle of blue cheese dressing, blue cheese crumbles, and chives.