Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes serves 4, needs 10 minutes Preparation and 5-6 hours cook.⠀
Ingredients:⠀
•½ lb. boneless skinless chicken breasts
•½ lb. boneless skinless chicken thighs⠀
•⅓ cup Frank's Red Hot sauce⠀
•2 Tbsp. ghee ⠀
•1 Tbsp. coconut aminos⠀
•½ tsp. garlic powder⠀
•¼ tsp. cayenne (optional, for more heat)⠀
•4 small baked sweet potatoes (about 7 oz. each)⠀
•Whole30-complaint ranch dressing (optional)⠀
Directions:⠀
1. Place chicken in a slow cooker set on low.⠀
2. In a small saucepan on medium-high heat, combine the hot sauce, ghee, coconut aminos, garlic powder and optional cayenne. Stir together and heat until ghee is melted.⠀
3. Pour sauce into slow cooker.⠀
4. Cook for 5-6 hours on low or until chicken is tender.⠀
5. Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce.⠀
6.Turn slow cooker to warm (or remain on low) until ready to serve.⠀
7. Serve chicken in baked sweet potatoes and drizzle with Ranch dressing, if desired.⠀
Source: Whole30 Recipes
