Buffalo Sweet Potatoes
I tested out a fabulous recipe last week from The Real Food RDS that I found on Pinterest.
It's super easy and totally satisfying when you get that buffalo wing craving but want to eat a healthier option.
The recipe is below. I modified the chicken portion slightly and used 1 lb. of chicken breast strips because I didn't have any chicken thighs defrosted. I also needed to use twice as much Frank's red hot because my slow cooker cooks fast and the chicken started to get a little dry, so I quickly opened the franks bottle and eye balled another 1/3 cup serving.
INGREDIENTS
½ lb. boneless skinless chicken breast
½ lb. boneless skinless chicken thighs
⅓ cup hot pepper sauce (such as Whole30 compliant Frank's Red Hot or Sriracha-not Whole30 compliant)
2 Tbsp. ghee (may sub coconut oil OR butter (not whole30 compliant) ) I used kerrygold grass fed butter
1 Tbsp. coconut aminos
½ tsp. garlic powder
¼ tsp. cayenne (optional - adds more heat)
4 small baked sweet potatoes (about 7 oz. each uncooked) I used 2 10 ounce sweet potatoes for my husband and I
Homemade ranch dressing (optional) I used trader joe's organic ranch dressing
INSTRUCTIONS
Place chicken in a slow cooker set on low.
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.
Pour sauce into slow cooker.
Cook for 4-6 hour on low or until chicken is tender.
Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce.
Turn slow cooker to warm (or remain on low) until ready to serve.
Serve chicken in baked sweet potatoes and drizzle with ranch if desire.
