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Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes

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Course entree
Servings 4 people

Ingredients
  

  • 1.5 lbs. boneless skinless chicken breast
  • 1/3 cup Frank’s Red Hot Pepper Sauce
  • 2 Tbsp. ghee coconut oil or butter
  • 1 Tbsp. coconut aminos
  • 1/2 tsp. garlic powder
  • 4 sweet potatoes
  • 1 green onion
  • Ranch Dressing
  • aluminum foil
  • slow cooker liner

Instructions
 

  • 1. Divide your crockpot using a piece of aluminum foil (see photo below or watch video tutorial here). Insert slow cooker liner. Place chicken on one side and potatoes on the other side.
  • 2. In a small saucepan on medium-high heat, combine the hot sauce, ghee, coconut aminos and garlic powder. I skipped the saucepan and just mixed it all up in a bowl. Stir together and heat until ghee is melted.
  • 3. Pour sauce over chicken in slow cooker.
  • 4. Cook for 6-8 hours on low or until chicken and potatoes are tender.
  • 5. Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce.
  • 6. Serve chicken in baked sweet potatoes, drizzle with ranch and sprinkle with green onions.