Slow Cooker Buffalo Chicken Stuffed Sweet Potato

Ingredients:

• 1 lb. boneless skinless chicken breast  
• 1 lb. boneless skinless chicken thighs  
• 1 cup hot pepper sauce   (such as Whole30 compliant Frank's Red Hot or Sriracha-not Whole30 compliant)
• 1⁄3 cup ghee (may sub coconut oil   or butter (not whole30 compliant) )
• 3 Tbsp. coconut aminos  
• 1 1⁄2 tsp. garlic powder  
• 1⁄2 tsp. cayenne   (optional - adds more heat)
• 8 small baked sweet potatoes   (about 7 oz. each uncooked)
• Homemade ranch dressing   (optional)

‍

Directions:

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 hours 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 buffalo sauce and ranch, if desired.