Buffalo Chicken over Caramelized Sweet Potato
Recipe from Steph Outsen
Ingredients
1/2 lb boneless skinless chicken breast
1/2 lb boneless skinless chicken thighs
1/3 cup hot pepper sauce, I used Sriracha but if you want to make it whole 30 use Frank's Red Hot
2 Tablespoon ghee, coconut oil OR butter
1 Tablespoon Coconut Aminos
1/2 tsp. garlic powder
4 small sweet potatoes
Ranch dressing, I use wishbone
1. Place chicken in a slow cooker set on low
2. In a small saucepan on medium-high heat, combine the hot sauce, butter, coconut aminos and garlic powder and heat until butter is melted.
3. Pour sauce into slow cooker
4. Cook for 4-6 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 the sauce.
6 Turn slow cooker to warm until ready to serve
7. Serve chicken in baked sweet potatoes and drizzle with ranch dressing
Caramelized Sweet Potato
Preheat oven to 400
Cut the sweet potatoes in half, lengthwise and place on a rimmed baking sheet.
Drizzle the potato with extra virgin olive oil and rub the oil all over the potato. Sprinkle with salt.
Place the potato flesh side down the the baking sheet.
Bake uncovered for 30-35 minutes, until the skins begins to look shriveled and soft. Remove from the oven.
The sweet potato should be slightly brown and caramelized on the top of the flesh and soft throughout the potato.
Can be stored in fridge for a few days
