Recipe: Buffalo-Chicken-Stuffed Sweet Potatoes (Whole30)

Ingredients

• 1 lb. boneless skinless chicken breast

• 1 lb. boneless skinless chicken thighs

• 1 cup Frank’s Red Hot

• 1/3 cup ghee

• 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)

• 8 tbsp Primal Kitchen ranch dressing

Instructions

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.

3. Stir together and heat until ghee is melted.

4. Pour sauce into slow cooker.

5. Cook for 4-6 hours on low or until chicken is tender.

6. Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce.

7. Turn slow cooker to warm (or remain on low) until ready to serve.

8. Serve chicken in baked sweet potatoes and drizzle with buffalo sauce and ranch, if desired. Serve with a side salad or steamed broccoli.

Serves: 8