Slow Cooker Buffalo Chicken Sweet Potatoes

I got this recipe from www.wellplated.com! So delicious, has a kick, and is FILLING. This is a better than eating 10 buffalo wings and still being hungry. Might I add, it’s husband approved.

Ingredients:

1 1/2 pounds boneless skinless chicken breasts – (about 3)

3/4 cup hot sauce – such as Frank’s

2 tablespoons coconut oil

1 teaspoon kosher salt

1 teaspoon garlic powder

1/2 teaspoon ground cayenne

3- 4 sweet potatoes

1 tablespoon cornstarch – mixed with 1 tablespoon water to create a slurry

Chopped green onions – for serving

Instructions:

1. Lightly coat slow cooker with a nonstick spray. Place chicken in the slow cooker.
2. Place hot sauce, coconut oil, salt, garlic powder, and cayenne in a microwave- safe bowl. Microwave 45 seconds or until coconut oil is melted. Stir.
3. Pour sauce over chicken , cover the slow cooker and cook for 1.5-2.5 hours on high or 4-5 hours on low, until the chicken is cooked through and reaches an internal temp of 165 degrees F.
4. Remove chicken from crockpot and shred.
5. About 30 minutes before the chicken is done, bake the sweet potatoes: Preheat oven to 400 degrees F. Prick the sweet potatoes with a fork and place them on a foil lined baking sheet (Trainer Grace prefers putting a drizzle of any oil over the sweet potatoes, optional). Cook potatoes for 45 min-1 hour.
6. Once the chicken is shredded and while the sweet potatoes bake, mix the cornstarch and 1 tablespoon of water to create a slurry. Add it to the cooking liquid in the slower cooker and whisk to combine. Cook on high for 30 min to allow the sauce to thicken. Stir occasionally. Once thick, return the chicken to the slow cooker and toss to coat.
7. I like to top my potatoes with ranch or blue cheese dressing ( greek yogurt based). You can find recipes online to make but I just buy the pre-made dressing because ain’t no body got time for dat. Add chopped green onions and enjoy!