Here's a savory, satisfying meal that's packed with lean protein and complex carbohydrates. If you're into spicy dishes, you'll love my crockpot stuffed sweet potato and Buffalo chicken. I typically serve buffalo wings on game night because my husband goes through a batch in a matter of seconds. I'm not much of a buffalo wings fan but I do love stuffed potatoes and I know that chicken drenched in hot sauce goes so well with sweet potatoes so why not combine them in one delicious meal?
What I do love about buffalo wings is that the dish is versatile. I didn't use actual wing part for this recipe because I find that chicken thigh and breast contain more lean meat. Apart from stuffing the chicken meat in sweet potatoes, you can pair this dish with gluten-free bread, tossed salad or grilled fruits. For the hot sauce, I recommend Sriracha or Tabasco sauce. In addition, if you'd rather not use ghee, you can use coconut oil instead.
You will need:
Step 1: Rinse the chicken well then place in a slow cooker. Set the slow cooker on low. In a small saucepan, combine the hot sauce, ghee, garlic powder and the coconut aminos and simmer over medium-high heat until the ghee is melted. If you want to spice the mixture up, throw the ¼ teaspoon cayenne powder too.
Step 2: Pour the chili sauce into the crock pot then cook for 4 to 6 hours or until the chicken meat is nice and tender. Take the cooked chicken meat off the crock-pot and place onto a large plate. Shred the meat using two forks then put the shredded chicken meat back into the slow cooker, tossing the meat so it's drenched in hot sauce.
Step 3: Turn the slow cooker and set to warm until you are ready to serve. At this point, you should have baked sweet potatoes ready. Just scoop a generous amount of the chicken then spoon into the halved sweet potato. Drizzle with more hot sauce or with ranch dressing then serve.