Buffalo Chicken with Sweet Potato and Carrot Fries

In case you didn't read my last post, I finally decided to buy PaleoChef Sriracha Sauce at Whole Foods and try some hot sauce recipes out. And just in case I never use the PaleoChef Sriracha Sauce again, I decided to make two hot sauce recipes this week to make sure I get some good use out of the sauce. I chose this Buffalo Chicken recipe because it called for throwing three ingredients in the crockpot and I don't see how it can get any easier then that. I think it turned out pretty good, but if I make this again I'll try using PaleoChef Wing Sauce (also sold at Whole Foods) just to compare the two. I paired this with my sweet potato fries and carrot fries, both recipes included below. Yes this meal is so orange and not visually appealing, but it was the bomb!

Buffalo Chicken
Ingredients:

• 2lb chicken breasts
• 8 tablespoons hot sauce/chicken wing sauce (I used PaleoChef Sriracha Sauce)
• 4 tablespoons olive or avocado oil

Directions:

1. Turn crockpot to high and toss all ingredients in for 3-4 hours (longer if on low)
2. Shred chicken with forks
3. I served with my roasted sweet potato fries and carrot fries (recipe link below). The orginal recipe suggested serving on a bed of organic spinach with homemade ranch dressing, baby carrots, and cucumber slices.

Original recipe found here

My Homemade Sweet Potato Fries
(Basically just roasted sweet potatoes)
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I actually use Garlic Sea Salt on everything I cook)
• Optional: Cinnamon

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (please do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (sometimes cinnamon too).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.

Carrot Fries recipe found here