Crockpot BBQ Chicken over Sweet Potato Hash Browns​

I love making BBQ recipes, but I am not a fan of making my own paleo BBQ sauce. The Whole Foods by me used to sell Steve's PaleoChef Peach BBQ, which was my go-to, but for some reason they don't stock it anymore. Well anyways, this past weekend I found Tessemae's BBQ sauce at Whole Foods and decided to give it a try, and I absolutely loved it! I am so happy I found a new paleo BBQ sauce. For meal prep I did a quick crockpot chicken with the Tessemae's BBQ Sauce and served it over sweet potato hash browns, which were seriously too good to be true. You must must must try that recipe! Those hash browns turned out to be so amazing! Also, if you hate grating sweet potatoes like me, I just cubed them and threw them in the food processor - way easier. Please make this and tell me how much you enjoyed it too.

Crockpot BBQ Chicken
Ingredients:

• 3-4 Boneless Chicken Breasts
• 1 Bottle Paleo BBQ sauce (I used Tessemae's BBQ sauce - Paleo, Dairy Free and Gluten Free, and Whole 30 approved)

Directions:

1. Place chicken breasts in the crock pot and cover with 3/4 of the bottle of BBQ sauce.
2. Cook on High for 3-4 hours or Low for 6-8 hours.
3. Shred chicken with two forks while still in the crock potso the chicken will be well coated with sauce. (I removed the chicken from the crockpot to shred it).
4. Pour remaining BBQ sauce over chicken if necessary.
5. Serve over cauliflower rice or enjoy by itself.

Sweet Potato Hash Browns
Ingredients:

• 4 medium sweet potatoes
• 2 eggs, whisked
• 1/2 cup almond flour
• 2 teaspoons sea salt
• 1/4 cup green onions, chopped (plus some for garnish)
• 1/4 cup coconut oil

Directions:

1. Pierce one of the sweet potatoes with a fork. Wrap it in a damp paper towel and place it in a small bowl with 1/2 inch of water. Microwave for 7-9 minutes, or until tender.
2. Let this sweet potato sit for 5 minutes. Then drain the water, peel the potato, and mash it with a fork.
3. Take the other 3 sweet potatoes and peel them. Then grate them on a box grater using the large holes. In your bowl of grated sweet potatoes, add the previous mashed potato, the 2 eggs, almond flour, sea salt, and green onion. Combine with a spoon.
4. In a skillet (I used cast iron), pour coconut oil and heat over medium until your cast iron is hot. If you have a thermometer, it should read 350 degrees. Then drop in sweet potato "cakes" in about 2-3 tablespoon batches. Flatten them with a spatula. Cook on each side for 5 minutes or until golden brown.
5. Once cooked, place on a plate with paper towels to drain the oil. Serve HOT!

Original recipe found here