Slow Cooker Buffalo Chicken Sweet Potatoes​

Although this recipe says slow cooker, I ended up throwing this recipe in the pressure cooker for 15 minutes instead and that made for an even quicker meal prep. When the chicken was done, I shredded it, measured, and portioned it out into my baked sweet potatoes. I left the sauce in the Instant Pot on saute mode, added the Tbsp of arrowroot starch, and stirred pretty often to thicken up the sauce. Once I thought the sauce was thick enough, I turned the Instant Pot off and poured the sauce over the portioned out chicken. You can also throw all your shredded chicken back into the sauce and serve that way if you prefer. It definitely looks better that way, but it still tastes amazing either way. This recipe might be my new go-to buffalo chicken recipe it turned out that good! Along with the baked sweet potatoes, I roasted some fresh broccoli with a little olive oil and sea salt to complete the meal. Very basic, simple, and easy meal to throw together for meal prep that still tastes amazing!

​Slow Cooker Buffalo Chicken Sweet Potatoes​
Ingredients:

• 2.5 - 3 pounds boneless skinless chicken breasts 
• 1 cup hot sauce, such as Frank’s (I used PaleoChef Wing Sauce)
• 2 tablespoons coconut oil
• 2 teaspoon kosher salt
• 2 teaspoon garlic powder
• 1 teaspoon ground cayenne
• 4 sweet potatoes (or however many you need)
• 1 tablespoon arrowroot starch, mixed with 1 tablespoon water to create a slurry
• Chopped green onions, for serving

Directions:

1. Lightly coat a slow cooker with cooking spray. Place the chicken in the bottom of the slow cooker.
2. Place the hot sauce, coconut oil, salt, garlic powder, and cayenne in a microwave safe bowl or measuring cup. Microwave until the coconut oil is melted (about 45 seconds), then stir until smooth. If you prefer not to use the microwave, melt the ingredients together in a small saucepan on the stove. Pour the sauce over the chicken. Cover the slow cooker, then cook for 1 1/2 – 2 1/2 hours on high or 4-5 hours on low, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Remove the chicken from crockpot and shred.
3. About 30 minutes before the chicken is done, bake the sweet potatoes: Preheat your oven to 400 degrees F. Prick the sweet potatoes all over with a fork, then place them on a foil-lined baking sheet. Bake until the sweet potatoes are tender, about 45 minutes to 1 hour, depending upon the size of your sweet potato. Turn off the oven and leave the sweet potatoes inside to keep them warm.
4. Once the chicken is shredded and while the sweet potatoes bake, mix the arrowroot starch and 1 tablespoon water together to create a slurry. Add it to the cooking liquid in the slow cooker, then whisk to combine. Cover the slow cooker and cook on high for 30 minutes to allow the sauce to thicken, stirring once half way through. Once thick, return the chicken to the slow cooker and toss to coat.
5. Split open the sweet potatoes, then top with the crock pot Buffalo chicken, and green onions. Enjoy!

Original recipe found here