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
Original recipe found here
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