Buffalo Chicken on Sweet Potato Rounds
Prep Time
20 minutes
Prep Notes
Free of: wheat/gluten, dairy, soy, corn, eggs, refined sugar
Cooking Time
5 hours (for crockpot cooking time) + 20 minutes (for sweet potatoes)
Yields
4-6 servings
Ingredients
Buffalo Chicken
½ lb boneless skinless chicken breast
½ lb boneless skinless chicken thighs
⅓ cup hot pepper sauce
3 Tbsp coconut oil
2 Tbsp coconut aminos
1 tsp garlic powder or fresh garlic, minced
½ tsp onion powder
Sweet Potato Rounds
2 sweet potatoes, cut into ¼ inch rounds
2 Tbsp coconut oil, melted
Pinch of salt
Avocado Ranch Dip
1 cup 100% coconut milk
1 avocado
1 Tbsp fresh chives, finely chopped
1 Tbsp dried dill
1 tsp dried parsley
1 tsp dried garlic powder
½ tsp dried onion powder
¼ tsp sea salt (add additional sea salt if desired)
Directions
For the Buffalo Chicken
Place chicken in a slow cooker set on low.
In a small saucepan on medium-high heat, combine the hot sauce, coconut oil, coconut aminos, and garlic (fresh or powder). Stir together and heat until coconut oil is melted.
Pour sauce into slow cooker over chicken.
Cook for 5-6 hours on low or until chicken is tender.
Use two forks to shred apart chicken.
For the Sweet Potato Rounds
Preheat oven to 350 degrees F.
In a large bowl, toss the sweet potatoes with the coconut oil, and place in rows on 2 lined baking sheets. Bake for 20 minutes, or until sweet potatoes are easily pierced with a fork. Remove from oven and set aside.
For the Avocado Ranch Dip
Place all ingredients in a blender and mix until smooth and creamy.
To assemble the sweet potato rounds:
Place sweet potato rounds on a plate, top with shredded buffalo chicken, avocado ranch dip and chopped cilantro.