Ingredients

The following ingredients have 4 Servings
  • 2 lbs. boneless chicken breast or thighs (recommend 1 lb. of each)
  • 1 cup hot pepper sauce (such as Whole30-compatible Frank’s Red Hot or Sriracha-not Whole30-compatible)
  • ⅓ cup ghee, coconut oil or butter (butter is not Whole30-compatible)
  • 3 tablespoons coconut aminos
  • 1 ½ teaspoon garlic powder
  • ½ teaspoon cayenne (optional – adds more heat)
  • 8 small baked sweet potatoes (about 7 oz. each uncooked)
  • Ranch dressing (homemade or store-bought)

Instruction

  • Place chicken in a slow cooker set on low.
  • In a small saucepan on medium-high heat, combine the hot sauce, ghee, coconut aminos, garlic powder, and optional cayenne. Stir together and heat until ghee is melted.
  • Pour the sauce into the slow cooker.
  • Cook for 4-6 hours on low or until chicken is tender.
  • Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce.
  • Turn slow cooker to warm (or remain on low) until ready to serve.
  • Serve chicken in baked sweet potatoes and drizzle with buffalo sauce and ranch, if desired.