"Buffalo" Chicken Sweet Potatoes
These chicken stuffed sweet potatoes are slow-cooked in an irresistible "Buffalo" sauce and served with a side of Avocado Ranch! They're AIP, Paleo & Top 8 friendly.
Equipment
- Slow Cooker
Ingredients
Stuffed Sweet Potatoes
- 1 lb boneless skinless chicken breast
- 1 lb boneless skinless chicken thighs
- 6 sweet potatoes
- ¼ cup cilantro, roughly chopped
- ¼ cup green onions, roughly chopped
"Buffalo" Sauce
- ¼ cup lemon juice
- ¼ cup coconut cream
- ¼ cup coconut aminos
- 2 tablespoon coconut oil
- 2 tablespoon coconut sugar
- 1 tablespoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- ½ teaspoon white pepper (omit for AIP)
Avocado Ranch
- ½ cup mashed avocado
- ¼ cup coconut cream (or milk, depending on desired consistency)
- 1 tablespoon avocado oil
- 1 teaspoon apple cider vinegar
- ½ teaspoon chives
- ½ teaspoon dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon parsley
- ¼ teaspoon salt
Instructions
Stuffed Sweet Potatoes + "Buffalo" Sauce
- Place chicken in a slow cooker set on low.
- In a small saucepan on medium-high heat, combine the sauce ingredients. Simmer to combine, stirring occasionally, for 3-5 minutes.
- Pour sauce over the chicken into slow cooker.
- Cook for 3-4 hours on low, or until chicken is tender.
- An hour before the chicken is ready, preheat the oven to 425F. Pierce sweet potatoes with a fork multiple times in a line horizontally. Bake for 40-50 minutes, or until easily pierced with a fork.
- While sweet potatoes bake, combine all the Avocado Ranch ingredients in a bowl and stir well. Store in refrigerator for a minimum of 30 minutes before serving.
- Once the chicken is done cooking, remove from the slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce. Turn slow cooker to warm until ready to serve.
- Stuff sweet potatoes with chicken in sauce and top with spring onions/chopped cilantro and Avocado Ranch.
Notes
- Store any leftover avocado ranch in a mason jar with a tight lid. Mix the avocado pit into the ranch and put a lemon wedge on top to keep it fresh even longer.
Nutrition
Serving: 1gCalories: 553kcalCarbohydrates: 57gProtein: 36gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 120mgSodium: 1002mgPotassium: 1410mgFiber: 9gSugar: 13gVitamin A: 32213IUVitamin C: 13mgCalcium: 92mgIron: 3mg
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