Monday, February 6, 2017

Whole 30 Approved - Slow Cooker Buffalo Chicken & Sweet Potatoes



Whole 30 Approved - Slow Cooker Buffalo Chicken & Sweet Potatoes

I'm going to be honest with you, I despise any meal plan that takes away foods I love. I will not follow it, i will give up...That was until I started my journey with Whole 30.

Now do not get me wrong, this is NOT a plan that "takes away" items because they want to torture you. This is NOT a plan you will starve on or even feel deprived. This plan TAUGHT me why certain items in my "diet" were causing me the issues I was having: bloating, digestive issues, skin issues, heightened anxiety, stress, depression....Once i learned the science behind it - i had zero problem getting rid of those foods.

Luckily for me - Buffalo Chicken & Sweet Potatoes were not on that list!

Whether you are looking for a reset, or just need an easy healthy dinner on a busy weeknight, or you are looking to prep a few meals for the week, these Slow Cooker Buffalo Chicken Sweet Potatoes are AMAZING! Every bite of these baked sweet potatoes smothered in juicy, saucy crock pot Buffalo chicken tastes delicious and oh so satisfying, and the plus is it's good for you!


Ingredients:

FOR THE SLOW COOKER BUFFALO CHICKEN:
1.5 pounds boneless skinless chicken breasts (about 3)
3/4 cup hot sauce (no added sugar)
2 tablespoons coconut oil
1/2 diced onion (yellow or red)
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground cayenne
1/2 teaspoon chipotle spice
1 tablespoon coconut flour, mixed with 1 tablespoon water to create a paste like consistency
Chopped green onions, for serving


Side:
4 sweet potatoes

Directions:

Place the chicken in the bottom of the slow cooker.
Place the hot sauce, coconut oil, salt, garlic powder, chipotle, and cayenne in a microwave safe bowl or measuring cup. Microwave until the coconut oil is melted (about 45 seconds), then stir until smooth. 
Pour the sauce over the chicken. Add onions. 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. 
Remove the chicken from crockpot and shred.

*About 30 minutes before the chicken is done, bake the sweet potatoes: Preheat your oven to 400 degrees. Prick the sweet potatoes all over with a fork, drizzle a little EVO over the holes, wrap in tin foil, and place on a 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.

Once the chicken is shredded and while the sweet potatoes bake, mix the coconut flour and 1 tablespoon water together to create a paste. 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.