Slow Cooker Buffalo Chicken

• servings: 8 servings
• active time: 10 minutes
• total time: 5 hours 10 minutes

Ingredients

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)

Directions

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.

Instant pot directions

Follow the instructions as written (placing the chicken in an Instant Pot instead of the slow cooker) through steps 3.

Set the Instant Pot for 10 minutes on high pressure.

When time is up, quick release the pressure before unlocking the lid and shredding.

Nutrition

• Serving Size: 1/8 of recipe + 1 small
• Calories: 320
• Total Fat: 13 g
• Sodium: 500 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 3 g
• Total Sugars: 9 g
• Protein: 24 g