Healthy Slow Cooker Buffalo Chicken Sweet Potatoes

Why hello there! I’d like to introduce you to my fall dinner uniform, Slow Cooker Buffalo Chicken Sweet Potatoes.

I’ve lost count of the number of times I’ve made this crock pot recipe for shredded buffalo chicken with Greek yogurt sauce since I first shared it last year. In a direct match up between our frequency of eating it and the number of plaid shirts in my closet (my other fall uniform), I might even give it to the healthy buffalo chicken.

If you’ve hung out with me September through March, you know this is not a light statement.

I own A LOT of plaid and somehow keep finding a need to purchase more. A few weeks ago, two of our friends asked me to estimate the number of plaid shirts in my closet. I guessed seven, then went home and counted.

Um, I forgot a few.

Also, do dresses count? Please say no, because I kind of have my eye on this one. It would be so cute with boots!

Ingredients:
FOR THE SLOW COOKER BUFFALO CHICKEN:

• 1 1/2 pounds boneless, skinless chicken breasts (about 3)
• 3/4 cup hot sauce, such as Frank’s
• 2 tablespoons coconut oil
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cayenne
• 4 sweet potatoes
• 1 tablespoon cornstarch, mixed with 1 tablespoon water to create a slurry
• Chopped green onions, for serving

FOR THE BLUE CHEESE YOGURT DRESSING (OMIT TO MAKE DAIRY FREE):

• 1/2 cup nonfat plain Greek yogurt
• 2 tablespoons milk
• 1/2 teaspoon white vinegar
• 1/4 teaspoon black pepper
• 1/3 cup crumbled blue cheese, plus additional for serving

Directions:

1. Lightly coat a slow cooker with nonstick spray (I used a 6-quart but believe a smaller size would be fine too). Place the chicken in the bottom of the slow cooker.
2. Place the hot sauce, coconut oil, salt, garlic powder, and cayenne in a microwave-safe bowl or measuring cup. Microwave until the coconut oil is melted (about 45 seconds), then stir until smooth. If you prefer not to use the microwave, melt the ingredients together in a small saucepan on the stove.
3. Pour the sauce over the chicken. Cover the slow cooker, then cook for 1 1/2 to 2 1/2 hours on high or 4 to 5 hours on low, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Remove the chicken from crockpot and shred.
4. .......................................

for full instruction please see : www.wellplated.com

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