BUFFALO CHICKEN STUFFED SWEET POTATOES

For our paleo feature of the week, we are spotlighting a hearty dish that will keep you warm during those cold winter nights. This filling dish is FULL of protein, vitamins and minerals - perfect for getting back on track to eating healthy after all of those holiday sweets and treats.

By combining the natural sweetness of sweet potatoes with the spicy tang of the buffalo chicken, your tastebuds will be dancing with each bite! We are sure that this will be a family favorite dinner. The recipe calls for 4 servings, but it's simple to adjust for a smaller or larger group of people. 

Ingredients:

1.5 lbs. boneless, skinless chicken breasts (approximately 3 pieces)

3/4 cup hot sauce

2 tbsp. coconut oil

1 tsp. garlic powder

1 tsp. salt

1/2 tsp. cayenne 

4 sweet potatoes

1 tbsp. arrowroot + 1 tbsp. water (optional if you'd like to thicken the sauce)

Chopped parsley for garnish

 

Instructions:

  1. Spray slow cooker with oil - coconut works best to remain fully paleo.
  2. Melt coconut oil, hot sauce, and spices. If using a microwave, heat for 45 seconds then stir until fully blended. You can also heat on medium over the stove until all ingredients are mixed.
  3. Add chicken into the slow cooker. Top with hot sauce mixture.
  4. Cook on high for 1 1/2 - 2 1/2 hours or low for 4 - 5 hours. 
  5. When the chicken has approximately 30 minutes left, cook the sweet potatoes.
    1. Preheat oven to 400 degrees F. 
    2. Poke each potato with a fork and place on baking sheet lined with aluminum foil. 
    3. Bake for approximately 45 minutes to 1 hour, until fork tender.
  6. Once chicken is cooked, remove and shred. 
  7. Optional - mix arrowroot and water to form a paste. Add to sauce and cook on high for 15 minutes. 
  8. Once sauce has thickened, add chicken again and stir until combined.
  9. When potatoes are cooked, slice down the middle to open. Fill with chicken mixture. Top with fresh parsley and ENJOY!

Recipe via Well Plated