Slow Cooker Buffalo Chicken
This slow cooker buffalo chicken features tender shredded chicken in a zesty homemade buffalo sauce, served over baked sweet potatoes, making it a healthy and comforting meal.
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 tbsp coconut aminos
- 1 ½ tsp garlic powder
- ½ tsp cayenne optional – adds more heat
- 8 small baked sweet potatoes about 7 oz. each uncooked
- Ranch dressing homemade or store-bought
Instructions
- Place the chicken in a slow cooker set on low heat.
- In a small saucepan over medium-high heat, combine the hot sauce, ghee, coconut aminos, garlic powder, and optional cayenne pepper.
- Stir until the ghee melts and the ingredients are fully incorporated.
- Pour the sauce over the chicken in the slow cooker.
- Cook for 4-6 hours on low or until the chicken is tender and easy to shred.
- Once cooked, remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and toss it in the sauce until fully coated.
- Set the slow cooker to warm (or keep on low) until you're ready to serve.
- Serve the buffalo chicken over baked sweet potatoes, drizzled with extra sauce and ranch dressing if desired.