Slow Cooker Buffalo Chicken

Name: Slow Cooker Buffalo Chicken
Prep time: 10 min
Cook time: 5 min
Total time: 5 min
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); 1/3 cup ghee, coconut oil or butter (butter, not Whole30 compatible); 3 Tbsp. coconut aminos; 1 1/2 tsp. garlic powder; 1/2 tsp. cayenne (optional – adds more heat); 8 small baked sweet potatoes (about 7 oz. each uncooked); Ranch dressing (homemade or store-bought)

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Prep Time: 10 minutes

Cook Time: 5 hours

Total: 5 hours, 10 minutes

Servings: 8

Cost: $5.38 /serving

Author : Stacie Hassing

Ingredients

Remove All · Remove Spices · Remove Staples

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)1/3 cup ghee, coconut oil or butter (butter, not Whole30 compatible)3 Tbsp. coconut aminos1 1/2 tsp. garlic powder1/2 tsp. cayenne (optional – adds more heat)8 small baked sweet potatoes (about 7 oz. each uncooked)Ranch dressing (homemade or store-bought)

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Instructions

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Step 1

Place chicken in a slow cooker set on low.

Step 2

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.

Step 3

Pour the sauce into the slow cooker.

Step 4

Cook for 4-6 hours on low or until chicken is tender.

Step 5

Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce.

Step 6

Turn slow cooker to warm (or remain on low) until ready to serve.

Step 7

Serve chicken in baked sweet potatoes and drizzle with buffalo sauce and ranch, if desired.

Step 8

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