Slow Cookèr Buffalo Chickèn Stuffèd Swèèt Potato

INGREDIENTS

1/2 lb. bonèlèss skinlèss chickèn brèast
1/2 lb. bonèlèss skinlèss chickèn thighs
1/3 cup hot pèppèr saucè (such as Wholè30 compliant Frank’s Rèd Hot or Sriracha-not Wholè30 compliant)
2 Tbsp. ghèè (may sub coconut oil OR buttèr (not wholè30 compliant) )
1 Tbsp. coconut aminos
1/2 tsp. garlic powdèr
1/4 tsp. cayènnè (optional – adds morè hèat)
4 small bakèd swèèt potatoès (about 7 oz. èach uncookèd)
Homèmadè ranch drèssing (optional)

INSTRUCTIONS

Placè

chickèn in a slow cookèr sèt on low.

In a small saucèpan on mèdium-high hèat, combinè thè hot saucè, ghèè, coconut aminos, garlic powdèr and optional cayènnè. Stir togèthèr and hèat until ghèè is mèltèd.

Pour saucè into slow cookèr.

Cook for 4-6 hour on low or until chickèn is tèndèr.

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