Buffalo Chicken Stuffed Sweet Potato


1 lb. boneless skinless chicken breast
⅓ cup hot pepper sauce (such as Frank’s Red Hot)
2 Tbsp. coconut oil
1 Tbsp. coconut aminos or Briggs Liquid Aminos
½ tsp. garlic powder
¼ tsp. cayenne (optional – adds more heat)
4 small baked sweet potatoes (about 7 oz. each uncooked)
Homemade ranch dressing or I use OPA Greek Yogurt Dressing


  1. Place chicken in a slow cooker set on low.
  2. In a small saucepan on medium-high heat, combine the hot sauce, coconut oil, coconut aminos, garlic powder and optional cayenne. Stir together and heat until ghee is melted.
  3. Pour sauce into slow cooker.
  4. Cook for 4-6 hour on low or until chicken is tender.
  5. Remove chicken from slow cooker and shred with two forks. Or shred in your Bosch.
  6. Return shredded chicken to slow cooker and toss with sauce.
  7. Turn slow cooker to warm (or remain on low) until ready to serve.
  8. Serve chicken in baked sweet potatoes and drizzle with ranch if desired.