Crock-potted Chicken Stuffed Sweet Potato 2017-08-10T02:50:53+00:00

Katie: –¬†West Side of Buffalo, N.Y.

Ingredients:

2 lbs of organic boneless/skinless chicken thighs

1 bottle Buffalo Tom’s Gourmet Hot Sauce

Directions:

Put the above ingredients in a crockpot. I cooked on low for 6 hours. The chicken just fell apart, not much additional shredding was needed. Let it all heat up for about another 30 minutes completely shredded while the sweet potatoes were roasting.

I sliced 3 sweet potatoes in half, brushed each side with melted coconut oil and garlic powder. Baked at 425 for around 15 minutes per side. I flipped them over halfway through.

When the potatoes were done, I put one half on my plate, split it down the middle and made kind of a dent. Scooped some chicken out of the crock pot and plopped it in the middle of the potato.

I topped it with mashed avocado and chopped scallions.

No real recipe, just something I did. It is addictingly good. I usually make this with a bottle of Frank’s and a packet of Hidden Valley Ranch dry dressing mix, but your sauce was on display/up for taste testing on chicken wings at the Lexington Co op one weekend and I said that I wondered how it would be in a crockpot. The girl handing out the samples and my friend all went “ooooohhhh”… so my friend did it first that week and I did it the following week! YUM!!!