Slow Cooker Buffalo Chicken Sweet Potatoes

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.8 cup Hot Sauce, Frank'S RedHot
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  2 tbsp Coconut oil
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  1 tsp 1 teaspoon kosher salt
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  1 tsp Garlic powder
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  0.5 tsp Cayenne Pepper, Ground
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  4 Sweet Potato, Baked, Flesh Only(456g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  1 tbsp Cornstarch
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  Green Onion (Scallion)
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  0.5 cup Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  2 tbsp Skim Milk
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  0.5 tsp Vinegar, White
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  0.3 tsp 1/4 teaspoon ground black pepper
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  0.3 cup Cheese, Blue, Crumbled

Instructions

1. 1Heat the coconut oil in a small saucepan over medium heat for 1–2 minutes until melted. Add the Frank's RedHot sauce, garlic powder, cayenne pepper, kosher salt, and ground black pepper, then whisk until smooth. Remove from heat and set aside.
2. 2Place the chicken breast in a slow cooker and pour the buffalo sauce over it. Cover and cook on low for 6–8 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork. Remove the chicken to a cutting board and shred with two forks.
3. 3While the chicken finishes cooking, place the sweet potato flesh in a microwave-safe bowl, cover loosely, and microwave on high for 3–4 minutes, stirring halfway through, until heated through and tender.
4. 4Return the shredded chicken to the slow cooker with the cooking liquid. Mix the cornstarch with 2 tablespoons water to form a slurry, then whisk it into the sauce. Cook on high for 5–7 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
5. 5In a small bowl, whisk together the nonfat Greek yogurt, skim milk, white vinegar, and blue cheese until smooth and combined.
6. 6Divide the warm sweet potato flesh evenly into 4 airtight containers while hot. Top each with the buffalo chicken and sauce, then drizzle with the blue cheese dressing and garnish with the green onions.
7. 7Cool to room temperature before sealing containers, then refrigerate for up to 4 days. Reheat in the microwave for 2–3 minutes until heated through before serving.