Got to try out a new recipe today! My friend Megan has been raving about buffalo chicken in the crockpot and she was right; it’s wonderful! I checked out some recipes and here’s what I put together:
FIRST OFF, THE CROCKPOT BUFFALO CHICKEN
YOU WILL NEED (please note I have divided the recipe into 3 sections: chicken, sweet potato, and slaw)
- 3-4 chicken breasts
- 1/3 c hot sauce
- 2 Tbs ghee
- 1 Tbs soy sauce
- ½ tsp garlic powder
- 1 orange pepper, diced
- ½ white onion, diced
- S&P to taste
- Optional: ranch dressing (store bought or homemade) for topping
(all my ingredients came from Trader Joe’s)
TO MAKE:
1. line the onion and orange pepper in the bottom of the crock pot, then place the chicken on top
2. combine the hot sauce, ghee, soy sauce and garlic powder (might need to heat slightly if the ghee is hard)
3. pour the hot sauce mixture over the chicken and cook on LOW for 4-6 hours. Come back, shred, and leave the crock pot on warm till supper time
NEXT, THE BAKED SWEET POTATO: rub your oil of choice on each potato, stab it with a fork a few times, add a pinch of salt, and bake at 375 for about an hour (or until fork tender). **I actually did this earlier in the day and just reheated them a bit at 200° before dinner. Easy peasy.
LASTLY, THE SLAW: my favorite @traderjoeslist cruciferous mix tossed in my homemade ranch dressing (see my story)
Come supper time…
- cut open the potato and scoop out a bit of the inside (this isn’t mandatory but Nate and I agreed we think it would taste better with a little less potato on the inside; save the scooped out part for your toddler, a smoothie, or another meal!)
- Scoop some slaw into each potato
- Add the buffalo chicken on top of that
- Top with a little more slaw and some ranch dressing
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