Need some dinner inspo?! I made this recipe on Instagram stories the other day, and I had to share it with you. It’s SO easy, and the crockpot takes basically all the work out of it. Plus, it’s healthy, delicious, and filling. AND quick with minimal ingredients for a busy weeknight.

recipe, fashion blogger, jaime shrayber

You can adjust the amount of hot sauce you use based on your preference. I like it spicy, but the boys don’t, so I used less and added more to my own portion. You can also use whichever kind of hot sauce you prefer! Some are spicier than others. The toppings are optional, but I definitely recommend them… the buffalo chicken goes perfectly with the creamy sauce on top. Let me know if you try it 🙂

xo, Jaime

Photo and recipe credits to: real food – whole life

5 Ingredient Slow Cooker Buffalo Chicken & Sweet Potatoes

Crave-worthy buffalo chicken gets a dairy-free makeover! Stuffed inside a tender sweet potato, and done completely in the slow cooker, 5-Ingredient Slow Cooker Buffalo Chicken & Sweet Potatoes is your answer to dinner tonight.
Print Recipe
Cook Time 4 hours
Total Time 4 hours
Servings 6

Ingredients
  

For the chicken and sweet potatoes

  • 3/4 cup red hot sauce
  • 1 tablespoon plus 1 teaspoon melted coconut oil, divided
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 4 small whole sweet potatoes

For the toppings (optional)

  • 1/4 cup avocado mayonnaise or whole plain yogurt
  • 1 tablespoon lime juice
  • 1/4 teaspoon sea salt
  • 1 tablespoon chopped chives or green onion

Instructions
 

  • In a medium bowl, whisk together the hot sauce and 1 tablespoon melted coconut oil.
  • Rub 1 teaspoon melted coconut oil on the skin of the sweet potatoes.
  • Place the chicken in a 6-quart slow cooker. Drizzle with ¼ cup of the hot sauce mixture, tossing to coat.
  • Arrange the sweet potatoes on top of the chicken, around the edge of the slow cooker.
  • Cover and cook on high for 4 hours or low for 6, or until the chicken is cooked through and the sweet potatoes are tender.
  • While the chicken and sweet potatoes cook, make the sauce by whisking together the avocado mayonnaise or yogurt, lime juice and salt.
  • Carefully remove the potatoes from the slow cooker–they will be very soft so you may need to use tongs and a spatula–and set aside. Remove the chicken and shred with two forks. Return the chicken to the slow cooker, stirring together with any accumulated juice. Pour in an additional ¼ cup hot sauce mixture, stirring to combine.
  • Slice the sweet potatoes, top with the shredded chicken, and drizzle with the remaining hot sauce mixture and mayonnaise or yogurt sauce. Sprinkle with green onions and serve.

Notes

Photo and recipe credits to: real food - whole life