Slow Cooker Buffalo Chicken with Sweet Potatoes
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Serves6 (1 potato each)
SWAP ScoreWhat's this?
Ingredients
- 1 pound chicken breast, boneless and skinless
- 1/4 cup hot sauce
- 1 cup water
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cayenne pepper
- 6 small sweet potatoes
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1/2 cup white rice, uncooked
Directions
- Lightly grease inside of slow cooker. Place chicken in the slow cooker.
- Combine hot sauce, olive oil, salt, garlic powder and cayenne pepper in a small bowl.
- Pour mixture over chicken. Cover, and cook 4-5 hours on low. Remove chicken, shred.
- While the chicken is cooking, preheat oven to 400 degrees F. Wash potatoes and poke holes all over them with a fork.
- Wrap potatoes in foil and bake for 45-60 minutes until tender when poked with a fork.
- Whisk in cornstarch slurry to crock pot. Turn heat up and cook on high for 30 minutes until sauce thickens. Return chicken and stir to coat.
- Heat water to boil in a medium saucepan over medium-high heat, add rice. Cover and reduce heat. Simmer 20 minutes until rice is tender. Keep warm.
- Serve chicken on top of rice in the potatoes.
Recipe Tips
Try topping with greek yogurt, scallions, or 1 tablespoon of blue cheese.
Substitute regular baking potatoes for sweet potatoes.
Substitute canola oil for coconut oil.
Nutrition Facts
Slow Cooker Buffalo Chicken with Sweet Potatoes
Amount Per Serving
Calories 245
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 64mg
21%
Sodium 82mg
3%
Potassium 550mg
16%
Total Carbohydrates 18g
6%
Dietary Fiber 2g
8%
Sugars 4g
Protein 25g
50%
Vitamin A
233%
Vitamin C
25%
Vitamin D0%
Calcium
3%
Iron
8%
* Percent Daily Values are based on a 2000 calorie diet.
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