Servings: 6

Ingredients:

• ⚫ Crock pot
• ⚫ 2lbs chicken breast
• ⚫ 3/4 cup chicken broth (divided)
• ⚫ 6 medium sweet potatoes
• ⚫ 1 cup buffalo sauce (I use Primal Kitchen)
• ⚫ Toppings:
  • •      ⚫ Shredded mozzarella (omit for dairy free)
    •      ⚫ Shredded carrots
    •      ⚫ Scallions

Directions:

1️⃣ Cook the chicken: Place the chicken breasts and ½ cup of chicken broth in your crock pot. Cook on low for 6–8 hours or high for 3–4 hours, until fully cooked and tender.

2️⃣ Bake the sweet potatoes: Preheat your oven to 375°F. During the last hour of chicken cooking time, pierce each sweet potato all over with a fork and place them on a parchment-lined baking sheet. Bake for 45–60 minutes, or until soft and fork-tender.

3️⃣ Make the Buffalo Chicken: Once the chicken is done, discard the excess cooking liquid, then shred the chicken with two forks. Stir in 1 cup of buffalo sauce and ¼ cup of broth, mixing until well coated. Let it warm through in the crock pot for 5–10 more minutes.

4️⃣ Assemble & serve: Slice each sweet potato in half lengthwise. Fill with a generous scoop of buffalo chicken, then top with shredded mozzarella (omit for dairy-free), carrots, and scallions to taste.

Pro Balance Tips:

• ⚫ This recipe is perfect for a family dinner or prepped for lunches all week—this one’s a crowd-pleaser!
• ⚫ Pair with a large leafy greens salad to boost fiber, antioxidants, and overall nutrient intake.