Print Recipe
5 from 2 votes

Buffalo Chicken Boats

Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Main Course
Keyword: buffalo chicken, gluten free, healthy, red hot, slow cooker, sweet potato
Servings: 4 people
Author: Lulu's Table

Ingredients

Slow Cooker Buffalo Chicken

  • 1-1.5 lbs organic chicken breast
  • 2 cloves garlic whole
  • 1/2 cup chicken bone broth
  • 1 cup Frank's Red Hot
  • 2 tbsp ghee or grass-fed butter

Sweet Potato Boats

  • 2 whole sweet potatoes
  • 2 tbsp avocado oi
  • 1/2 cup scallions chopped
  • 1/2 cup celery chopped
  • 1 avocado
  • 1 cup feta cheese

Instructions

  • In your slow cooker, add chicken, garlic, bone broth, red hot and ghee.  Cook on high for 3 hours, or low for 7-8 hours.  When finished cooking, take two forks and shred chicken directly in slow cooker.  Stir and cover with lid to keep warm before serving.
  • Preheat oven to 400 degrees F.
  • Take sweet potatoes and cut in half, long ways.  Drizzle oil over all sides of sweet potato and wrap in foil.  Place foil wrapped potatoes on a baking pan in case there is any dripping.
  • Bake for 60 min.
  • Remove potatoes from oven and let sit in foil for 10 min in order to steam.
  • While potatoes steam, prep toppings.  Chop scallions, scoop out flesh of avocado and cut into thin pieces, and chop celery.
  • After sweet potato is finished steaming, scoop out the inside flesh (leaving skin and a thin layer of flesh on the outside).  You can either use a spoon to remove flesh, or take a sharp knife and cut around the inside edge of the potato. Proceed cutting down the length, then across the width of the potato to create cubes. Pull out cubes with a fork.
  • Fill sweet potato boats with shredded buffalo chicken, top with scallions, celery, avocado, and feta cheese.