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.