Shredded Buffalo Chicken

This is from therealfooddieticians.com. I modified it just a little to take some of the kick out. It is so quick and so easy to make and it is pretty light, but satisfying. It is delicious served over a sweet potato and drizzled with my homemade ranch. I even added a bell pepper for extra nutrition and I think you could add two. My daughter even really liked this and asked for it again! It is a little spicy, but the sweet potato and ranch evens out the spice. I really liked the cilantro on this too. I hope you enjoy!

Ingredients

• 2 pounds chicken breasts or chicken thighs or a combination of the two
• 1 cup buffalo sauce (primal kitchen works well here)
• 1/3 cup coconut oil
• 3 tablespoons coconut aminos
• 1 1/2 teaspoon powdered garlic
• 1 tablespoon honey plus more to taste
• optional: 1 or 2 yellow or orange bell peppers, chopped
• 6-8 baked sweet potatoes or baked russet potatoes
• store-bought or homemade ranch dressing
• optional toppings: green onion, cilantro

Directions

Place chicken and optional chopped bell pepper(s) in a crock pot.

In a small saucepan, add buffalo sauce, coconut oil, coconut aminos, garlic and honey and cook until coconut oil is melted and all is cooked through. Taste the sauce and add honey or seasonings to taste.

Add sauce to the crock pot with the chicken.

Cook on low for 4 hours or until chicken is tender.

Shred chicken and let sit on warm until ready to serve.

Serve over sweet potato or baked potato and drizzle with ranch dressing.

Garnish with green onions and cilantro.

This would freeze well and also would work well on a bun for a buffalo chicken sandwich or on a salad with ranch dressing.

Enjoy!