Servings: 8

2 lbs. boneless chicken breast or thighs (or 1 lb. of each) 2 lbs. boneless chicken breast or thighs (or 1 lb. of each)
1 cup hot pepper sauce 1 cup hot pepper sauce
⅓ cup ghee, coconut oil or butter ⅓ cup ghee, coconut oil or butter
3 tablespoons coconut aminos 3 tablespoons coconut aminos
1 ½ teaspoon garlic powder 1 ½ teaspoon garlic powder
½ teaspoon cayenne (optional) ½ teaspoon cayenne (optional)
8 small baked sweet potatoes 8 small baked sweet potatoes
Ranch dressing ( homemade or store-bought) Ranch dressing ( homemade or store-bought)

Place chicken in a slow cooker set on low.
In a small saucepan on medium-high heat, combine the hot sauce, ghee, coconut aminos, garlic powder, and optional cayenne. Stir together and heat until ghee is melted.
Pour the sauce into the slow cooker.
Cook for 4 to 6 hours on low or until chicken is tender.
Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce.
Turn slow cooker to warm (or remain on low) until ready to serve.
Serve chicken in baked sweet potatoes and drizzle with buffalo sauce and ranch, if desired.
Instant pot directions: subheading: Instant pot directions:
Follow the instructions as written (placing the chicken in an Instant Pot instead of the slow cooker) through steps 3.
Set the Instant Pot for 10 minutes on high pressure.
When time is up, quick release the pressure before unlocking the lid and shredding.

Feel free to substitute a pre-made buffalo sauce such as Primal Kitchen in place of the hot pepper sauce, ghee, coconut aminos, garlic powder and cayenne.  Feel free to substitute a pre-made buffalo sauce such as Primal Kitchen in place of the hot pepper sauce, ghee, coconut aminos, garlic powder and cayenne.