Buffalo Chicken & Sweet Potato
A frequent in our house.
Buffalo Chicken Sweet Potato
Yield: 4
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
A just the right amount of heat combined with the sweetness of the potato and topped with blue cheese...mmm...
Ingredients
Instructions
Chicken
- Place chicken in slow cooker.
- Mix red hot, oil, salt, garlic powder and cayenne in a bowl. Microwave to melt if using coconut oil.
- ***Pour over chicken. Cook on low 6-8 hours.
- Remove chicken and shred.
- Add chicken back into crockpot.
- Mix cornstarch and 1 Tbsp water together. Add to slow cooker and stir to combine. Cover and cook on high 30 minutes as thickens.
- To serve: Top 1/2 potato with buffalo chicken and blue cheese mixture. Top with chopped green onions.
Sweet Potato
- cook in microwave or roast whole and split lengthwise in half.
Sauce
- Mix yogurt, milk, vinegar, pepper and blue cheese in a bowl.
- ***can also make the vegan blue cheese
Notes
***Anthology Notes
Can cook in instant pot on high for 20 minutes
Use to dip veggies in or to top off the Buffalo Sweet Potato.
Either way, you can’t lose.
Vegan Blue Cheese Dressing
Yield: 2 cups
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min
Vegan blue cheese dressing with that signature blue cheese tang and a chunky blue cheese texture. Perfect as a dip or dressing!
Ingredients
Instructions
- Add the vegan mayonnaise, dijon mustard, crushed garlic, tahini, white vinegar, lemon juice, maple syrup, nutritional yeast, onion powder, garlic powder, salt and dried dill. Whisk up with a hand whisk until smooth.
- Then crumble up the tofu with a fork and then add it in, folding it gently into the dressing.
- Serve as a dip for raw veggies or as a salad dressing.
Notes
Anthology Notes
The tofu is optional, you can leave it out and just have a smooth dressing if you prefer.
Remember to press the tofu for at least 15 minutes if you do use it.