Super Bowl 55 is next weekend - are you looking for a healthy game day meal? We've got you covered!
Our Fresh Start Healthy Heart Challenge is FULL of food that is not only good for you but tastes good too. Like these Crock-Pot Buffalo Chicken Sweet Potato Nachos!
Crock-Pot Buffalo Chicken Sweet Potato Nachos
For the chicken:
¼ cup low sodium chicken bone broth (Vegetarian: Substitute bone broth with vegetable broth.)
½ cup clean buffalo hot sauce (ex: Frank’s Red Hot brand)
1 Tablespoon melted coconut oil or ghee
1 Tablespoon coconut aminos
1 pound cooked chicken breast (Vegetarian: Substitute chicken with 1 (15-ounce) can chickpeas, rinsed and drained.)
2 stalks celery, chopped
2 medium carrots, shredded
½ medium white or yellow onion, chopped
2 cloves garlic, minced
For serving: shredded lettuce, diced avocado, chopped chives or green onion, chopped Roma tomato
For the Sweet Potato "Chips":
3 large sweet potatoes, sliced 1/8-inch thin with a mandolin or food processor
1 Tablespoon coconut oil, melted
1 teaspoon each: paprika, chili, garlic and onion powder
Sea salt and black pepper, to taste
For the Coconut Milk Ranch Sauce (optional):
1 (15-ounce) can light coconut milk
2 Tablespoons apple cider vinegar
2 Tablespoons shallot, finely chopped
3 Tablespoons fresh chives, minced
1 ½ Tablespoons fresh parsley (or 1 teaspoon dried)
1 ½ Tablespoons fresh basil, finely chopped (or 1 ½ teaspoons dried)
1 Tablespoon fresh dill (or 1 teaspoon dried)
1 clove garlic, minced
¼ teaspoon each sea salt and black pepper
In a small bowl, combine the chicken broth, buffalo sauce, coconut oil/ghee and coconut aminos.
Add the chicken to the bottom of the Crock-Pot, then add the celery, carrots, onion and garlic. Pour the buffalo sauce mixture over everything. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours.
When finished cooking, carefully remove the chicken and shred with two forks, then return chicken to the Crock-Pot and toss with the vegetables and sauce.
About 40 minutes before ready to serve, make the sweet potato "chips". Preheat oven to 425. Coat the sweet potatoes slices with the oil and spices and spread into a thin layer on a large rimmed baking sheet lined with parchment or a silicone baking mat. Bake for 20 minutes and flip. Bake for another 10 minutes, until edges are beginning to curl up and get crispy. Top the chips with buffalo chicken and desired toppings. Drizzle with optional Coconut Milk Ranch Sauce.