Be sure to add your meal into your myfitnesspal app and to weigh/measure out all of your portions!
Serves 2 people
Time: 30 min
What You'll Need:
2 Boneless Skinless Chicken breasts (mine came to about 7.4 oz cooked)
1/2 cup Sweet Baby Ray's Buffalo Sauce
1 Tbsp Red Pepper Flakes
1 Tbsp Garlic Powder
1 Tbsp Tony Chachere's Original Creole Seasoning
2 medium sized Sweet Potatoes
salt & pepper to taste
Directions:
Crockpot Buffalo Chicken:
1. Spray the sides and bottom of the Crockpot with non-fat cooking spray lightly
2. Add 2 Chicken Breasts (trimmed)
3. Add 1/2 cup of Buffalo Sauce and all seasonings above onto the Breasts
*Before
4. Set to low for 10 hrs (this can be changed: high for 4 or 6 hrs, low for 8-10 hrs)
*After:
5. Once cooked, remove Chicken Breasts from the Crockpot and into a bowl
6. Shred the Chicken. Do not add any more sauce! It has soaked up some of the sauce already and is juicy and spicy!
*The remaining sauce in the Crockpot is not safe to consume (raw meat has cooked in it). If you must add more Buffalo Sauce use it fresh from the bottle.
Sweet Potato Fries: 1. Set oven to 400 degrees 2. Wash and trim Sweet Potatoes 3. Slice Sweet Potatoes into thin slices
4. Grab a cooking sheet, line it with aluminum foil, spray with non-fat cooking spray lightly
5. Add slices of Sweet Potatoes onto the pan; not over lapping (I use one side of the pan for one potato and the other side for the other potato) 6. Lightly spray the slices with non-fat cooking spray and add a dash of salt
7. Cook for about 20 min
8. Measure out and enjoy!
**I like to dip my Sweet Potato Fries in Hidden Valley Light Ranch (add 40 calories/1 Tbsp)
1 Serving Size:
4 oz of Shredded Buffalo Chicken 130 calories
1 Medium Sweet Potato about 110 calories
Total Calories: 240 Calories
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