Shredded Barbecue Chicken with Roasted Sweet Potatoes

Sweet and spicy, this shredded barbecue chicken with roasted sweet potato is a welcome addition to your Paleo/Whole30 rotation.

Scale

For the Chicken:

4 tablespoons clarified butter

4 cloves garlic, minced

1 tablespoon hot sauce (I used Franks)

1 teaspoon salt

1/2 teaspoon pepper

13 ounces sugar free, gluten free barbecue sauce

3 lbs boneless chicken thighs or breasts

For the Sweet Potatoes:

3 large sweet potatoes, sliced in 1/2 inch disks

2 tablespoons extra virgin olive oil

1/2 teaspoon salt

cilantro leaves

Place the garlic, clarified butter, hot sauce, salt, pepper, and barbecue sauce in your slow-cooker and whisk together.

Add in your chicken and cook for 3-4 hours on high.

Shred with two forks when done.

In the meantime, slice your sweet potatoes and place in 400 degree oven for 20 minutes or until browned and tender.

Serve with the chicken and sauce placed between two sweet potato rounds. Best eaten with a fork.

Find it online: https://mylifeasrobinswife.com/shredded-barbecue-chicken/