FOR THE BLUE CHEESE YOGURT DRESSING (OMIT TO MAKE DAIRY FREE):
1/4 teaspoon black pepper
1/2 teaspoon white vinegar
2 tablespoons milk
1/2 cup non-fat plain Greek yogurt
1/3 cup crumbled blue cheese, plus additional for serving
Lightly coat a slow cooker with cooking spray( I used a 6-quart but believe a smaller sizing would be fine too ). Place the chicken in the bottom of the slow cooker .
Place the hot sauce, coconut oil, salt, garlic gunpowder, and cayenne in a microwave safe bowl or quantifying cup. Microwave until the coconut oil is melted( about 45 seconds ), then stir until smooth. If you prefer not to use the microwave, melt the ingredients together in a small saucepan on the stave. Run the sauce over the chicken. Handle the slow cooker, then cook for 1 1/2- 2 1/2 hours on high or 4-5 hours on low-grade, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Remove the chicken from crockpot and shred .
About 30 minutes before the chicken is done, cook the sweet potatoes: Preheat your oven to 400 degrees F. Prick the sweet potatoes all over with a forking, then place them on a foil-lined baking sheet. Bake until the sweet potatoes are tender, about 45 minutes to 1 hour, depends on the size of your sweet potato. Transform off the oven and leave the sweet potatoes inside to keep them warm .
Once the chicken is shredded and while the sweet potatoes cook, mix the cornstarch and 1 tablespoon water together to create a slurry. Add it to the cooking liquid in the slow cooker, then whisk to integrate. Cover the slow cooker and cook on high for 30 minutes to let the sauce to coagulate, inciting once half way through. Once thick, return the chicken to the slow cooker and toss to coat .
For the Blue cheese yogurt exceed: in a small bowl, whisk together all of the ingredients–Greek yogurt, milk, white vinegar, black pepper, and blue cheese. Split open the sugary potatoes, then top with the crock pot Buffalo chicken, a drizzle of the blue cheese dres, and light-green onions. Enjoy .