Crockpot Maple Chipotle Chicken Stuffed Sweet Potatoes (Paleo + GF

• Gluten free
• Paleo

• Meat

  • 2 lbs Chicken thighs, boneless skinless

• Produce

  • 1/2 tsp Chipotle, powder
  • 8 cups Greens
  • 4 Sweet potatoes
  • 1 14 oz can Tomatoes, fire-roasted

• Condiments

  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 1 tbsp Paprika, smoked
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar

• Liquids

  • 1/4 cup Water

Found on realsimplegood.com

Description

Directions

• Place all of the ingredients in crockpot in order listed above, except for sweet potatoes and greens. Cook on low for 6 hours or on high for 3 hours. You can also cook this in your Instant Pot for 20 minutes. 
• Preheat oven to 425 degrees fahrenheit. About 45-60 minutes before you want to eat, get the potatoes in the oven. Prick each potato with a fork a few times. Then, line a baking sheet with foil and place the baking sheet on the bottom rack (this is just to catch any juices from the sweet potatoes as they cook). Place sweet potatoes directly on the rack above the baking sheet. Cook for 45-60 minutes, until the potatoes are tender.   
• While potatoes are cooking, shred chicken in crockpot with two forks. Let it soak up even more of the sauce while the potatoes finish. 
• Once potatoes are tender, remove from oven and carefully slice in half lengthwise. Use a fork to mash the potato a bit. Scoop the shredded chicken mixture into the baked sweet potatoes and serve on a bed of greens.