INGREDIENTS LIST

SWEET POTATO NACHOS (adjust amount of sweet potatoes for how many you plan to serve... all my photos show how much 3 large sweet potatoes made)

3 large sweet potatoes (peeled)
Daiya Vegan cheese
Trader Joes Salsa Verde
I Oikos Regular Greek Yogurt
1 container of Better Bean Beans from Whole Foods (flavor of choice)
Smashed Fresh Avocados/Guacamole

FOR CROCKPOT BUFFALO CHICKEN (makes enough for this recipe & to use for other meals!)

1-2 chicken breasts thawed
2 cups of low-sodium chicken broth (or more to cover the chicken)
1/2 cup of cayenne pepper sauce (I used Frank's RedHot Original) or feel free to add more like I did for extra spice!

***Keep in mind you can follow this recipe and just do plain chicken or add salsa instead or maybe even try ground turkey. GET CREATIVE!***

DIRECTIONS

FOR BUFFALO CHICKEN (Optional): (COOKING TIME: 2-4.5 hours)

Place the thawed chicken breasts in the crockpot. Pour chicken broth into the crockpot until the chicken is fully covered. Cover and cook on HIGH for 2 hours or LOW for 4 hours.

Remove the chicken from the crockpot and discard the broth. Shred the chicken with a fork and return to the crockpot. Add the hot sauce and cook on high for 30 minutes. Remove chicken and set aside to top on sweet potato nachos. It is also an option to cook the chicken on low in the crockpot for up to 8-10 hours.

FOR SWEET POTATO NACHOS (COOKING TIME: 30 minutes)

Preheat the oven to 400 degrees. Cover baking pan with aluminum foil and spray with coconut oil. Peel and slice the sweet potatoes into thin rounds just like chips! Spread evenly across as many pans as needed. Bake for 10 minutes and then take out and flip the rounds with a spatula. Return to the oven and cook the other side for 10 minutes. If they are still not crisp put them back in the oven and keep a close eye out! If you cut them super thin they are prone to cook pretty quick and you don't want them to burn.

Remove sweet potato rounds from the oven. Dump all the rounds into a cooking pan. Time to add toppings of choice! Add a layer of Better Beans, followed by shredded buffalo chicken, and top with Daiya Vegan cheddar cheese. Then spread some Salsa Verde across the sweet potatoes and return to the oven. At this point turn the oven off and flip the broiler on and broil the rounds and toppings for about 10 minutes or until the cheese melts. After removing them from the oven add additional toppings like greek yogurt and avocado. Don't worry if they end up not being as crispy as potato chips! I PROMISE you this recipe will be SUPER YUMMY either way!