New meal obsession! The flavors complimented one another SO WELL and it's completely grain free, and I made my version dairy-free but there is a dairy-full swap if you want to recreate with dairy :-) recipe below.

1. First throw 3 chicken breasts in a crock pot and cook for a few hours on high, until cooked through (if you don't have a crock pot, you could boil the chicken or bake it)

2. Once the chicken is cooked, remove and shred the chicken using two forks and return to the crock pot

3. Make the buffalo sauce: whisk 1 C buffalo sauce of choice (I used a gluten free medium buffalo sauce that I found at Whole Food's but any kind should work), 2 tablespoons of maple syrup, 2 tablespoons of cream cheese (I used almond milk cream cheese... *note that the cream cheese will remain chunky after whisking), and a squeeze of lemon juice and dash of pepper if you have those on hand

4. Pour mixture over the chicken and try to mix the chicken and sauce until the chicken is coated in sauce. Keep crock pot on low, the cream cheese will melt while you cook the sweet potatoes; mix up occasionally with tongs

5. To make the sweet potatoes, preheat the oven to 400 and slice potatoes in half the long way

6. Line baking sheet with tinfoil and rub olive oil onto the flesh part of each potato half and lay face (flesh) down on the foil

7. Bake for 35-40 minutes, until a fork can easily be inserted

8. Cut a slit in each potato half and fill with the chicken mixture and top with green onions :) SO. DELICIOUS.

Hope you enjoy!xo, Celiac Sweetie