Buffalo Chicken Loaded Potato Recipe

This has been my all time favorite recipe since I created it. I hope you love it as much as I do.

This recipe is for 10 servings (aka perfect for meal prep). Adjust the ratios as needed.

Ingredients: 3 lbs chicken 2 tbsp grass fed butter 1 and 1/2 cups Frank’s Buffalo sauce 2 tsp garlic powder 2 tsp onion powder 1550 g potatoes 5 green onions 140 g shredded Mexican cheese !0 slices bacon (I use turkey bacon)

Place chicken, butter, buffalo sauce, garlic and onion powder in slow cooker. Cook on low for 5-6 hours. During the last hour cut and shred the chicken then let cook in juice for the remainder of the time.

While the chicken is cooking, prepare the rest of the ingredients.

Preheat oven to 350 degrees farenheight.

Measure out 1550 g potatoes (155 g per serving). Wash and cut the potatoes. Place on a sprayed baking sheet. Sprinkle with sea salt, pepper, and 2 tsp olive oil. Mix the potatoes and cook for 45-60 minutes. Check and rotate the potatoes halfway through.

Wash 5 green onions and chop into small slices.

Cook bacon on the stove top.

Once potatoes are finished, let cool and divide evenly into 10 containers, Per container: Add 5 oz buffalo chicken on top of potatoes Sprinkle 14g cheese Crumble 1 slice of bacon Sprinkle scallions

Store in the fridge and reheat in the microwave for 1:30-2:00.

Macros for 1 serving: 355 calories. 27g carbs. 34 g protein. 12g fat.

Let me know what you think if you make these!

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