Step 1

In a medium bowl, whisk together the hot sauce and 1 tablespoon melted coconut oil.

Step 2

Rub 1 teaspoon melted coconut oil on the skin of the sweet potatoes.

Step 3

Place the chicken in a 6-quart slow cooker. Drizzle with ¼ cup of the hot sauce mixture, tossing to coat.

Step 4

Arrange the sweet potatoes on top of the chicken, around the edge of the slow cooker.

Step 5

Cover and cook on high for 4 hours or low for 6, or until the chicken is cooked through and the sweet potatoes are tender.

Step 6

While the chicken and sweet potatoes cook, make the sauce by whisking together the avocado mayonnaise or yogurt, lime juice and salt.

Step 7

Carefully remove the potatoes from the slow cooker–they will be very soft so you may need to use tongs and a spatula–and set aside. Remove the chicken and shred with two forks. Return the chicken to the slow cooker, stirring together with any accumulated juice. Pour in an additional ¼ cup hot sauce mixture, stirring to combine.

Step 8

Slice the sweet potatoes, top with the shredded chicken, and drizzle with the remaining hot sauce mixture and mayonnaise or yogurt sauce. Sprinkle with green onions and serve.