Step 1

Place chicken in a slow cooker set on low.

Step 2

In a small saucepan on medium-high heat, combine the hot sauce, ghee, coconut aminos, garlic powder, and optional cayenne. Stir together and heat until ghee is melted.

Step 3

Pour the sauce into the slow cooker.

Step 4

Cook for 4-6 hours on low or until chicken is tender.

Step 5

Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce.

Step 6

Turn slow cooker to warm (or remain on low) until ready to serve.

Step 7

Serve chicken in baked sweet potatoes and drizzle with buffalo sauce and ranch, if desired.

Step 8

Follow the instructions as written (placing the chicken in an Instant Pot instead of the slow cooker) through steps 3.

Step 9

Set the Instant Pot for 15 minutes on high pressure.

Step 10

When time is up, naturally release for 10 minutes before unlocking the lid and shredding.