Wellness for The Family: Super Bowl Party Foodie Wins
We’re making your super bowl party a little healthier, but just as delicious.
Registered Dietitian Grace Derocha, with Blue Cross Blue Shield of Michigan, is tempting your stomach and clearing your conscience with with slow cooker buffalo chicken stuffed sweet potatoes and football helmet fruit salad.
- 1 lb. boneless skinless chicken breast
- 1 lb. boneless skinless chicken thighs
- 1 cup hot sauce of choice
- 1/3 cup ghee or butter
- 1 1/2 tsp. garlic powder
- 1/2 tsp. cayenne (optional – adds more heat)
- 2 cups riced cauliflower
- Optional garnishes: green onions and ranch dressing
- Place chicken in a slow cooker set on low.
- In a small saucepan on medium-high heat, combine the hot sauce, ghee or butter, garlic powder and optional cayenne. Stir together and heat until ghee or butter is melted.
- Stir in riced cauliflower and heat through.
- Pour sauce into slow cooker.
- Cook for 4-6 hours on low or until chicken is tender.
- Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce.
- Turn slow cooker to warm (or remain on low) until ready to serve.
- The chicken and potato will cook in two different slow cookers for about the same amount of time.
- Serve chicken in baked sweet potatoes. Garnish with ranch and green onions if desired. Enjoy!
- 4 large sweet potatoes
- Wash the sweet potato and scrub off any dirt from the skin. No need to dry it, as the moisture helps cook it. But, make sure it’s not DRIPPING wet.
- Use a fork to prick holes at least ¼ inch deep ALL over the sweet potato. Pretty much exactly like you do with a baked potato.
- Put your potatoes in the bottom of your slow cooker and put on the lid
- Cook them until they’re perfectly tender which is 6-8 hours on low or 3-4 hours on high, depending on the size of your potato, as well as your slow cooker.
For more recipes and health and wellness tips, visit AHealthierMichigan.org.