These would be a great meal for kiddos or even as appetizers for if you were hosting company - you know, when social distancing is no longer a thing!

Inspired by: The Real Food Dieticians

Ingredients:

• 2 lbs/900 grams boneless chicken thighs

• 14 oz./420 grams can tomato sauce

• ¼ cup canned tomato paste

• 3 tbsp. yellow mustard

• 2 tbsp. apple cider vinegar

• 2 tsp. coconut amino

• ¾ cup shredded carrots

• 1 tsp. garlic powder

• ½ tsp. onion powder

• ½ tsp. smoked paprika

• ¼ tsp. sea salt

• ¼ tsp. black pepper
  

For the “bun:”

• 2 sweet potatoes/~600 grams, sliced into ¼-inch rounds

• Avocado oil or olive oil

Instructions:

Sloppy Joe:

1. Place all of the ingredients in the slow cooker and mix to combine.

2. Cover and cook on low for 4-6 hours or high for 2-3 hours.

3. Remove chicken from slow cooker and shred with two forks.  Pro tip: use a kitchen mixer to shred with ease.  Just don’t over mix or it will end up like “dust”.

4. Return back to slow cooker, stir to mix all ingredients, and set temperature to warm (or low) until ready to eat.

5. Place chicken between two sweet potato rounds. Add desired toppings such as pickles, onion, greens, slaw, mayonnaise, etc.
   

Sweet Potato “Bun”:

1. Preheat oven to 350ºF. Line a large baking sheet with parchment paper.

2. Arrange sweet potato slices in a single layer on baking sheet(s) and brush with oil.

3. Bake for 25-30, flipping halfway through baking time, or until sweet potatoes are tender and lightly browned on the surface.
   
   

Whole recipe serving breakdown:

26 servings protein
6 servings carb
~1 servings fat 
~4 servings veggies