From the December/January 2020 issue
Prep Time: 25 mins
Cook Time: 3-8 hrs
Servings: 4-6


For the Chicken

  • cup chicken broth
  • 1/4 cup tomato paste
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Sea salt and black pepper, to taste
  • Juice of 1 lime

For the Waffle Buns

  • 2 large sweet potatoes, peeled and grated
  • 2 large eggs, beaten
  • 2 TBSP tapioca starch/flour
  • 1 tsp sea salt

For the Toppings

  • 1 small red onion, sliced
  • 1 handful cilantro
  • Hot sauce, to taste


  1. Make the chicken: In a crockpot, combine the chicken thighs, broth, tomato paste, cumin, chili powder, garlic powder, onion powder, and a generous pinch each of salt and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Once the chicken is fork-tender, turn the crock pot to the “warm” setting. Shred the chicken with a fork. Add the lime juice to the pot and stir to combine.
  2. Make the waffle buns: Heat a waffle iron according to manufacturer’s instructions. Place the shredded sweet potatoes in a clean kitchen towel and squeeze to wring out excess moisture. You want the potatoes as dry as possible. In a large bowl, whisk together the eggs, tapioca starch, and sea salt. Add the sweet potatoes and stir to combine. Add about 1/2-cupfuls of the batter to each waffle mold and cook until golden brown, 10-12 minutes. Remove waffles to a cooling rack and repeat with the remaining batter. Let the waffles cool slightly before making the sandwiches.
  3. To assemble, place shredded chicken on one waffle. Add sliced red onion, a few leaves of cilantro, and hot sauce, if using. Top with another waffle and serve.