Buffalo Chicken Sweet Potato Skins Casserole

		Ingredient
20.00	oz	boneless, skinless chicken breasts, cut into small pieces
1	medium	onions, chopped
3	teaspoons	garlic, minced
1 1/2	cups	red bell pepper, diced
0.75	cup	buffalo wing sauce
2.	tbsp	Worcestershire sauce
1 1/3	cups	sweet potatoes, sliced into 1/4" rounds
4	oz	crumbled gorgonzola cheese
1/2	cup	green onions, thinly sliced
		salt and pepper to taste
Directions:
Combine the chicken, yellow onion, garlic, red bell pepper, buffalo wing sauce, and Worcestershire sauce in a slow cooker. Cook on low 6 hours or until tender. Or 30 minutes in a Paper chef Deep Covered Baker (that is what I do)Remove chicken from cooker and shred with a fork in the sauce. Preheat oven to 425°F. Line a baking sheet with parchment paper, and arrange the sweet potato slices on the baking sheet. Spray lightly with cooking spray, and season with salt and pepper. Flip and repeat spraying and seasoning on the other side. Cook for about 25-30 minutes or until nicely caramelized. Remove from oven and cool. Spoon buffalo chicken filling onto the potato slices, then top with crumbled gorgonzola and sliced green onions.  To freeze: Cool, and place on a freezer-safe dish. Flash freeze 2 hours, then remove from freezer and wrap each potato skin in plastic wrap. Place all potato skins in indicated number of gallon-size freezer bag(s). Label and freeze. To serve: bake at 350 for until warm