BBQ Chicken Stuffed Sweet Potatoes
Satisfying and healthy, these BBQ chicken stuffed sweet potatoes are a dream, packed with juicy pulled chicken, tender sweet potatoes, crunchy sunset slaw, and a squeeze of lime.
Ingredients
For the Chicken
- 1 cup barbecue sauce
- 1/4 cup apple cider vinegar
- 2 Tablespoons brown sugar
- 1 teaspoon sea salt see note
- 1/2 teaspoon garlic powder
- 1 and 1/2 pounds boneless, skinless chicken breasts
For Potatoes and Slaw
- 4 large sweet potatoes washed
- 1 and 1/4 cups shredded red cabbage
- 1 cup shredded carrot
- 2-3 Tablespoons chopped fresh cilantro
- juice of 1/2 lime
- 1/2 teaspoon kosher salt
Instructions
- To Make the Chicken: In the bottom of a slow cooker, combine barbecue sauce, apple cider vinegar, brown sugar, sea salt, and garlic powder. Stir well to combine. Nestle the chicken breasts into the sauce, turning to be sure they are fully coated. Cook on high for 2-3 hours or low for 4-6 hours, until the chicken is very tender and easy to pull apart with two forks.1 cup barbecue sauce, 1/4 cup apple cider vinegar, 2 Tablespoons brown sugar, 1 teaspoon sea salt, 1/2 teaspoon garlic powder, 1 and 1/2 pounds boneless, skinless chicken breasts
- Shred chicken. You can do this either inside the crockpot, or by removing the chicken to a cutting board. (I usually find it easier to remove it.) Return shredded chicken to the crockpot and stir well. Serve right away, or leave on the slow cooker’s keep warm setting for up to 2-3 hours.
- To Bake the Sweet Potatoes: Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Prick each sweet potato 6-8 times with the tines of a fork. Place sweet potatoes on the baking sheet and roast for 45-60 minutes, depending on how large the potatoes are. When they are very tender, remove potatoes from the oven and let cool for a few minutes. Cut a slit lengthwise down the middle of each, then squeeze gently from both ends to open the potato and create a nice pocket in the middle.4 large sweet potatoes
- To Make the Slaw: Toss cabbage, carrots, cilantro, lime juice, and salt together in a medium bowl.1 and 1/4 cups shredded red cabbage, 1 cup shredded carrot, 2-3 Tablespoons chopped fresh cilantro, juice of 1/2 lime, 1/2 teaspoon kosher salt
- Assemble: Fill each potato with generous spoonfuls of the shredded chicken, then top with slaw. Finish with a squeeze of extra lime juice, if desired. Enjoy!
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Notes
- Extra chicken: If you follow this recipe in full, you will most likely have more chicken than is needed for 4 or even 8 servings of the stuffed sweet potatoes, because they are very filling. This is ok! The chicken keeps really well, can be frozen for 3-4 months, and is also great in sandwiches, bowls, or wraps.
- Salt: If using regular table salt in the chicken mixture, reduce the amount to 1/2 teaspoon.
- Craving heat? Drizzle your favorite hot sauce on top of the slaw, or top with a chipotle crema like the one used in these tasty chickpea tacos.
Nutrition Estimate
Calories: 667 kcal, Carbohydrates: 109 g, Protein: 43 g, Fat: 6 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.02 g, Cholesterol: 109 mg, Sodium: 2025 mg, Potassium: 2136 mg, Fiber: 12 g, Sugar: 46 g, Vitamin A: 54117 IU, Vitamin C: 28 mg, Calcium: 164 mg, Iron: 4 mg