These hearty BBQ Chicken Stuffed Sweet Potatoes are an easy weeknight dinner and delicious way to get your sweet potato fix. Tender pulled chicken with barbecue sauce is stuffed into baked sweet potatoes and topped with a slightly tangy and fresh coleslaw!
Tender barbecue chicken and tangy coleslaw all stuffed into a perfectly baked sweet potato? I AM IN.Stuffed sweet potatoes are highly underrated in my personal opinion. I mean, we give loaded baked potatoes all of the love, and while they are definitely tasty, stuffed sweet potatoes need love, too, you know?
Sweet potatoes have a naturally sweet flavor that pairs really well with things like enchilada sauce (these stuffed sweet potatoes are another favorite) and barbecue sauce. There is something about the sweetness of the potatoes plus the tomato-ey tang of barbecue that just really, really, really works.
Watch How to Make This Recipe
In this recipe, we take things to another level and add fresh coleslaw on top for even more flavor and freshness. Don’t worry though, even though this recipe looks like it’s got a lot going on, it could not be more easy.
Not only are these stuffed sweet potatoes delicious, they are also easy to make Whole30 compatible, Paleo-friendly, and naturally gluten-free. They are a quick, filling, and tasty recipe that I know you’ll love. Keep reading to learn how to make them!
Stuffed Sweet Potato Ingredients
Boneless Skinless Chicken Breast: you’ll need a pound of boneless, skinless chicken breast for this recipe. Feel free to swap it for boneless, skinless chicken thighs if you prefer.
Barbecue Sauce: feel free to use your favorite barbecue sauce for this recipe. If you need to make the recipe Whole30 compatible be sure to use a Whole30 compatible sauce.
Apple Juice: this adds a little sweetness and great flavor to the chicken. If you don’t have apple juice you can swap it for chicken broth or water.
Apple Cider Vinegar: we’re adding a little extra tang to the sauce with a splash of apple cider vinegar.
How to Bake Sweet Potatoes
The easiest, and in my opinion, the best way to prepare sweet potatoes is my baking them in the oven. Depending on the size of the potato, it usually takes around forty-five minutes to an hour for the sweet potatoes to cook through. After an hour just give the potatoes a gentle squeeze and if they give, they should be done.
If you want my best tips on how to bake sweet potatoes be sure to check out this helpful how-to post on how to bake sweet potatoes!
What Size Sweet Potatoes to Use
The best sized sweet potatoes to use for this recipe are medium to large potatoes. You want to choose a sweet potato that is large enough to stuff without breaking. However, because each potato is supposed to be a serving, you don’t want to select a potato that’s too large either.
The Best Easy Coleslaw Recipe
The best part of this recipe is the easy coleslaw recipe that goes on top of the sweet potatoes. It adds a bright tang that works really well with the sweetness of the potatoes and barbecue chicken.
Here’s what you’ll need to make the coleslaw:
Shredded coleslaw mix – you can usually find this in the same area you find the ready made salad mixes at your grocery store. You could of course slice your own cabbage and carrots, but who has time for that?
Mayo – this adds creaminess and helps bind everything together.
Apple cider vinegar and dijon mustard – these ingredients help to give the coleslaw a tangy flavor that works really well with the sweet potatoes and barbecue chicken.
Celery seed – this gives the coleslaw a delicious flavor.
How to Make BBQ Chicken Stuffed Sweet Potatoes
Make the Chicken: Add the chicken breast, barbecue sauce, apple juice, apple cider vinegar, salt, and pepper to your crockpot. Stir to combine. Cook on high for 2-3 hours or until the chicken breast is cooked through, tender, and easy to shred. Use two forks to shred the meat in the barbecue sauce.
Bake the Sweet Potatoes: Bake the sweet potatoes for 45-50 minutes until completely tender. You should easily be able to stick a skewer or toothpick into the thickest part. Once the potatoes are tender, remove them from the oven.
Make the Coleslaw: Add the coleslaw dressing ingredients to a mixing bowl and whisk together until well combined. Pour the dressing over the shredded coleslaw mix and toss until well combined.
Assemble: When you are ready to serve, use a sharp knife to split the top of the potato open lengthwise. Give the potato ends a gentle squeeze inward to open it up a bit and use a fork to fluff the insides a bit. Stuff the potatoes with around 4 oz of the shredded barbecue chicken and then top with coleslaw. Garnish with green onion and serve!
How to Store and Reheat
If you have leftovers I recommend storing the chicken, coleslaw, and sweet potatoes all separately until you are ready to reheat and assemble and eat the potatoes. When stored in an air-tight container in the fridge everything should last for 3-4 days.
I hope you give this BBQ Chicken Stuffed Sweet Potatoes a try! They’re hearty, delicious, and filling!
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
Make the Chicken: Add the chicken breast, barbecue sauce, apple juice, apple cider vinegar, salt, and pepper to your crockpot. Stir to combine. Cook on high for 2-3 hours or until the chicken breast is cooked through, tender, and easy to shred. Use two forks to shred the meat in the barbecue sauce.
Bake the Sweet Potatoes: Preheat oven to 425 degrees. Thoroughly clean the sweet potatoes and remove any dirt or grit. Prick the sweet potatoes all over with a fork and place them on a sheet pan lined with parchment paper. Bake the sweet potatoes for 45-50 minutes until completely tender. You should easily be able to stick a skewer or toothpick into the thickest part. Once the potatoes are tender, remove them from the oven.
Make the Coleslaw: Add the mayo, apple cider vinegar, celery seed, Dijon Mustard, salt, and pepper to a mixing bowl and whisk together until well combined. Pour the dressing over the shredded coleslaw mix and toss until well combined.
Assemble: When you are ready to serve, use a sharp knife to split the top of the potato open lengthwise. Give the potato ends a gentle squeeze inward to open it up a bit and use a fork to fluff the insides a bit. Stuff the potatoes with around 4 oz of the pulled barbecue chicken and then top with coleslaw. Garnish with green onion and serve!
I was skeptical that my family would like this (even though I thought it sounded great!), but my 5 year old insisted that I make this again and said she gives it two thumbs up, which is pretty much the highest praise she gives! Even the toddler and my somewhat picky husband liked it!
I made this with leftover rotisserie chicken and it was delicious! I always have difficulties finding recipes to cook for one but this is really simple to scale up or down. I’m going to use the rest of slaw mix to make the egg roll in a bowl!
One line of the ingredients states “¼ apple juice or water”. Is that 1/4 cup?, 1/4 tsp, 1/4 tbsp? I don’t want to make a mess of the first time I make this! Thanks.
Literally have made this recipe 3/4 weeks this past month! love the combination of flavors and the versatile uses for leftover chicken! thank you for this!
I’m doing Whole 30 and was looking for an easy recipe that didn’t leave me feeling deprived. I will be honest and say that I was skeptical of this tasting good because I’m used to sugar in my coleslaw. Once I assembled it and all of those flavors combined, it was FIRE! This was so good. My husband loved it, and my 3 and 4 year old even enjoyed the deconstructed version. 😄 So far all of your recipes that I’ve tried have been a hit in my home. Thank you so much for sharing your gift with us!
This is DELICIOUS!!! So easy to make the chicken in the crockpot and prepare the coleslaw ahead of time so it quickly came together at dinner time. My husband and I absolutely loved it and my 4-year-old happily ate the chicken with some of my sweet potato served on the side.
What a great idea to make stuffed sweet potatoes. I meal prep and eat some version of this for lunch each week. I don’t like coleslaw, but my family does and they loved that as an addition to their potatoes. I just sautéed some onions and added a little guac. Another threat ATHT recipe.
Just made this last night and it was DELISH! Great summer meal, felt like a bbq chicken sandwich, but on the lighter side. I also topped it with some pickled red onion we had around! Thanks for sharing 🙂
Hi. I’m making this now in a hurry up deconstructed way! I’m using leftover chopped turkey breast instead of chickenAlso, I roasted thick sliced sweet potatoes and planned on layering everything on the plate.
My only issue, is the amount of salt in the cole slaw. My Cole slaw was extremely salty. Did anyone else think so? Not sure if it was the combo of the saltiness of the Dijon and the teaspoon of salt?? I had to doctor mine up by adding more mayo and some sugar. It still tasted so salty, but once everything was “combined” it was better.
Thanks for a fun recipe!
Made these last night and they were so easy, such good flavor in the close slaw and made awesome leftovers for lunches today! Will definitely be making this recipe again! Thank you!
I made these this week for meal prep, and they’re FANTASTIC! I will definitely be making these again (and soon). Thanks for sharing such a great healthy and easy recipe!
Hey Ashlea, just found you and am now obsessed with your foooooood! And your website is gorgeous, and I love the work you’ve clearly put into it all. Anyhow, these are on my recipe list for this week– have some sweet potatoes calling in the pantry. x, s
I made these stuffed sweet potatoes for dinner last night and holy smokes they were not only delicious but super easy as well! The combo of the sweetness from the potatoes and the tartness/spice from the slaw and chicken was spot on. Also made enough for leftovers and they were just as good reheated! Definitely adding these into the regular rotation!
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So yummy! Made it the 2nd time, today.
★★★★★
So delicious!! Such a great idea and it’s now one of my go to recipes!
★★★★★
What a great idea! This was so easy and tasty
★★★★★
yay! so happy you enjoyed it, Kaydence!
Such as easy and delicously filling recipe!! The slaw was my personal favorite!
★★★★★
I was skeptical that my family would like this (even though I thought it sounded great!), but my 5 year old insisted that I make this again and said she gives it two thumbs up, which is pretty much the highest praise she gives! Even the toddler and my somewhat picky husband liked it!
★★★★★
Could you do the chicken in an instapot?
These are delicious! I can’t stop making them!
★★★★★
I’m so glad you love them, Ashley! Thanks for taking the time to leave a review!
I made this with leftover rotisserie chicken and it was delicious! I always have difficulties finding recipes to cook for one but this is really simple to scale up or down. I’m going to use the rest of slaw mix to make the egg roll in a bowl!
★★★★★
Such a great idea, Caroline! So glad you loved the recipe! Thanks for taking the time to leave a review!
This was very tasty, a new way to enjoy baked sweet potatoes, thank you!
★★★★★
You’re welcome, Kaydence! Thanks for taking the time to leave a review!
This recipe is so good and so easy. I’ve been making it for lunches during the week and we can’t get enough!!
★★★★★
Yay! I’m so glad this has become a regular favorite for you, Kelly! Thanks for sharing!
So are you eating the sweet potatoes’ skins as I assume? That would be a first for me. I want to try this so I want to do it right.
Hi, Walter! That’s totally your preference. I hope you love the recipe!
One line of the ingredients states “¼ apple juice or water”. Is that 1/4 cup?, 1/4 tsp, 1/4 tbsp? I don’t want to make a mess of the first time I make this! Thanks.
Hi, Lisa: it’s 1/4 cup. Hope that helps!
Literally have made this recipe 3/4 weeks this past month! love the combination of flavors and the versatile uses for leftover chicken! thank you for this!
★★★★★
Thanks for sharing, Pri! so glad you loved the recipe!
Made this for the first time last night. So easy and so good!! The flavors are amazing. And it’s even better for leftovers the next day 🙂
★★★★★
I’m so glad you loved it, Laura!
I’m doing Whole 30 and was looking for an easy recipe that didn’t leave me feeling deprived. I will be honest and say that I was skeptical of this tasting good because I’m used to sugar in my coleslaw. Once I assembled it and all of those flavors combined, it was FIRE! This was so good. My husband loved it, and my 3 and 4 year old even enjoyed the deconstructed version. 😄 So far all of your recipes that I’ve tried have been a hit in my home. Thank you so much for sharing your gift with us!
★★★★★
Yay! I’m so glad you gave the recipe a try and loved it, Nicole! Thank you for sharing!
Such an easy, delicious recipe!
★★★★★
Glad you loved it!
This is DELICIOUS!!! So easy to make the chicken in the crockpot and prepare the coleslaw ahead of time so it quickly came together at dinner time. My husband and I absolutely loved it and my 4-year-old happily ate the chicken with some of my sweet potato served on the side.
★★★★★
Thanks for sharing, Jenny! So happy everyone loved it!
What a great idea to make stuffed sweet potatoes. I meal prep and eat some version of this for lunch each week. I don’t like coleslaw, but my family does and they loved that as an addition to their potatoes. I just sautéed some onions and added a little guac. Another threat ATHT recipe.
★★★★★
So happy you and your family loved the recipe, Lauren! Thank you so much for taking the time to leave a review!
Love the flavor combination in this! And it’s so easy. This is a new regular!!
★★★★★
So happy you loved it, Megan!
These are wonderful!
★★★★★
Just made this last night and it was DELISH! Great summer meal, felt like a bbq chicken sandwich, but on the lighter side. I also topped it with some pickled red onion we had around! Thanks for sharing 🙂
Hi. I’m making this now in a hurry up deconstructed way! I’m using leftover chopped turkey breast instead of chickenAlso, I roasted thick sliced sweet potatoes and planned on layering everything on the plate.
My only issue, is the amount of salt in the cole slaw. My Cole slaw was extremely salty. Did anyone else think so? Not sure if it was the combo of the saltiness of the Dijon and the teaspoon of salt?? I had to doctor mine up by adding more mayo and some sugar. It still tasted so salty, but once everything was “combined” it was better.
Thanks for a fun recipe!
I made this last night for dinner, it was so good! Even my two year old gobbled it up, definitely going to add this one in the rotation.
Made these last night and they were so easy, such good flavor in the close slaw and made awesome leftovers for lunches today! Will definitely be making this recipe again! Thank you!
I made these this week for meal prep, and they’re FANTASTIC! I will definitely be making these again (and soon). Thanks for sharing such a great healthy and easy recipe!
Hey Ashlea, just found you and am now obsessed with your foooooood! And your website is gorgeous, and I love the work you’ve clearly put into it all. Anyhow, these are on my recipe list for this week– have some sweet potatoes calling in the pantry. x, s
I made these stuffed sweet potatoes for dinner last night and holy smokes they were not only delicious but super easy as well! The combo of the sweetness from the potatoes and the tartness/spice from the slaw and chicken was spot on. Also made enough for leftovers and they were just as good reheated! Definitely adding these into the regular rotation!
These are so so good!! I made them for my lunches for the rest of the week and it was so easy to prep and put together in batches.
What is the unit on the water in the crockpot?