Name: BBQ Chicken Stuffed Sweet Potatoes
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Cuisine: American
Ingredients: 4 medium to large sweet potatoes; green onion, for garnish; 1 pound boneless, skinless chicken breast; 10 oz barbecue sauce; 1/4 cup apple juice; 1 tablespoon apple cider vinegar; salt and pepper to taste; 1/2 cup mayonnaise; 2 tablespoons apple cider vinegar; 1 teaspoon celery seed; 1/2 teaspoon dijon mustard; 1 teaspoon salt; 1/4 teaspoon black pepper; 4 cups shredded coleslaw mix

Description

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.

Ingredients

Scale

4 medium to large sweet potatoes
green onion, for garnish

For the Chicken

1 pound boneless, skinless chicken breast
10 oz barbecue sauce
1/4 cup apple juice
1 tablespoon apple cider vinegar
salt and pepper to taste

For the Coleslaw

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 teaspoon celery seed
1/2 teaspoon dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
4 cups shredded coleslaw mix

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Instructions

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!