BBQ Chicken Stuffed Sweet Potatoes – Baked sweet potatoes stuffed with tender barbecue chicken and topped with goodies. We love this easy dinner! (Gluten-Free, Paleo, Whole30 Friendly)
FOR THE SWEET POTATOES:
- About 8 small-medium sweet potatoes (mine are about 6 oz. each)
FOR THE BARBECUE CHICKEN:
- 2 lbs. boneless, skinless chicken breast or chicken thighs
- 1/2 onion, finely diced or grated
- 1 clove garlic, minced
- 1 1/2 cups your favorite barbecue sauce
- 3 Tbsp. apple cider vinegar
FOR THE SLAW (OPTIONAL):
- 1 (8-9 oz.) bag coleslaw mix or shredded cabbage
- 1/4 cup mayonnaise
- 2 tsp. apple cider vinegar
- 1/4 tsp. salt, or more to taste
- 1/4 tsp. Old Bay seasoning (or celery salt), or more to taste
OPTIONAL EXTRAS FOR SERVING:
- Snipped chives, sliced green onion, minced cilantro or parsley, finely minced red onion, pickles, pickled banana peppers, etc.
FOR THE BAKED SWEET POTATOES:
- Preheat the oven to 400 degrees F.
- Wash sweet potatoes well and prick each potato 3-5 times with a fork.
- Place sweet potatoes on a baking sheet and bake 45-60 minutes, or until they can be easily pierced with a fork or sharp knife.
FOR THE BBQ CHICKEN:
- Place chicken in the crock of a slow cooker. Add onion, garlic, barbecue sauce, and cider vinegar.
- Smooth with a spatula to cover the chicken evenly.
- Slow cook on HIGH 3-4 hours or LOW 6-8 hours, or until tender.
- Shred chicken with two forks and toss with the barbecue sauce to coat.
FOR THE SLAW:
- In a large bowl, combine mayonnaise, cider vinegar, salt, and Old Bay seasoning. Stir to combine.
- Add coleslaw/cabbage and stir to coat well with a fork.
- Let the mixture sit 10-15 minutes in the refrigerator and stir again before serving. (Coleslaw can be made up to 8 hours in advance, but will continue to soften and shrink down a bit.)
- When the sweet potatoes are baked and tender, use a sharp knife to make a cut lengthwise about halfway through the potato.
- Use a fork to gently open the cut (opening the “jacket”) and use your fork to slightly fluff up the potato.
- Scoop about 1/2 cup shredded chicken into your potato and top with about 1/2 cup of the slaw (this might be more like 1/4 cup if the slaw was made a long time in advance.)
- Garnish with any desired extras and serve!
*Slow cooking the chicken in the barbecue sauce can dilute the flavor slightly. Adding the vinegar to the sauce helps with this. Some people also like adding 1-2 Tbsp. of sweetener (like brown sugar) to the finished sauce.
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American