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Close up Front view of a BBQ Chicken Stuffed Baked Sweet Potato on a white plate

BBQ Chicken Stuffed Sweet Potatoes (Paleo-Friendly)


  • Author: One Lovely Life
  • Prep Time: 20 minutes
  • Cook Time: About 3 hours
  • Total Time: About 3 1/2 hours
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

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)


Ingredients

Scale

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.

Instructions

FOR THE BAKED SWEET POTATOES:

  1. Preheat the oven to 400 degrees F.
  2. Wash sweet potatoes well and prick each potato 3-5 times with a fork.
  3. 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:

  1. Place chicken in the crock of a slow cooker. Add onion, garlic, barbecue sauce, and cider vinegar.
  2. Smooth with a spatula to cover the chicken evenly.
  3. Slow cook on HIGH 3-4 hours or LOW 6-8 hours, or until tender.
  4. Shred chicken with two forks and toss with the barbecue sauce to coat.

FOR THE SLAW:

  1. In a large bowl, combine mayonnaise, cider vinegar, salt, and Old Bay seasoning. Stir to combine.
  2. Add coleslaw/cabbage and stir to coat well with a fork.
  3. 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.)

TO ASSEMBLE:

  1. When the sweet potatoes are baked and tender, use a sharp knife to make a cut lengthwise about halfway through the potato.
  2. Use a fork to gently open the cut (opening the “jacket”) and use your fork to slightly fluff up the potato.
  3. 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.)
  4. Garnish with any desired extras and serve!

 

Notes

*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