BBQ Chicken Stuffed Sweet Potatoes are an easy, wholesome dinner that combines fluffy baked sweet potatoes with tender shredded barbecue chicken and a crisp, creamy coleslaw. This satisfying meal is packed with sweet, smoky, and tangy flavors, making it a delicious choice for busy weeknights, family dinners, or meal prep.
Why You’ll Love This Recipe
This recipe is simple to prepare with minimal hands-on work, thanks to the slow cooker doing most of the cooking. The sweetness of the potatoes perfectly complements the smoky barbecue chicken, while the homemade coleslaw adds a refreshing crunch. It’s a balanced meal that’s filling, family-friendly, and easy to customize with your favorite toppings.
Ingredients
For the Sweet Potatoes
- 4 medium to large sweet potatoes
- Green onion, sliced, for garnish
For the BBQ Chicken
- 1 pound boneless, skinless chicken breast
- 10 ounces barbecue sauce
- 1/4 cup apple juice
- 1 tablespoon apple cider vinegar
- Salt, to taste
- Black 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
Instructions
1. Cook the BBQ Chicken
Place the chicken breast, barbecue sauce, apple juice, apple cider vinegar, salt, and black pepper in a slow cooker. Stir to coat the chicken evenly. Cover and cook on High for 2 to 3 hours, or until the chicken is fully cooked and tender enough to shred. Using two forks, shred the chicken directly in the barbecue sauce and stir well.
2. Bake the Sweet Potatoes
Preheat your oven to 425°F (220°C). Wash the sweet potatoes thoroughly and pat them dry. Pierce each potato several times with a fork and place them on a parchment-lined baking sheet. Bake for 45 to 50 minutes, or until they are soft all the way through and easily pierced with a knife or skewer.
3. Make the Coleslaw
In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, celery seed, Dijon mustard, salt, and black pepper until smooth. Add the shredded coleslaw mix and toss until every piece is evenly coated with the dressing.
4. Assemble the Stuffed Sweet Potatoes
Slice each baked sweet potato lengthwise without cutting all the way through. Gently press the ends toward the center to open the potato, then fluff the inside with a fork. Fill each potato with approximately 4 ounces of the shredded BBQ chicken. Spoon the creamy coleslaw over the top, garnish with sliced green onions, and serve immediately.
Tips & Tricks
Choose sweet potatoes that are similar in size so they cook evenly. For extra flavor, use a smoky barbecue sauce or your favorite homemade version. Rotisserie chicken can be substituted if you’re short on time. If you enjoy a little heat, sprinkle sliced jalapeños or crushed red pepper flakes over the finished potatoes. For added richness, top with shredded cheddar cheese before serving.
Details
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Yield: 4 servings
Category: Main Course
Method: Slow Cooker and Oven
Cuisine: American
Difficulty: Easy
Dietary Notes: Gluten-free when prepared with a gluten-free barbecue sauce. High in protein.
Notes
For a lighter coleslaw, replace part of the mayonnaise with plain Greek yogurt. Leftover barbecue chicken is delicious in sandwiches, wraps, salads, or rice bowls. Fresh parsley or cilantro can be used instead of green onions for garnish.
Nutrition (Approximate Per Serving)
- Calories: 525
- Protein: 34g
- Carbohydrates: 45g
- Fat: 22g
- Fiber: 7g
- Sugar: 18g
FAQ
Can I make BBQ Chicken Stuffed Sweet Potatoes ahead of time?
Yes. Prepare the chicken, sweet potatoes, and coleslaw separately, then assemble everything just before serving.
Can I use chicken thighs instead of chicken breasts?
Absolutely. Boneless, skinless chicken thighs stay extra juicy and shred beautifully after slow cooking.
What barbecue sauce works best?
Any quality smoky, sweet, or spicy barbecue sauce will work. Choose your favorite to customize the flavor.
Can I freeze the barbecue chicken?
Yes. Store the shredded chicken in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before reheating.
Are stuffed sweet potatoes healthy?
Yes. Sweet potatoes are naturally rich in fiber, vitamins, and antioxidants, while lean chicken provides plenty of protein, making this a balanced and satisfying meal.
Storage
Store the barbecue chicken, baked sweet potatoes, and coleslaw in separate airtight containers in the refrigerator for up to four days. The shredded chicken can also be frozen for up to three months. Reheat the chicken and potatoes in the microwave or oven until warmed through, then add the fresh coleslaw just before serving for the best texture.
Similar Recipes
EASY BBQ Chicken Stuffed Sweet Potatoes
Ingredients
For the Sweet Potatoes
- 4 medium to large sweet potatoes
- Green onion sliced, for garnish
For the BBQ Chicken
- 1 pound boneless skinless chicken breast
- 10 ounces barbecue sauce
- 1/4 cup apple juice
- 1 tablespoon apple cider vinegar
- Salt to taste
- Black 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
Instructions
- Cook the BBQ Chicken
- Add the chicken breast, barbecue sauce, apple juice, apple cider vinegar, salt, and pepper to a slow cooker. Stir until the chicken is coated.
- Cook on High for 2–3 hours or until the chicken is tender and easily shreds. Use two forks to shred the chicken directly in the sauce.
- Bake the Sweet Potatoes
- Preheat the oven to 425°F (220°C).
- Wash and dry the sweet potatoes well. Pierce each potato several times with a fork and place on a parchment-lined baking sheet.
- Bake for 45–50 minutes, or until fork tender.
- Prepare the Coleslaw
- Whisk together the mayonnaise, apple cider vinegar, celery seed, Dijon mustard, salt, and pepper.
- Pour over the shredded coleslaw mix and toss until evenly coated.
- Assemble
- Slice each baked sweet potato lengthwise and gently squeeze the ends to open it.
- Fluff the inside with a fork.
- Fill each potato with about 4 ounces of shredded BBQ Chicken Stuffed Sweet Potatoes filling, then top generously with homemade coleslaw.
- Finish with sliced green onions and serve immediately.
Notes
- Use Greek yogurt instead of part of the mayonnaise for a lighter coleslaw.
- Leftover pulled BBQ chicken is excellent for sandwiches, wraps, tacos, or salads.
- Fresh parsley or cilantro can replace green onions as a garnish.
Conclusion
These BBQ Chicken Stuffed Sweet Potatoes are the perfect combination of comfort and fresh flavors. Tender pulled barbecue chicken, fluffy baked sweet potatoes, and crunchy homemade coleslaw create a hearty meal that’s both nourishing and incredibly satisfying. Whether you’re planning an easy weeknight dinner, meal prepping for the week, or feeding a hungry family, this recipe is sure to become a favorite you’ll make again and again.