EASY BBQ Chicken Stuffed Sweet Potatoes
BBQ Chicken Stuffed Sweet Potatoes are filled with tender slow cooker barbecue chicken and topped with creamy homemade coleslaw.
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.