BBQ Chicken Stuffed Sweet Potatoes (Print Version)
Pulled BBQ chicken, creamy coleslaw, and fluffy sweet potatoes combine for a delicious, filling dish.
# Ingredients:
→ Sweet Potatoes
01 -
4 medium to large sweet potatoes
02 -
Green onion, sliced, for garnish
→ Barbecue Chicken
03 -
1 pound boneless skinless chicken breast
04 -
10 ounces barbecue sauce
05 -
1/4 cup apple juice
06 -
1 tablespoon apple cider vinegar
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Coleslaw
09 -
1/2 cup mayonnaise
10 -
2 tablespoons apple cider vinegar
11 -
1 teaspoon celery seed
12 -
1/2 teaspoon Dijon mustard
13 -
1 teaspoon salt
14 -
1/4 teaspoon black pepper
15 -
4 cups shredded coleslaw mix
# Steps:
01 -
Combine chicken breast, barbecue sauce, apple juice, apple cider vinegar, salt, and pepper in a slow cooker. Stir to evenly coat the chicken. Cover and cook on high for 2 to 3 hours, or until the chicken is tender and shreds easily. Shred the chicken directly in the sauce using two forks.
02 -
Preheat oven to 425°F. Scrub sweet potatoes thoroughly to remove dirt. Prick each potato several times with a fork. Arrange the sweet potatoes on a parchment-lined baking sheet. Bake for 45 to 50 minutes, or until completely tender. Remove from the oven and set aside.
03 -
In a mixing bowl, whisk together mayonnaise, apple cider vinegar, celery seed, Dijon mustard, salt, and black pepper until smooth. Add shredded coleslaw mix and toss until evenly coated.
04 -
Using a sharp knife, split each baked sweet potato open lengthwise. Gently squeeze the ends to open the potato and fluff the interior with a fork. Fill each potato with about 4 ounces of shredded barbecue chicken and top with prepared coleslaw. Garnish with sliced green onion and serve immediately.
# Notes:
01 -
For extra flavor, char the baked sweet potatoes under the broiler for a few minutes before stuffing.