Description
Discover how to make delicious BBQ chicken stuffed sweet potatoes with this easy recipe. Perfect for a flavorful and satisfying meal.
Ingredients
- 4 medium to large sweet potatoes (about 800g)
- green onion, for garnish
- 1 pound (450g) boneless, skinless chicken breast
- 10 oz (280g) barbecue sauce
- 1/4 cup (60ml) apple juice
- 1 tablespoon (15ml) apple cider vinegar
- salt and pepper to taste
- 1/2 cup (120g) mayonnaise
- 2 tablespoons (30ml) apple cider vinegar
- 1 teaspoon (5 ml) celery seed
- 1/2 teaspoon (3 ml) mustard seed
- 1 teaspoon (5 ml) salt
- 1/4 teaspoon (1 ml) black pepper
- 4 cups (400g) shredded coleslaw mix
Instructions
- Prepare the Chicken: Place the chicken breast, barbecue sauce, apple juice, apple cider vinegar, along with salt and pepper in your slow cooker. Mix everything together. Set the cooker to high and let it cook for 2-3 hours, or until the chicken is fully cooked, soft, and can be easily shredded. Shred the chicken using two forks while still in the sauce.
- Cook the Sweet Potatoes: Set your oven to 425 degrees to preheat. Wash the sweet potatoes thoroughly to remove any dirt. Poke holes all over them with a fork and arrange them on a baking sheet lined with parchment paper. Bake for 45-50 minutes until they are soft throughout. A skewer or toothpick should easily pierce the thickest part. Once done, take them out of the oven.
- Prepare the Coleslaw: In a bowl, combine mayonnaise, apple cider vinegar, celery seed, mustard seed, salt, and pepper. Whisk until the mixture is smooth. Pour this dressing over the shredded coleslaw mix and toss to ensure everything is well coated.
- Assemble the Dish: When ready to serve, cut the top of each sweet potato lengthwise with a sharp knife. Gently press the ends inward to open them up slightly and fluff the inside with a fork. Fill each potato with about 4 oz of the shredded barbecue chicken, then layer the coleslaw on top. Finish with a garnish of green onion and serve!
