Barbecue Chicken Stuffed Sweet Potatoes

Barbecue Chicken Stuffed Sweet Potatoes

Ingredients

• 4-6 large sweet potatoes

• olive oil

• pinch of salt

  For the Chicken:

• One medium yellow onion

• 3-6 chicken breasts or whole chicken legs (more cost effective)

• zero sugar bbq sauce; to taste (such as G Hughes Sugar free or Rays sugar free)

• 1/3 cup water

• 2-3 cloves garlic; minced

• 2 T. apple cider vinegar

• salt and pepper to taste

  For the Slaw:

• half a head of cabbage (shredded) OR a bagged slaw mix

• 1/4 cup mayo (light if necessary)

• 1 T. apple cider vinegar

• 1 T. dijon mustard

• salt and pepper; to taste

  Step One: Prep the Chicken

1. Add the chicken, zero sugar barbecue sauce, apple cider vinegar, water, garlic, onions, salt, and pepper to your crockpot. Stir to combine. Cook on high for 3-4 hours or until the chicken breast is cooked through, tender, and easy to shred. Use two forks to shred the meat.

   Step Two: Bake the Sweet Potatoes

1. Preheat the oven to 425 degrees and line a baking sheet with foil or parchment paper.

2. Wash the sweet potatoes and drizzle with olive oil. Sprinkle a pinch of salt over each of them and prick them all a few times with a fork or knife.

3. Wrap the sweet potatoes with foil and bake for an hour or until you can easily insert a skewer or knife into the center and it be soft.

   Step Three: Make the Slaw and Assemble:

   1. Shred the cabbage OR if using a pre-cut slaw bag, add it to a medium bowl.

   2. Add the mayo, vinegar, dijon, and seasonings to the bowl and mix well until all of the cabbage is coated.

   3. Cut the potato open length wise and top with the shredded chicken and slaw and enjoy!

   4. Use leftovers for meal plans for lunches!