Recipe: BBQ Chicken Stuffed Sweet Potatoes

On Saturday night, I decided to be adventurous with dinner. I found a recipe that called for crock pot pulled pork and it sounded delicious – two problems…I didn’t have time to let anything sit in a crock pot for four or eight hours and I didn’t have any pork on hand.

That’s when this recipe came about…BBQ Chicken Stuffed Sweet Potatoes. It’s super delicious and not too bad in health terms, either!

BBQ Chicken Stuffed Sweet Potatoes
Adapted from: Skinny Mom

Ingredients:

5 boneless skinless chicken breasts
4 medium sized sweet potatoes
1 cup of frozen chopped onions (or fresh, your choice)
1/2 cup of reduced-sodium chicken broth
1/4 tsp chili powder
1/4 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/2 cup of BBQ sauce (check the sugar contents to make sure you’re using a sauce that’s not terribly high in sugar)
1/8 cup apple cider vinegar
1/2 tsp Worcestershire sauce

Directions:

In a large pot on top of the stove, combine chicken broth, onions, and chicken breast. Chicken broth will not cover chicken breasts, so add enough water in pot to cover.  Add seasoning as desired (I used a few dashes of Cajun seasoning aka Tony’s). Heat to boiling, then cover and simmer for 35-40 minutes (until middle of chicken breasts are cooked).

Heat oven to 400 degrees. Wash sweet potatoes and pierce each one with a fork several times. Place on a baking sheet lined with foil. Bake x 45 minutes. Flip halfway through baking.

While chicken and potatoes are cooking, prepare seasonings in a small bowl. Mix chili powder, cumin, salt, pepper, and garlic powder.

Also prepare BBQ mixture – in a separate bowl, combine BBQ sauce, apple cider vinegar, and Worcestershire sauce.

Once chicken is cooked, remove from pot and drain. Sprinkle half of the seasoning mixture on top of chicken. Allow to cool so the chicken is easy to handle with your hands. Once chicken has cooled, shred each piece with a fork and knife on cutting board. After chicken is shredded, sprinkle remaining seasoning on top and stir to coat.

In a smaller pot on stove, combine shredded chicken and BBQ sauce mixture and heat until warm. (Save a little bit of the BBQ for the final step.)

Slice each sweet potato and fill with meat mixture.

Drizzle remaining BBQ sauce over each potato.

Serve and enjoy!

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Chicken, onions, chicken broth, Tony’s Cajun seasoning, and water.

Sweet potatoes ready for baking!

Half of the seasoning mixture sprinkled on chicken….allowing chicken to cool before shredding.

Shredded chicken with remaining seasoning sprinkled on top.

BBQ sauce mixture

This dinner was really delicious! I can’t wait to make it again!

Servings: 4

Click here if you’d like to see the original, slow cooker pork recipe.

Have you ever tweaked a recipe, then really enjoyed the results?