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BBQ Chicken Stuffed Sweet Potatoes Recipe

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4.3 from 7 reviews

Delicious BBQ Chicken Stuffed Sweet Potatoes combine tender, slow-cooked shredded chicken in tangy BBQ sauce with soft baked sweet potatoes, topped with melted mozzarella cheese. This hearty and flavorful dish is perfect for a comforting family meal or casual gathering.

  • Total Time: 6 hours
  • Yield: 8 servings

Ingredients

Chicken and Sauce

  • 2 pounds chicken breast, boneless & skinless (about 4 medium breasts)
  • 8 oz Italian Dressing
  • 2 cups BBQ Sauce (divided)

Sweet Potatoes & Topping

  • 8 medium sweet potatoes
  • 1.5 cup mozzarella cheese, shredded
  • Olive oil or pan release spray for brushing/spraying

Instructions

  1. Prepare the Crock Pot: Spray the bottom of the crock pot with pan release spray to prevent sticking.
  2. Layer Chicken: Lay the chicken breasts flat in the crock pot evenly.
  3. Add Sauces: Pour the Italian dressing and 1 cup of BBQ sauce evenly over the chicken breasts.
  4. Cook Chicken: Cover and cook on low heat for 5 hours until fully cooked and tender.
  5. Shred Chicken: Remove the chicken from the crock pot and let it rest for 5 minutes to cool slightly. Shred the chicken using two forks into bite-sized pieces.
  6. Mix with BBQ Sauce: Combine the shredded chicken with the remaining 1 cup of BBQ sauce thoroughly.
  7. Save Juices: Keep the cooking juices from the crock pot to drizzle over the sweet potatoes later for extra moisture and flavor.
  8. Prepare Sweet Potatoes: One hour before the chicken is done, preheat the oven to 375°F (190°C). Spray a baking sheet with pan release spray.
  9. Wash and Prep Potatoes: Wash and scrub the sweet potatoes well, then pat dry. Poke 4-5 holes in each potato using a fork.
  10. Oil Potatoes: Lightly brush the sweet potatoes with olive oil or spray with pan release spray to help crisp the skin.
  11. Bake Sweet Potatoes: Arrange potatoes flat on the baking sheet and bake for 45 minutes, turning each potato every 20 minutes for even cooking. They should be tender when pierced.
  12. Cool Sweet Potatoes: Remove from oven and let stand for 5 minutes to cool slightly.
  13. Slice Potatoes: Cut each potato in half lengthwise, slicing only through the top and middle without cutting through the bottom skin to hold them together.
  14. Stuff Potatoes: Generously fill each sweet potato half with the BBQ chicken mixture.
  15. Add Cheese: Sprinkle approximately 2 tablespoons of shredded mozzarella cheese on top of each filled potato.
  16. Broil Cheese: Increase oven temperature to broil and return the topped potatoes to the oven. Broil for about 2 minutes until the cheese is melted and bubbly.
  17. Serve: Remove from oven, drizzle with reserved cooking juices if desired, and serve hot immediately.

Notes

  • Save the cooking juices from the crock pot to drizzle over the sweet potatoes for added flavor and juiciness.
  • Rotate sweet potatoes during baking to ensure even cooking.
  • Broiling the cheese at the end melts it quickly creating a nice golden topping.
  • If you prefer a spicier BBQ chicken, consider adding hot sauce to the BBQ sauce before mixing.
  • Leftover stuffed sweet potatoes can be refrigerated and reheated; add a splash of juice or sauce to keep moist.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 5 hours 45 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://recipesvibe.com/bbq-chicken-stuffed-sweet-potatoes-recipe/