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crockpot BBQ chicken stuffed in a sweet potato and topped with cheese
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5 from 1 vote
Nutrition Facts
Crockpot BBQ Chicken Stuffed Sweet Potatoes
Amount Per Serving (1 serving)
Calories 523 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g50%
Cholesterol 102mg34%
Sodium 783mg34%
Potassium 1239mg35%
Carbohydrates 50g17%
Fiber 7g29%
Sugar 13g14%
Protein 35g70%
Vitamin A 32392IU648%
Vitamin C 7mg8%
Calcium 282mg28%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:4 servings
Crockpot BBQ Chicken Stuffed Sweet Potatoes
Prep Time:
5 mins
Cook Time:
6 hrs
Total Time:
6 hrs 5 mins
 

To make slow cooker BBQ chicken, a mix of zesty Italian dressing and BBQ sauce is added to the crock pot with chicken breasts. The chicken is cooked until tender and then easily shredded. We love our pulled chicken stuffed in baked sweet potatoes with plenty of cheddar cheese. 

Ingredients
  • 1 pound boneless, skinless chicken breasts or chicken thighes (I like to use Open Nature® Air Chilled Chicken)
  • 1 (16oz) bottle Zesty Italian salad dressing
  • 1 cup BBQ sauce
  • 4 medium sweet potatoes, skins scrubbed clean
  • 1 cup shredded cheddar cheese
Instructions
  1. Arrange the chicken in the bottom of your slow cooker. Pour the Italian dressing and the BBQ sauce evenly over top. Cover and cook on LOW for 6-7 hours, or until the chicken shreds easily with a fork.

  2. During the last hour of cooking the chicken, preheat the oven to 425°F. Rub the potatoes with olive oil, sprinkle them with salt and pepper, and prick them with a fork. Place them on a foil lined baking sheet and cook the potatoes for 45 to 60 minutes – until their skin is crispy and sticking one with a fork meets no resistance.
  3. Remove the chicken from the slow cooker, and shred or chop. With a sieve or fine mesh strainer (like this one), strain the cooking liquid into a large measuring cup or bowl. Place the sauce and the chicken back into the warming crock pot until ready to serve.

  4. To serve: slice the baked sweet potatoes lengthwise, and gently push the side inward to ‘plump’ up the insides of the cooked potato. Place 1/4 of the shredded BBQ chicken into the potato and immediately top with shredded cheddar (the heat of the chicken and potato will melt the cheese pretty quick). Drizzle with the strained BBQ sauce and serve immediately!
Recipe Notes

Storage. Any leftover BBQ chicken can be stored in an airtight bag or container and kept in the refrigerator for up to about 4 days.

Freezing. Allow the pulled chicken to cool completely before transferring it to a freezer safe bag or container. It will stay good in the freezer for up to 3 months. When you're ready to enjoy, thaw in the refrigerator before reheating.

Reheating. To reheat the leftover chicken, you can place it in the slow cooker and place it on “warm” to warm it back up. Alternatively, you can simply reheat it in the microwave or on the stovetop.

Author: Kim
Course: Main Course
Cuisine: American
Keyword: crockpot bbq chicken, pulled chicken, shredded chicken

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