Barbecue Chicken Stuffed Sweet Potatoes with Roasted Broccoli

Just another great version of the barbecue chicken stuffed sweet potato! I was out of town all weekend, so this was a simple meal to put together when I got home. I had an extra bottle of Tessemae's BBQ sauce and Steve's PaleoChef Peach BBQ that I bought from Whole Foods and decided to go with the PaleoChef Peach BBQ for this meal. I've tried making my own paleo BBQ sauce before, but ever since finding these two delicious paleo options at Whole Foods I just opt for those instead. Anyways, I absolutely love stuffed sweet potatoes, so I thought this meal turned out amazing. I also really liked the red onion as a garnish on this one! I usually top with crumbled bacon, which is still one of the best toppings for anything, but the red onion was really good with this. Definitely give this recipe a try!

Barbecue Chicken Stuffed Sweet Potatoes
Ingredients:
For The Barbecue Chicken:

• 2 lbs boneless, skinless chicken thighs or breasts
• 1 cup water or chicken broth
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 cups Paleo Barbecue Sauce 

For the Sweet Potatoes:

• 5-6 medium sized sweet potatoes or yams

For the Garnish (optional):

• Chopped red onion
• Chopped cilantro
• Avocado

Directions:

1. Preheat your oven to 425 degrees. Scrub your sweet potatoes and pierce the skin a few times with a fork. Place the sweet potatoes on a baking sheet and bake for 30-45 minutes, or until they’re easily pierced with a fork.
2. While the potatoes are cooking, let’s make the chicken! Place the chicken in your slow cooker with 1 cup of water/broth, and then the salt & pepper. Cook on low for 4-6 hours.
3. Place the cooked chicken into a medium sized bowl and shred with 2 forks. Mix in the barbecue sauce.
4. Remove the potatoes from the oven once they’re cooked through, cut open in the middle, and stuff with the barbecue chicken. These are extra delicious topped with chopped onion, cilantro & avocado, or even my ranch dressing!

​Original recipe found here