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This Crockpot Paleo BBQ Chicken Stuffed Sweet Potato Recipe is a great, easy slow-cooker dinner that is gluten-free and tasty! Simple and delicious, just place the ingredients in the slow cooker and let it cook!
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Happy Monday, all you wonderful people! I hope you had a great weekend! Do anything exciting?
I had drill this past weekend so I worked most of the day, but I did manage to cook up three new recipes that I’m sharing this week with you!
Like this Crockpot BBQ chicken stuffed sweet potato recipe!
This was an easy paleo recipe. I don’t know why I didn’t use my slow-cooker much until recently, it makes life so much easier! And there’s not much prep for this recipe, just mix the sauce, dump it all in the slow cooker, set it and leave it! Even easier if you already have pre-baked sweet potatoes! Feel free to leave the coleslaw out if you are not a slaw fan, I grew up eating slaw with my BBQ sandwiches, so I like it.
The paleo BBQ sauce only took a couple of minutes to mix together, then it was a matter of rinsing off the chicken thighs, placing them in the crockpot with the sauce and setting it to cook. An hour before I was ready to eat, I placed the sweet potatoes in the oven to bake. While they were baking, I made the paleo coleslaw. Then everything was ready to shred, stuff and eat!
I hope you enjoy this simple paleo recipe!
- 2 1/2 - 3 lbs boneless skinless chicken thighs
- 4 large sweet potatoes
- 6 oz can of tomato paste
- 1/3 cup balsamic vinegar
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp black pepper
- 1/4 cup honey
- 1 bag of pre-made coleslaw OR:
- 1/2 head green cabbage 1/2 head purple cabbage, 2 cups carrots - shredded
- 1 Tbsp apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp mustard powder
- 1/2 tsp garlic powder
- 1/2 cup homemade mayonnaise see notes for instructrions
- 1 Tbsp honey
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Place the chicken into a slow cooker.
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In a bowl, combine the sauce ingredients and whisk well until thoroughly combined. Pour the sauce over the chicken and cover with lid.
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Cook for 6-8 hours on low, or 3-4 hours on high.
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Once chicken has been cooked, shred using two forks.
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Preheat an oven to 400 degrees.
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Wash and dry your sweet potatoes and pierce them with a fork 3-5 tmes on each side.
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Coat lightly with olive oil and place on a foil-lined baking sheet. Bake for 45-60 minuntes, until tender.
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Add the coleslaw mix to a mixing bowl. Add the vinegar, mayonnaise, spices and honey, and mix until everything is well combined.
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Slice the baked sweet potatoes in half and stuff the insides with the BBQ chicken (I had extra chicken that I used for leftovers). Top with coleslaw if desired. Serve and enjoy!!
To make mayonnaise:
Crack an egg into a jar.
Add 2/3 cup avocado oil to the jar.
Squeeze juice from 1/2 lemon into the jar.
Sprinkle in a dash of salt and pepper.
Place an immersion blender into the bottom of the jar and turn on. Hold on the bottom for 10-15 seconds, until it starts to thicken, then move the blender up and down until everything is mixed and thickened to a mayonnaise.
Equipment used:
DISCLOSURE: This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!
