Crockpot Honey BBQ Chicken Stuffed Sweet Potatoes
Prep Time
5 mins
Cook Time
7 hrs
Total Time
7 hrs 5 mins
Servings: 4 -8
  • 2 1/2 - 3 lbs boneless skinless chicken thighs
  • 4 large sweet potatoes
For the Sauce:
  • 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
For the Coleslaw (optional):
  • 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
  1. Place the chicken into a slow cooker.
  2. In a bowl, combine the sauce ingredients and whisk well until thoroughly combined. Pour the sauce over the chicken and cover with lid.
  3. Cook for 6-8 hours on low, or 3-4 hours on high.
  4. Once chicken has been cooked, shred using two forks.
To bake sweet potatoes:
  1. Preheat an oven to 400 degrees.
  2. Wash and dry your sweet potatoes and pierce them with a fork 3-5 tmes on each side.
  3. Coat lightly with olive oil and place on a foil-lined baking sheet. Bake for 45-60 minuntes, until tender.
If making coleslaw:
  1. Add the coleslaw mix to a mixing bowl. Add the vinegar, mayonnaise, spices and honey, and mix until everything is well combined.
  2. 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!!
Recipe Notes

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.