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Savory BBQ Pulled Chicken Stuffed Sweet Potatoes

BBQ pulled chicken stuffed sweet potatoes - featured image
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A warm and comforting dish featuring slow-simmered BBQ pulled chicken stuffed inside tender baked sweet potatoes, perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450 g)
  • 1 cup (240 ml) BBQ sauce (smoky, slightly sweet)
  • 1/2 cup (120 ml) low-sodium chicken broth
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • 4 medium sweet potatoes, washed and patted dry
  • Olive oil for rubbing the skins
  • Pinch of salt for seasoning the skins
  • Optional toppings: chopped fresh cilantro or parsley, sour cream or Greek yogurt, shredded sharp cheddar or smoked gouda, pickled jalapeños or sliced green onions

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub the sweet potatoes well and pat dry. Rub each potato lightly with olive oil and sprinkle with a pinch of salt. Place them on a baking sheet.
  2. Bake the sweet potatoes for 45-50 minutes until a fork slides in easily and the skins feel crisp but not burnt.
  3. While the potatoes bake, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
  4. Add the minced garlic, smoked paprika, chili powder, salt, and pepper. Stir for about a minute until fragrant.
  5. Place the chicken breasts in the skillet. Pour in the chicken broth and BBQ sauce, turning the chicken to coat well.
  6. Cover the skillet and reduce heat to low. Let the chicken simmer gently for 20-25 minutes, flipping once halfway through, until cooked through and tender.
  7. Remove the chicken breasts from the skillet and shred them using two forks or meat shredder claws.
  8. Return the shredded chicken to the skillet, stir well to coat with sauce, and heat through for 2-3 minutes. Adjust seasoning if needed.
  9. Once the sweet potatoes are baked, slice them lengthwise down the center. Use a fork to fluff the flesh gently, creating a nest for the chicken.
  10. Fill each sweet potato with a generous amount of the BBQ pulled chicken. Top with optional garnishes like sour cream, cheese, cilantro, or jalapeños.
  11. Serve immediately, enjoying the contrast of warm, soft potato and tangy, smoky chicken.

Notes

For juicier chicken, use thighs instead of breasts. Avoid wrapping sweet potatoes in foil to keep skins crispy. Let shredded chicken rest 5 minutes before shredding to make it easier. You can microwave sweet potatoes for 8-10 minutes before baking to speed up cooking. Homemade BBQ sauce enhances flavor, but store-bought works fine. Adjust BBQ sauce sweetness with apple cider vinegar or cayenne if needed.

Nutrition

Keywords: BBQ pulled chicken, stuffed sweet potatoes, comfort food, easy dinner, slow simmered chicken, smoky BBQ sauce

Find it online: https://prismtaste.com/savory-bbq-pulled-chicken-stuffed-sweet-potatoes-recipe-easy-and-delicious/