Ingredients

• 4 medium to large sweet potatoes
• green onion, for garnish
• For the Chicken
• 1 pound boneless, skinless chicken breast
• 10 oz barbecue sauce
• 1/4 cup apple juice
• 1 tablespoon apple cider vinegar
• salt and pepper to taste
• For the Coleslaw
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 teaspoon celery seed
• 1/2 teaspoon dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups shredded coleslaw mix

Instructions

1. Make the Chicken: Add the chicken breast, barbecue sauce, apple juice, apple cider vinegar, salt, and pepper to your crockpot. Stir to combine. Cook on high for 2-3 hours or until the chicken breast is cooked through, tender, and easy to shred. Use two forks to shred the meat in the barbecue sauce.
2. Bake the Sweet Potatoes: Preheat oven to 425 degrees. Thoroughly clean the sweet potatoes and remove any dirt or grit. Prick the sweet potatoes all over with a fork and place them on a sheet pan lined with parchment paper. Bake the sweet potatoes for 45-50 minutes until completely tender. You should easily be able to stick a skewer or toothpick into the thickest part. Once the potatoes are tender, remove them from the oven.
3. Make the Coleslaw: Add the mayo, apple cider vinegar, celery seed, Dijon Mustard, salt, and pepper to a mixing bowl and whisk together until well combined. Pour the dressing over the shredded coleslaw mix and toss until well combined.
4. Assemble: When you are ready to serve, use a sharp knife to split the top of the potato open lengthwise. Give the potato ends a gentle squeeze inward to open it up a bit and use a fork to fluff the insides a bit. Stuff the potatoes with around 4 oz of the pulled barbecue chicken and then top with coleslaw. Garnish with green onion and serve!