I really really love this dinner for so many reasons, but the main one is how easy it is to toss together. It needs to be at the top of your list to try out. For Loaded BBQ Chicken Sweet Potatoes the hardest part of the whole recipe is cutting the potatoes in half, seriously the recipe is so easy. You can throw your chicken in the crockpot in the morning, and it is waiting for you by dinner. Bake the potatoes, load them up with chicken and cheese, bake again and ta-da dinner is served. Plus, the extra chicken is great leftovers for sandwiches or salads.
More “must make” recipes: Buffalo Chicken Pasta, Sheet Pan Dinner, Baked Taco Sheet Pan and Creamy Ranch Chicken.
My main goal is to create easy meals that can be enjoyed by the whole family. These days it seems like we are getting pulled in a thousand ways, except toward our homes and our dinner table. Dinner is the perfect time to take a deep breath and talk as a family, doesn’t matter if there are 2 of you or 10. I want to be able to help encourage you and provide doable meals that can help make this time happen.
Great family meal options: Sloppy Joe Pasta Casserole, Coconut Chicken, Almond Pesto Chicken and Creamy Sausage Tortellini Soup.
- 3 sweet potatoes cut in half length wise
- 3 tbsp olive oil
- 1 cup shredded cheese, I use Mexican blend
Crockpot BBQ Chicken
- 3 medium size chicken breasts
- 1 cup BBQ sauce
- 3 Tbsp Italian Dressing Seasoning
- 2 tsp garlic salt
- 2 tsp onion powder
- Place chicken breasts, 1 cup BBQ sauce, 3 Tbsp Italian dressing seasoning, 2 tsp garlic powder and 2 tsp onion powder in crockpot. Cook on high for 4 hours or on low for 5-6 hours.
- An hour before the chicken is finished cooking, preheat oven to 400 degrees. Prep a baking sheet with parchment paper.
- Cut sweet potatoes in half-length wise.
- Drizzle parchment paper with olive oil. Place sweet potatoes face down and rub them into the olive oil.
- Bake for 40-50 minutes face down.
- When potatoes are done baking, carefully flip them over and scoop about 3 to 4 Tbsps out of the center of each potato.
- Using two forks shred your chicken. Fill each sweet potato with shredded chicken. Fill them nice and full.
- Top them with shredded cheese.
- Place back in oven for about 10 minutes. Or until the cheese is melted.
You can use any type of cheese you want, or you can leave it off if you want to make it dairy free. You don’t have to use a sweet potato either. You can use whatever potato you have or prefer.
You can use a hand mixer to shred your chicken. This is my favorite and easiest way to shred chicken. I also love using parchment paper for east clean up, but it is definitely not necessary.
Be sure to leave a comment or tag me on Instagram @plantpraypick anytime you make one of my recipes. I love hearing from you and seeing my recipes in your kitchens. My goal is to bring us back to our kitchens and families back to the dinner table together.
Other Recipe Ideas
White Sauce Chicken Enchiladas
My Amazon picks.
Click on photo to view on Amazon.