Crockpot BBQ Peach Chicken Stuffed Sweet Potatoes
These Crockpot BBQ Peach Chicken Stuffed Sweet Potatoes are packed with tender shredded chicken, sweet and smoky BBQ flavor, roasted sweet potatoes, and a fresh peach slaw. An easy high-protein dinner perfect for busy weeknights or entertaining.
Ingredients
For the Chicken
- 2 lbs chicken breast
- 1 cup BBQ sauce
- ¼ cup peach preserves
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt + pepper to taste
- ½ cup chicken broth
For the Sweet Potatoes
- 2-4 sweet potatoes 1 small or ½ large per serving
Peach Slaw
- 1 bag coleslaw mix
- 1-2 peaches diced
- Thin sliced red onion
- Fresh cilantro chopped
- 1 tbsp apple cider vinegar
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tbsp olive oil
- Salt + pepper to taste
Let's Make It
- Add chicken breasts to the crockpot.
- Pour in BBQ sauce, peach preserves, Dijon mustard, apple cider vinegar, chicken broth, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Cover and cook on low for 5–6 hours or high for 3–4 hours until chicken easily shreds.
- Shred chicken directly in the crockpot and stir back into the sauce.
- Roast sweet potatoes at 400°F for 45–60 minutes until tender.
- Make the peach slaw by mixing together coleslaw mix, peaches, red onion, cilantro, vinegar, lime juice, honey, olive oil, salt, and pepper.
- Slice sweet potatoes open and fluff with a fork.
- Stuff with BBQ peach chicken and top generously with peach slaw.