Preheat your oven to 425 degrees. Scrub your sweet potatoes and pierce the skin a few times with a fork. Place the sweet potatoes on a baking sheet and bake for 30-45 minutes, or until they're easily pierced with a fork.
While the potatoes are cooking, let's make the chicken! Place the chicken and water/broth into your Instant Pot . Sprinkle with the salt & pepper. Press "poultry," then add 5 minutes to the time so that the chicken will cook for 20 minutes total.
Once the Instant Pot has finished, carefully release the pressure (use a hot pad and keep your hand away from the steam that escapes) and remove the chicken with a slotted spoon, to let any liquid drain off. **If you don't have an Instapot simply place the chicken in your slow cooker with 1 cup of water/broth, and then the salt & pepper. Cook on low for 4-6 hours.
Place the cooked chicken into a medium sized bowl and shred with 2 forks. Mix in the barbecue sauce.
Remove the potatoes from the oven once they're cooked through, cut open in the middle, and stuff with the barbecue chicken. These are extra delicious topped with chopped onion, cilantro & avocado, or even my ranch dressing!