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Barbecue Chicken Stuffed Sweet Potatoes

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 5


  • Instant Pot
  • Oven


For the Barbecue Chicken:

For the Sweet Potatoes:

  • 5-6 medium sized sweet potatoes or yams

For the Garnish (optional):

  • chopped red onion
  • chopped cilantro
  • avocado


  • 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!
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