Go Back Email Link
–+ servings
Print Recipe

BBQ Chicken Stuffed Sweet Potatoes with Coleslaw

If you’re looking for a flavor-packed, high-protein meal that satisfies like comfort food but keeps your goals on track — this one’s for you. My BBQ Chicken Stuffed Sweet Potatoes with Coleslaw combine slow-cooked BBQ chicken, creamy tangy slaw, and naturally sweet roasted potatoes for the ultimate balance of sweet, smoky, and savory.
Course: Dinner, lunch
Cuisine: American, bbq
Keyword: bbq chicken, chicken recipes, coleslaw, crockpot, crockpot recipes, healthy meal prep, healthy recipe, meal prep, sweet potatoes
Servings: 8
Author: Chef Allie's Kitchen

Equipment

  • Crockpot
  • Oven
  • Mixing bowls

Ingredients

Crockpot BBQ Chicken

  • 3 pounds Chicken breast
  • 1/2 TBSP Avocado oil
  • 1 Small red onion Thinly sliced
  • 2 tsp Onion powder
  • 2 tsp Garlic powder
  • 1 TBSP Dak's Spices BBQueen seasoning or seasoning of choice
  • Salt & pepper to taste

Coleslaw

  • 1 14 oz. bag Coleslaw blend Bowl & Basket brand (Shop Rite)
  • 1 12 oz. bag Broccoli slaw Bowl & Basket brand (Shop Rite)
  • 1/2 cup Nonfat Greek yogurt ALDI brand or brand of choice
  • 1/2 Whipped cottage cheese see notes
  • 2 TBBP Light mayonaisse
  • 1 TBSP Dijon mustard
  • 1 Lime juice only
  • 2 TBSP Red wine vinegar
  • 1/2 tsp Garlic powder
  • 1/2 cup Cilantro chopped fine
  • Salt and pepper to taste

Sweet Potatoes

  • 8 small Sweet potatoes
  • Avocado oil spray

Instructions

BBQ Crockpot Chicken

  • Lightly coat the crockpot with avocado oil spray
  • Pat the chicken breast with a paper towel
  • Spray both sides of the chicken breast with avocado oil
  • Season the chicken breast with the garlic powder, onion powder, BBQueen seasoning, salt and pepper.
  • Place the chicken into the crockpot
  • Place the sliced onions on top of the chicken breast
  • Set the crockpot to low for 4-6 hours
  • Shred chicken or take two forks and lightly pull apart for less shredded chicken

Sweet Potatoes

  • Preheat the oven to 425 degrees
  • Wash and dry the sweet potatoes
  • Spray or brush the outside of the sweet potatoes with avocado oil
  • Bake the potatoes for 30-40 minutes until fork tender

Coleslaw

  • In a separate bowl add the nonfat Greek yogurt, whipped cottage cheese, light mayo, red wine vinegar, Dijon mustard, lime juice and garlic powder. Mix well.
  • In a large bowl add the bag of coleslaw, the bag of broccoli slaw and cilantro
  • Pour over the slaw and mix well
  • Season to taste with salt and pepper

Notes

WHIPPED COTTAGE CHEESE:
  1. Take the container of cottage cheese and place into a blender
  2. Blend until smooth
  3. Place back into the container and into the fridge 
code CHEFALLIE at Dak's Spices or grab HERE on Amazon