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Tender, slow-cooked BBQ chicken shredded and layered onto baked sweet potatoes with melted cheese and green onions—a macro-friendly, one-plate meal that meal preps for the week.
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Place chicken breasts into the basin of a slow cooker.
Pour BBQ sauce and apple cider vinegar over the chicken.
Cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
Once cooked, shred the chicken with two forks directly in the slow cooker and stir to combine with the sauce.
Meanwhile, preheat your oven to 400°F (200°C). Wash the sweet potatoes and pierce them several times with a fork.
Bake the sweet potatoes for 45-60 minutes, or until they are tender all the way through.
To assemble, slice a baked sweet potato open lengthwise and fluff the inside with a fork.
Top the sweet potato with a generous portion of the shredded BBQ chicken.
Sprinkle with shredded cheese and garnish with sliced green onions.
Portion into meal prep containers and store in the refrigerator.
Written automatically by CookOS, not by the creator.
Store shredded BBQ chicken and baked sweet potatoes separately in airtight containers for up to 4 days; assemble and reheat just before eating to prevent sogginess.
slow cooker · oven
Written automatically by CookOS, not by the creator.
Yes. Cook the chicken and sweet potatoes up to 4 days ahead, store separately in the refrigerator, and assemble when ready to eat. This keeps the sweet potatoes from becoming soggy.
Bake the chicken breasts covered at 375°F for 25–30 minutes until cooked through, then shred and toss with the BBQ sauce and apple cider vinegar.
At 400°F (200°C), bake for 45–60 minutes until they are tender all the way through.
Yes. Thighs will stay more moist; increase slow cooker time by 30 minutes. Remove bones before shredding.
Store the shredded BBQ chicken and baked sweet potatoes separately in airtight containers in the refrigerator for up to 4 days. Reheat chicken gently in a microwave or skillet, and warm sweet potatoes separately before assembling.
