Pulled Chicken Stuffed Sweet Potatoes

Pulled Chicken Stuffed Sweet Potatoes


2 sweet onions, cut into chunks

½ cup reduced-sodium beef broth

2 pounds boneless skinless chicken breast

½ teaspoon chili powder

½ teaspoon cumin

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

1 cup Stubb’s® Original All Natural Bar-B-Q Sauce

¼ cup apple cider vinegar

1 tablespoon brown sugar

1 teaspoon Worcestershire sauce

8 medium-sized sweet potatoes


4 tablespoons Stubb’s® Original All Natural Bar-B-Q Sauce (for drizzle)


  1. Put onion chunks and beef broth in a slow cooker and set aside.
  2. Trim fat from chicken. In a small bowl, mix chili powder, cumin, salt, pepper and garlic powder. Rub mixture evenly over pork. Place meat in slow cooker (if necessary, cut meat to fit into cooker).
  3. Cover and cook on low for 8-9 hours or on high for 4-4½ hours.
  4. 45 minutes before chicken is ready, set oven to 400º F. Wash sweet potatoes and pierce each sweet potato several times with a fork. Place the sweet potatoes on a baking sheet lined with foil. Bake for 45 minutes, until potatoes are tender. (To save time you can microwave your sweet potatoes! Puncture each sweet potato several times with a fork. Evenly arrange potatoes in a microwave-safe dish. Cook on high for 4-5 minutes for the first potato, plus 2-3 minutes for each additional potato. Flip potatoes halfway through cooking.)
  5. Remove meat from the slow cooker and place in a large bowl. Use a slotted spoon to remove onion chunks and place in the same bowl as the chicken. Using forks, pull meat apart.
  6. In another large bowl, combine BBQ sauce, apple cider vinegar, Worcestershire sauce and brown sugar. Pour over shredded pork and onions; mix thoroughly to coat.
  7. Using a knife, slice sweet potatoes down the middle, creating an open center. Fill each sweet potato with 4-ounces of the meat mixture. Optional: drizzle ½ tablespoon of BBQ sauce back and fourth over the top of each potato.