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Fiery Sriracha BBQ Chicken Stuffed Sweet Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Oven or Microwave
  • Forks

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 1 cup barbecue sauce
  • 3 tablespoons Sriracha sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 medium sweet potatoes
  • 2 green onions, sliced
  • 1/4 cup chopped fresh cilantro

Instructions
 

  • Place the chicken thighs in the slow cooker. Add the barbecue sauce, Sriracha, garlic powder, salt, and black pepper. Stir to coat the chicken evenly.
  • Cover and cook on low for 6 hours or on high for 3 to 4 hours until the chicken shreds easily with two forks.
  • While the chicken cooks, wash the sweet potatoes and pierce each one several times with a fork. Bake at 400°F for 45 to 60 minutes until soft, or microwave individually for 8 to 10 minutes until tender.
  • Once the chicken is done, shred it directly in the slow cooker and stir to soak up the sauce.
  • Slice each sweet potato open lengthwise and fluff the flesh with a fork. Spoon the shredded chicken mixture into each potato.
  • Top with sliced green onions and chopped cilantro before serving.

Notes

For a milder version, reduce the Sriracha to 1 tablespoon and taste the sauce before cooking. Leftovers reheat well in the microwave with a splash of water to loosen the chicken. If you want extra crunch, add a few crushed tortilla chips on top right before eating.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Oven or Microwave, Forks