So I’m writing this after just getting home from my Spartan Sprint (<— get 10% OFF a Spartan Race with that link) in the Poconos. Holy moly, I can barely move my fingers to type out this post – so I’ll make it a quicky but a goody.
A few weeks ago, Will and I ventured outside our usual restaurant-zone and tried a BBQ joint call Morgan’s near our apartment. I got smoked brisket stuffed inside a sweet potato that was SO GOOD, I immediately started thinking about how I could recreate this masterpiece at home in a healthier fashion. Low and behold this BBQ Stuffed Sweet Potato!
Good BBQ from a restaurant can take hours, sometimes days to make. The BBQ master keeps an eye on their smokers constantly. It’s a very hands-on job. This, on the other hand, is a piece of cake when you use your handy dandy crockpot!
Boneless, skinless chicken breasts make this dish leaner than the brisket I got at Morgan’s. Just throw it in your crockpot with your sauce and shred it when it’s done.
The hardest thing you’ll have to do when making this dish is poke a few holes in your sweet potatoes.
I was planning on making my own sauce to ensure it was gluten, soy, corn and dairy free, but then I spotted some Kraft BBQ sauces that were 5 for $5 at the grocery. The ingredients checked out (no corn syrup for the win!), so I snagged five different bottles. Score. BBQ for days at the Fitful Focus house!
So how’d I do with recreating the dish I had at Morgan’s? Pretty darn well if I do say so. I will absolutely be making this again. It’s the easiest thing, and it has Will’s boyfriend seal of approval. A win for the recipe books!
Ok, I won’t make you wait any longer. To the recipe!
- 2.5-3 pounds boneless skinless chicken breast
- 1 bottle (18oz) BBQ sauce (I used Kraft Sweet Honey
- 6 sweet potatoes
- Pour half of the sauce on the bottom of the crockpot.
- Place chicken in the crockpot and top with remaining sauce.
- Cover and cook on high 3.5-4 hours.
- Once done, remove chicken from crockpot, shred and return to pot to stir into sauce.
- Before heating the oven, line the bottom with tin foil (this is just to catch any sweet potato juices that may fall).
- Preheat oven to 425 degrees.
- Using a fork, poke holes in the sweet potatoes (stab each sweet potato about 4-5 times).
- Place potatoes directly on rack and bake for 45-50 minutes.
- Once potatoes are cool enough, slice open the sides and top (long-ways) keeping them connected at the bottom and forming a little bowl for your chicken.
- Spoon 1/6 of the chicken into each potato, top with a little extra sauce and serve.
What’s your favorite BBQ dish?
Spicy or sweet BBQ sauce?
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