Barbecue Chicken Stuffed Sweet Potatoes

• Gluten free
• Paleo

• Meat

  • 2 lbs Chicken thighs or breasts, boneless skinless

• Produce

  • 1 Avocado
  • 1 Cilantro
  • 1 Red onion
  • 5 Sweet potatoes or yams, medium sized

• Canned Goods

  • 1/2 cup Water or chicken broth

• Condiments

  • 2 cups Barbecue sauce from get sauced, Smoky Spicy

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Sea salt

Found on livinglovingpaleo.com

Directions

• Preheat your oven to 425 degrees. Scrub your sweet potatoes and pierce the skin a few times with a fork. Place the sweet potatoes on a baking sheet and bake for 30-45 minutes, or until they’re easily pierced with a fork.
• While the potatoes are cooking, let’s make the chicken! Place the chicken and water/broth into your Instant Pot . Sprinkle with the salt & pepper. Press “poultry,” then add 5 minutes to the time so that the chicken will cook for 20 minutes total.
• Once the Instant Pot has finished, carefully release the pressure (use a hot pad and keep your hand away from the steam that escapes) and remove the chicken with a slotted spoon, to let any liquid drain off. **If you don’t have an Instapot simply place the chicken in your slow cooker with 1 cup of water/broth, and then the salt & pepper. Cook on low for 4-6 hours.
• Place the cooked chicken into a medium sized bowl and shred with 2 forks. Mix in the barbecue sauce.
• Remove the potatoes from the oven once they’re cooked through, cut open in the middle, and stuff with the barbecue chicken. These are extra delicious topped with chopped onion, cilantro & avocado, or even my ranch dressing!