These were SO. DANG. GOOD! and I didn’t have to chop the sweet potatoes!! A repeat for sure. A few things to note:
STEP 1: the BBQ chicken in the crockpot:
YOU WILL NEED: 2 chicken breasts + 1/2 c BBQ sauce of choice (I prefer Trader Joe’s Carolina Gold but any will do) + 1/3-1/4 c (depending how “vinegary” you like it) apple cider vinegar + 1/2 a white onion, chopped (can sub any onion if you like), diced + 1 pepper (optional, and any color will do), diced + S&P to taste
STEP 2: Cook 1 cup of quinoa according to directions (this will yield 2-3 cups cooked quinoa which is more than you need for this recipe, but just save it for another meal!)
STEP 3: The roasted sweet potato
Wash and dry 4 sweet potatoes** (chicken will work for 4-6 sweet potatoes), stab them a few times each with a fork, roast in a 400 degree oven on a foil lined baking sheet for 50 minutes to an hour
STEP 4: Mix 1 c of cooked quinoa into the BBQ chicken to bulk it up. This is optional by the way! You can totally leave the quinoa out
STEP 5: Bring it all together!
Once the sweet potatoes are cooked, bring them out and cut them open longways. Scoop approx. 1 cup the BBQ quinoa mix into the sweet potato. Top with S,P, red pepper flakes, and some ranch dressing if you’ve got it!
I know it seems like a lot, but it really wasn’t too bad. Only the crock pot and quinoa pot to clean! And it felt super fancy. Goes great with a side salad.
2 chicken breasts
1/2 c BBQ sauce of choice (I prefer Trader Joe’s Carolina Gold but any will do)
1/3-1/4 c (depending how “vinegary” you like it) apple cider vinegar
1/2 a white onion (can sub any onion if you like), diced
1 pepper (optional, and any color will do), diced
1 tsp salt
S&P and red pepper flakes for garnish
1 cup quinoa
4 sweet potatoes, washed and patted dry
1/2 c ranch dressing (for drizzling over the top)
fresh cilantro, for color and added flavor, as a garnish on top!
[lt_recipe name=”Barbecue Chicken Quinoa Stuffed Sweet Potatoes” print=”yes” image=”https://naptimekitchen.com/wp-content/uploads/2019/02/Pinterest_-barbecue-chicken-quinoa-stuffed-sweet-potato-1-107×150.png” ingredients=”2 chicken breasts;1/2 c BBQ sauce of choice ;1/3-1/4 c apple cider vinegar;1/2 a white onion (can sub any onion if you like), diced;1 pepper (optional, and any color will do), diced;1 tsp salt;S&P and red pepper flakes for garnish;1 cup quinoa;4 sweet potatoes, washed and patted dry;Optional, 1/2 c ranch dressing (for drizzling over the top);Optional: fresh cilantro, for color and added flavor, as a garnish on top!” ]Make the BBQ chicken in the crockpot: Start by putting the diced onion and peppers in the bottom of the crock pot. Mix BBQ sauce with apple cider vinegar. Pour this mixture over chicken breasts with S&P and leave it in the crock pot on LOW for 4-6 hours.;Cook 1 cup of quinoa according to directions (this will yield 2-3 cups cooked quinoa which is more than you need for this recipe, but just save it for another meal!);Wash and dry 4 sweet potatoes** (chicken will work for 4-6 sweet potatoes), stab them a few times each with a fork, roast in a 400 degree oven on a foil lined baking sheet for 50 minutes to an hour;Mix 1 c of cooked quinoa into the BBQ chicken to bulk it up. This is optional by the way! You can totally leave the quinoa out ;Once the sweet potatoes are cooked, bring them out and cut them open longways. Scoop approx. 1 cup the BBQ quinoa mix into the sweet potato. Top with S,P, red pepper flakes, and some ranch dressing if you’ve got it![/lt_recipe]
Mom to four wonderful little people. While they sleep, I cook.