BBQ Chicken Stuffed Sweet Potatoes with Tangy Ranch Slaw

Soft, caramelized sweet potatoes are loaded with warm barbecue chicken and topped with a cool, tangy ranch slaw. It’s hearty and comforting, but the fresh crunch on top keeps it from feeling heavy.

This was one of those dinners that came together almost by accident, and ended up being such a good one. I made this on a really relaxed day at home, when I wanted something fresh but still filling, and I didn’t feel like starting from scratch with a big recipe. I already had cooked chicken in the fridge, sweet potatoes on hand, and cabbage that needed to be used up.

The sweet potatoes bake away in the oven while you handle everything else. Once they’re soft, they get split open and loaded with warm barbecue chicken and a tangy slaw on top. It’s simple, flexible, and easy to adjust depending on what you have, which is exactly how I like to cook on slower days at home.

👉🏻 This meal can was also included in one of my weekly meal plans. You can download and follow along here: https://christinesnotebook.com/full-week-of-dinners-meal-plan/

Main Ingredients & Swaps

• Sweet potatoes: These become the base of the whole meal. Baking them until soft and syrupy gives you natural sweetness that pairs perfectly with barbecue sauce. Regular potatoes work too, but sweet potatoes really shine here.
• Shredded chicken: This is a great way to use leftover cooked chicken. It heats quickly and soaks up the barbecue sauce without drying out. Rotisserie chicken works well here too in a pinch.
• BBQ sauce: Barbecue sauce adds instant flavor and keeps the chicken juicy. Use whatever brand you already like or have in the fridge.
• Green cabbage: Cabbage gives the slaw crunch and freshness and holds up really well to the dressing. It also lasts longer in the fridge than most greens, which makes it practical. You can also sub this out for a bagged coleslaw mix if you are short on time.
• Homemade ranch dressing: This is what really elevates this dish. This homemade ranch with some extra apple cider vinegar splashed in is tangy, creamy, and easy to mix up with pantry ingredients. Making it yourself lets you control the flavor, and can be used on lots of different dishes throughout the week.

How I Make It

Start by baking the sweet potatoes. I scrub them, poke a few holes, and bake them until they’re soft all the way through. You’ll know they’re ready when they start releasing that syrupy liquid.

While the potatoes bake, I warm the shredded chicken with barbecue sauce in a baking dish. It doesn’t need much time, just enough to heat through and get saucy.

Next, I make the ranch dressing. Everything gets whisked together until smooth. I scoop out what I need for the slaw and save the rest for later meals.

Thinly slice the cabbage and toss it with some of the dressing. I like adding a little extra splash of apple cider vinegar here to keep it bright and tangy.

Once the potatoes are done, I split them open, fluff the insides, and pile on the barbecue chicken. The slaw goes right on top, and dinner is done.

👇🏻 To watch the full recipe walkthrough, check out my YouTube video below!

BBQ Chicken Stuffed Sweet Potatoes with Tangy Ranch Slaw

5 from 1 vote

Baked sweet potatoes stuffed with warm barbecue chicken and topped with a tangy ranch slaw. Simple, filling, and perfect for using leftover chicken.

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Prep Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 2

Course: Chicken, Dinner

Cuisine: American

Ingredients Method Video

Ingredients

  

Stuffed Sweet Potatoes

• 6 to 7 large sweet potatoes
• 3 chicken breasts cooked and shredded
• 1½ cups barbecue sauce

Slaw

• ½ head green cabbage thinly sliced
• ½ cup my homemade ranch dressing (https://christinesnotebook.com/greek-yogurt-ranch-dressing)

Method

 

1. Preheat the oven to 425°F.
2. Scrub the sweet potatoes and poke a few holes in each. Place them directly on the oven rack or on a baking sheet and bake for 45 to 60 minutes, until very tender.
3. While the potatoes bake, add the shredded chicken and barbecue sauce to a baking dish. Warm in the oven during the last 10 to 15 minutes of baking time.
4. Make the ranch dressing by whisking all dressing ingredients together until smooth. Set aside ½ cup for the slaw and refrigerate the rest for later use. Recipe can be found here: https://christinesnotebook.com/greek-yogurt-ranch-dressing/
5. Add the sliced cabbage to a bowl and toss with the reserved ranch dressing. Taste and add an extra splash of apple cider vinegar if you want more tang.
6. Once the sweet potatoes are done, split them open and fluff the insides slightly. Top with barbecue chicken and finish with a generous spoonful of slaw.

Video

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