Dump-and-Go Crockpot BBQ Chicken Sweet Potatoes

Ingredients

• 2 pounds raw boneless skinless chicken breast
• 1 cup Ray's No Sugar Added Sweet & Smoky BBQ Sauce
• 1/2 cup Simple Truth Organic Chicken Bone Broth
• 1 teaspoon smoked paprika
• 1 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 6 small sweet potatoes, approximately 5 ounces each, scrubbed and dried
• 4 cups bagged plain coleslaw mix
• 3/4 cup Chobani Nonfat Plain Greek Yogurt
• 2 tablespoons apple cider vinegar
• 1 teaspoon stevia zero-calorie sweetener
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. In the morning, place the chicken breasts in the bottom of a 6-quart crockpot.
2. Pour the Ray's barbecue sauce and chicken bone broth over the chicken. Sprinkle with smoked paprika, granulated garlic, and onion powder.
3. Wrap each clean, dry sweet potato tightly in foil and arrange the packets above the chicken without pressing them into the sauce.
4. Cover and cook on LOW for 7 to 8 hours, until the chicken reaches 165°F, shreds easily, and the sweet potatoes are tender when pierced.
5. At night, carefully remove the hot sweet potatoes and shred the chicken directly in the crockpot.
6. Stir the shredded chicken and contents of the crockpot together until evenly coated.
7. In a large bowl, stir together the Chobani Greek yogurt, apple cider vinegar, stevia, salt, and black pepper. Toss with the coleslaw mix.
8. Split one sweet potato per serving and top with approximately 6 ounces BBQ chicken and 3/4 cup slaw.

40/400 Notes

• Choose sweet potatoes close to 5 ounces each so they cook evenly and match the listed nutrition.
• Keep the foil-wrapped potatoes on top of the chicken so they steam without sitting in the barbecue sauce.
• Use Ray's No Sugar Added Sweet & Smoky sauce to keep the meal below 400 calories.
• If the potatoes are much larger than 5 ounces, they may require more cooking time and will change the calories.
• Nutrition is approximate and varies by chicken, sweet potato size, and product labels.