Ingredients
1 pound boneless, skinless chicken breasts or chicken thighs (I like to use Open Nature® Air Chilled Chicken)
1 (16oz) bottle Zesty Italian salad dressing
1 cup BBQ sauce
4 medium sweet potatoes, skins scrubbed clean
1 cup shredded cheddar cheese
Instructions
Arrange the chicken in the bottom of your slow cooker. Pour the Italian dressing and the BBQ sauce evenly over top. Cover and cook on LOW for 6-7 hours, or until the chicken shreds easily with a fork.
During the last hour of cooking the chicken, preheat the oven to 425°F. Rub the potatoes with olive oil, sprinkle them with salt and pepper, and prick them with a fork. Place them on a foil-lined baking sheet and cook the potatoes for 45 to 60 minutes – until their skin is crispy and sticking one with a fork meets no resistance.
Remove the chicken from the slow cooker, and shred or chop. With a sieve or fine mesh strainer (like this one), strain the cooking liquid into a large measuring cup or bowl. Place the sauce and the chicken back into the warming crockpot until ready to serve.
To serve: slice the baked sweet potatoes lengthwise, and gently push the side inward to ‘plump’ up the insides of the cooked potato. Place 1/4 of the shredded BBQ chicken into the potato and immediately top with shredded cheddar (the heat of the chicken and potato will melt the cheese pretty quick). Drizzle with the strained BBQ sauce and serve immediately!
