- Four large sweet potatoes
- 1.5 pounds of chicken tenders
- 1/2 of a bottle of Chef Hak’s barbecue sauce
- 1 tbsp avocado oil
- 1 tsp flaky salt
- Red onions
- Green onions to garnish
Instructions:
- Place your chicken tenders in the crockpot and cover with the Chef Hak’s barbecue sauce. Cook on high for 3 to 4 hours, or until the chicken shreds easily with a fork.
- Preheat your oven to 400° and coat the sweet potatoes with the avocado oil and salt. Roast the potatoes for about one hour, or until they are fork tender.
- Shred the chicken.
- Prepare the dish by slicing the potatoes in half lengthwise, then fill the center of the potato with the shredded barbecue chicken. Top with pickled red onions and chopped green onions to serve!