1. In bottom of 6-quart slow cooker, place 4 (3-inch) foil balls; place chicken, breast side up, on top of foil. Pour marinade remaining in bag over chicken; spread ½ cup barbecue sauce over chicken. Cover and cook on high 4 hours or low 8 hours or until chicken is very tender.
2. Preheat oven to 425°; spray a rimmed baking pan with cooking spray. Spread sweet potatoes on prepared pan; spray with cooking spray and sprinkle with ¼ teaspoon salt and ½ teaspoon pepper. Roast potatoes 20 minutes or until tender, stirring once.
3. Transfer chicken to cutting board; let stand 20 minutes. Remove breast, wing and thigh meat from chicken; discard skin. In large bowl, with 2 forks, shred meat; transfer all but 2 cups to airtight container. Add remaining ½ cup barbecue sauce to bowl; toss.
4. Serve chicken mixture in buns along with coleslaw and sweet potato fries; refrigerate remaining chicken up to 5 days for another use.
- 33 g Fat
- 6 g Saturated Fat
- 93 mg Cholesterol
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Nutritional Information
- 33 g Fat
- 6 g Saturated Fat
- 93 mg Cholesterol
Directions
1. In bottom of 6-quart slow cooker, place 4 (3-inch) foil balls; place chicken, breast side up, on top of foil. Pour marinade remaining in bag over chicken; spread ½ cup barbecue sauce over chicken. Cover and cook on high 4 hours or low 8 hours or until chicken is very tender.
2. Preheat oven to 425°; spray a rimmed baking pan with cooking spray. Spread sweet potatoes on prepared pan; spray with cooking spray and sprinkle with ¼ teaspoon salt and ½ teaspoon pepper. Roast potatoes 20 minutes or until tender, stirring once.
3. Transfer chicken to cutting board; let stand 20 minutes. Remove breast, wing and thigh meat from chicken; discard skin. In large bowl, with 2 forks, shred meat; transfer all but 2 cups to airtight container. Add remaining ½ cup barbecue sauce to bowl; toss.
4. Serve chicken mixture in buns along with coleslaw and sweet potato fries; refrigerate remaining chicken up to 5 days for another use.