Slow Cooker BBQ Chicken Breast and Sweet Potatoes

My favorite kind of cooking is the kind I don’t actually have to do at 5 PM. This slow cooker BBQ chicken breast and sweet potatoes is my “set it and forget it” dream meal. I just dump everything in, and then I feel smug all day knowing I saved myself from my future tired self who might end up ordering takeout for dinner.

The sweet potatoes are cooked separately, wrapped in foil, on their own “level” of the crockpot to keep them safely away from the (tasty) sauce – which you can totally drench them in later.

My husband wasn’t in the mood for sweet potatoes, so I used another potato we had in the pantry for his and seasoned it with a bit of salt and pepper. So, this is definitely picky-eater-friendly since it allows for some flexibility.

🍠 Ingredients

The ingredients in this recipe are really simple, and you probably already have them in your pantry and refrigerator.

✔️Chicken breast – You’ll need some boneless skinless chicken breasts.

✔️Seasonings – We use a combination of garlic, cumin, onion powder, salt, and pepper.

✔️Hickory BBQ sauce – We love the flavor of Hickory BBQ sauce. You can use any barbecue sauce that you enjoy, and it will turn out perfectly.

✔️Potatoes – Two Potatoes cut in half or quartered (1/2 potato per person). You can use sweet potatoes, regular potatoes, or both (like I did).

✔️Brown sugar – White sugar will work in a pinch too!

🔥 Instructions

👉Step 1: Mix the BBQ sauce, brown sugar, cumin, minced garlic, onion powder, salt & pepper together in the slow cooker.

👉Step 2: Add in fresh boneless, skinless chicken breast (boneless, skinless chicken thighs would work as well and are usually less expensive).

👉Step 3: Cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours. Time will vary a bit depending on the thickness of the chicken and your particular slow cooker.

🥔 If Adding Sweet Potatoes:

👉Step 1: Cut sweet potatoes in half (or in quarters – see recommendation below) and pierce with a fork several times. Flavor with seasonings of your choice and wrap tightly in foil. I like to double-wrap the potatoes so the sauce doesn’t seep in! Place the potatoes on top of the chicken, close the lid, and cook along with the chicken.

👉Step 2: Sweet potatoes are so versatile, so you can season them however you’d like! My favorite blend is a little cumin, parsley, a pinch of Truvia, salt, and pepper.

I also add a pat of butter before serving.

⚡Note: If you are cooking for only four hours, I recommend quartering the sweet potatoes rather than halving them so they cook faster!

📌 Expert Tips

🔹Double-wrap your potatoes. I always double-wrap the potatoes tightly in foil. This is my secret to making sure none of that delicious BBQ sauce seeps in before I’m ready to serve.

🔹For shredded BBQ chicken. We sometimes serve the breasts or boneless thighs whole, and sometimes we go the old-fashioned way and shred them.

Once the chicken is cooked, I find it’s easiest to remove the breasts to a cutting board. Shred them quickly with two forks, then return all that shredded chicken to the pot. Let it soak up all that yummy BBQ sauce for about 10 more minutes before serving.

🍽️ Serving Ideas

Once everything is ready, I pop a bag of green beans in the microwave and let that cook while I plate the potatoes, chicken (and ladle lots of sauce over the chicken!).

If you’re not a fan of green beans, try some broccoli, corn on the cob, or your favorite quick salad!

🥓 Variations & Substitutions

Sometimes, when I am feeling a little wild, I will add in some additional ingredients or prepare it a bit differently. Try some of these ideas:

🔸Bacon – There are very few recipes out there that aren’t better when you add some bacon! Cook up some slices of bacon and add them to the top of the chicken when it’s almost done. It’s so yummy and adds another element to the dish.

🔸Green onions – After the chicken has cooked, sprinkle some diced green onion all over the top of it. Not only does it add color, but it also adds some extra flavor too.

🔸Chicken thighs – If you are out of chicken breasts or you prefer the texture and flavor of chicken thighs, swap them out. I use boneless skinless thighs from time to time.

🔸Carrots – Wrap some carrots in foil and cook them like you do the potatoes. Sprinkle them with salt and pepper. They taste amazing with some of the sauce drizzled on top right before eating.

🔸White sugar – If you have found yourself scrambling through the cabinet because you happened to run out of brown sugar, it’s okay! We have all been there, and I have found that switching it for white sugar is still good. Brown sugar is white sugar with molasses.

❓ FAQ

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