BBQ Chicken Bowls

Servings: 4
Time: 40 minutes (see tidbits for time if using slow cooker)

INGREDIENTS:

FOR CHICKEN:
3 boneless skinless chicken breasts
¾ cup BBQ sauce
2 tbsp Italian dressing
Salt to taste
Pickles for topping

FOR SWEET POTATOES:
2 sweet potatoes (peeled and cubed)
2 tsp chili powder
½ tsp salt
¼ tsp pepper
1 tbsp olive oil or avocado oil

FOR COLESLAW:
1 14 oz. bag coleslaw mix
½ cup mayonnaise
1 tbsp white vinegar
½ tbsp apple cider vinegar
2 tsp sugar
½ tsp celery seeds (could skip this but adds more flavor)
Salt & pepper to taste

INSTRUCTIONS:

Preheat the oven to 425 degrees. Peel & cut your sweet potatoes. Add to a baking sheet, tossing with oil, chili powder, salt & pepper. Roast for 20 minutes. After 20 minutes, stir well, then return to the oven for another 10 minutes.
Combine all ingredients for BBQ chicken into an instant pot. (see below if using a slow cooker) Seal and cook on high pressure for 10 minutes. Quick release and then shred with 2 forks or with a hand mixer. Coat in sauce and leave on warm.
While chicken is cooking, prepare coleslaw. Mix all sauce ingredients in a small bowl and then combine with coleslaw mix. Fully cover with sauce and allow to chill in the refrigerator until ready to serve.
Once all parts are fully cooked, divide the sweet potatoes, BBQ chicken and coleslaw evenly in a bowl. Top with your preferred amount of pickle slices.

TIDBITS:

We made the coleslaw in the original recipe and it was not good lol. I don’t know if I made it wrong or something but not my fav. So I put together a different coleslaw recipe that hopefully will be much more enjoyable for you all.
If you want to cook the chicken in a crockpot, combine all of the BBQ chicken ingredients and cook on high for 3 hours or low for 5 hours.