BBQ Chicken Sweet Potato Skins

Place the chicken breasts in a slow cooker and pour in the chicken broth. Cook on high for 4 hours or on low for up to 8 hours. Alternatively, you can roast or poach the chicken. When cooking is complete, shred the chicken and mix in the barbecue sauce.

Preheat oven to 400ºF. Using a fork, pierce each potato a few times. Place the potatoes on a large baking sheet. Bake for about 40 minutes until a fork can easily be inserted into them. Alternatively, you can place 2-3 potatoes at a time in the microwave and cook on high for 6–7 minutes or until tender. Let the potatoes cool.

While the potatoes are cooking, heat the olive oil in a skillet over medium heat. Once heated, add the onion and sprinkle with salt. Cook the onions for 15 minutes, stirring occasionally, until they’re softened and slightly caramelized.

When the potatoes are cool enough to handle, cut them in half lengthwise. With a spoon, scoop out the inside of the potato, leaving a thin layer of flesh. Fill each potato skin with the same amount of shredded chicken, about 1/3 cup, and the same amount of sautéed onions, about 1 tablespoon. Top each potato skin with 1 tablespoon of shredded mozzarella cheese.

Place the skins back in the oven for about 3 minutes until the cheese is melted. Sprinkle each potato skin with fresh cilantro and drizzle extra barbecue sauce over the top.