Shredded Barbecue Chicken on Sweet Potato "Buns"

 

SERVES 4

These  knife-and-fork  open-face  sandwiches  feature  the  flavors  of  a  classic Southern-style BBQ sandwich without the high sugar and carb content—and with nutrient-rich sweet potatoes.

 

PREP: 20 minutes

SLOW COOK: 3 hours  20 minutes (high)

TOTAL: 3 hours 40 minutes

 

FOR THE CHICKEN

2 tablespoons Clarified Butter or ghee, melted

2 cloves garlic, minced

2 teaspoons Whole30-compliant  hot sauce

½ teaspoon salt

¼ teaspoon black pepper

1½ pounds boneless, skinless  chicken thighs

1 cup Whole30-compliant barbecue sauce

 

FOR THE SWEET POTATO BUNS

2 large sweet potatoes (about  3 pounds; see Tip), peeled

2 tablespoons extra-virgin olive oil

¼ teaspoon salt

¹⁄³ cup thinly sliced green onions

 

MAKE  THE  CHICKEN:  In  a  3½-  or  4-quart  slow  cooker,  stir  together  the  butter, garlic, hot sauce, salt, and pepper. Add the chicken and turn to coat the pieces. Cover and cook on high for 3 to 4 hours.

 

TRANSFER the chicken to a cutting board and discard the cooking liquid.  Shred  the  chicken  with  two  forks  then  return  to  the  slow  cooker.  Stir the barbecue sauce into the chicken. Cover and cook on high until heated through, about 10 minutes.

 

MAKE THE SWEET POTATO BUNS: Meanwhile, preheat the oven to 400°F. Line a large baking sheet with parchment paper. Cut six ½-inch-thick rounds from the widest portion of each sweet potato. In a large bowl, toss  the  sweet  potato  rounds  with  the  olive  oil  and  salt  and  place  in  a  single  layer  on  the  pan.  Bake  until  the  potatoes  are  tender,  about  20 minutes.

 

SERVE the barbecue chicken on sweet potato buns and top with green onions.

 

TIPS: Choose sweet potatoes that are round in the middle to cut the best rounds for the buns. You will have ends from each sweet potato that are too small to use for the rounds, but don’t throw them away! Simply chop and cook with olive oil, salt, and black pepper in a skillet for an easy side dish the next day.

 

Excerpted from THE WHOLE30 FAST & EASY © 2017 by Melissa Hartwig. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

More From This Issue

 

 
Feb 2018Jess DavisShredded Barbecue Chicken on Sweet Potato "Buns", recipe, batch 1Comment