These BBQ Chicken Bowls are a perfect blend of savory, smoky, and tangy flavors, paired with a nutritious sweet potato base and a crunchy, refreshing coleslaw. With simple ingredients and easy prep, they make for a quick weeknight dinner or an ideal meal prep option. Plus, they're entirely gluten-free!
Key Ingredients and Why You'll Love Them
- Chicken Breasts: A lean protein that becomes incredibly tender and juicy when slow-cooked in BBQ sauce.
- Gluten-Free BBQ Sauce: Adds smoky and sweet flavors, making the chicken irresistible. Be sure to choose a gluten-free version.
- Sweet Potatoes: Naturally sweet and full of fiber, these make a hearty base for the bowls.
- Green and Red Cabbage: Adds color and crunch to the coleslaw, which balances the richness of the BBQ chicken.
- Apple Cider Vinegar & Mayonnaise: These two ingredients create a creamy yet tangy coleslaw dressing that complements the BBQ chicken.
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Step-by-Step Instructions
1. Prepare the BBQ Chicken
- Place the chicken breasts in a slow cooker and pour the BBQ sauce over them.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shredded.
- Shred the chicken with two forks and mix it well with the BBQ sauce in the slow cooker to ensure every bite is flavorful.
2. Bake the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Place the pierced sweet potatoes on a baking sheet lined with foil.
- Bake for 45-60 minutes, or until they are soft and cooked through. (Tip: The sweet potatoes should yield easily to a fork when fully baked.)
3. Make the Coleslaw
- In a large bowl, combine the shredded green and red cabbage.
- In a small bowl, whisk together the apple cider vinegar, mayonnaise, dried mustard, salt, and pepper.
- Pour the dressing over the cabbage and toss until well coated. Let it sit for a few minutes to absorb the flavors.
4. Assemble Your Bowls
- Cut open each baked sweet potato and fluff the insides with a fork.
- Top each sweet potato with a generous portion of shredded BBQ chicken.
- Add a scoop of coleslaw on the side or on top of the chicken for a beautiful presentation.
- Serve immediately and enjoy!
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Recipe Tips & Tricks
- Meal Prep Tip: You can prepare the BBQ chicken and coleslaw a day ahead and store them separately in airtight containers in the fridge. Simply reheat the chicken and assemble when ready to eat.
- Sweet Potato Swap: If you’re not a fan of sweet potatoes, you can substitute them with roasted white potatoes or even gluten-free rice for a different base.
- BBQ Sauce Choice: For a healthier option, look for a BBQ sauce with no added sugars or preservatives.
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FAQs About BBQ Chicken Bowls
Can I use a different protein?
Yes! You can easily substitute the chicken with pulled pork or tofu for a vegetarian option. Just be sure to adjust the cooking method accordingly.
How do I store leftovers?
Store the shredded BBQ chicken and coleslaw separately in the fridge for up to 3 days. The sweet potatoes can be stored in an airtight container for up to 4 days. Reheat the chicken before serving.
What other toppings can I add?
Get creative! You can add sliced avocado, chopped fresh cilantro, or even a dollop of Greek yogurt for added flavor and texture.
Easy BBQ Chicken Bowls (Gluten-Free, Sweet Potatoes & Coleslaw)
These BBQ Chicken Bowls are a delicious, gluten-free meal that features tender slow-cooked BBQ chicken, baked sweet potatoes, and a tangy coleslaw. Perfect for meal prep or a simple weeknight dinner, this recipe is sure to become a family favorite!
Equipment
- Slow cooker
- Aluminum Foil
- Mixing bowls
- Forks for shredding
Ingredients
BBQ Chicken:
- 4 boneless skinless chicken breasts
- 2 cups gluten-free BBQ sauce
Coleslaw:
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 3 tablespoons apple cider vinegar
- ¼ cup mayonnaise
- ½ teaspoon dried mustard
- Salt and pepper to taste
Sweet Potato Base:
- 4 medium sweet potatoes scrubbed and pierced with a fork
Instructions
Prepare the BBQ Chicken:
- Place the chicken breasts in a slow cooker and pour the BBQ sauce over them.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Shred the chicken with two forks and mix it well with the BBQ sauce in the slow cooker.
Bake the Sweet Potatoes:
- Preheat your oven to 400°F (200°C).
- Place the pierced sweet potatoes on a baking sheet lined with foil.
- Bake for 45-60 minutes, or until they are soft and cooked through.
Make the Coleslaw:
- In a large bowl, combine the shredded green and red cabbage.
- In a small bowl, whisk together the apple cider vinegar, mayonnaise, dried mustard, salt, and pepper.
- Pour the dressing over the cabbage and toss until well coated.
Assemble the Bowls:
- Cut open each baked sweet potato and fluff the insides with a fork.
- Top each sweet potato with a generous portion of BBQ chicken and a scoop of coleslaw.
- Serve immediately and enjoy!
Notes
Meal Prep Tip: Prepare the BBQ chicken and coleslaw a day ahead and store separately in the fridge. Reheat the chicken before serving.
Substitution: Use roasted white potatoes or rice as a base instead of sweet potatoes if desired.
Substitution: Use roasted white potatoes or rice as a base instead of sweet potatoes if desired.
Tried this recipe?Let us know how it was!
