2lbs Chicken Breasts6 medium sized chicken breasts
3lbsSweet Potatoes3 medium sized sweet potatoes
10ozFrozen Spinach
14ozBBQ Sauce
3tbspPlant-Based Butter
2tbspbrown sugar
2tsplemon juice
Instructions
PREPARE CHICKEN:
Place chicken breast in the bottom of the crockpot. Cover chicken with 14oz of BBQ. Toss chicken to ensure all breasts are coated. Slow cook on low heat for 4 hours until chicken is fully cooked (internal temp 165°F). Once cooled shred of chicken with two forks.I prefer to shred my chicken inside the crockpot with BBQ sauce! This method keeps the chicken moist. Set aside
PREPARE SWEET POTATOES:
Preheat oven to 400°. Wrap potatoes in foil and bake for 45 minutes. Or wrap potatoes in a wet paper towel and microwave for 10-15 minutes until soft.Once cooled remove the potato skin and mash with 2 tbsp. of butter, brown sugar, and salt & pepper to taste. Set aside.
Reduce stove temperature to 350°F
PREPARE SPINACH:
I use FROZEN veggies any chance I get. As a matter of fact, I use frozen steamable veggies in almost all my recipes. Call me lazy or a genius.Simply prepare the spinach per the instructions. Once cooled add spinach to a small bowl and season with remaining butter, lemon juice, and salt & pepper to taste. Set aside.
CASSEROLE ASSEMBLY:
In a 2-quart casserole dish layer ingredients starting with sweet potatoes, followed by BBQ chicken, and top with spinach.Ladle all remaining BBQ sauce over the casserole.
Bake 30 minutes/ 350° degrees
Video
Notes
Microwaving your sweet potatoes decreases the cook time for this recipe
This recipe can be made without a crockpot. The instructions for that are in the post!