Recipe: BBQ Pulled Chicken with Nutmeg and Cinnamon Roasted Sweet Potatoes

The slow cooker is your best friend, just chuck it all in, leave it for a few hours and suddenly dinner is ready. This weekend I decided I would throw together a delicious BBQ pulled chicken because it’s easy and it’s tidy and keeps the kitchen pretty clean.


For the BBQ Chicken

  • 4 Chicken breasts
  • 2 cups Tomato ketchup
  • 1 cup Water
  • 2 tsp BBQ Seasoning
  • 1/2 cup Apple cider vinegar
  • 3 cloves Garlic, crushed
  • 1/4 cup Brown sugar
  • 1/2 tbsp Dijon mustard
  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Paprika
  • 1 tblsp Worcestershire sauce

For the Sweet Potatoes

  • 4 medium Sweet potatoes, peeled and cubed
  • 1 tsp Ground cinnamon
  • 1/2 tsp Nutmeg
  • 1 tblsp Olive oil
  • 2 tsp Brown sugar

How to

  1. Place all of the sauce ingredients into the slow cooker leaving out the chicken. Mix until everything is incorperated.
  2. Place the chicken into the slow cooker and cook on high for 6 hours – make sure that the chicken is at least just covered by the sauce.
  3. After 6 hours switch your slow cooker to low and remove the chicken breasts from the slow cooker and shred with two forks.
  4. Place the chicken back into the sauce and stir, the chicken should soak up the majority of the sauce. Leave it on low while you prep the sweet potato.
  5. Preheat your oven to 180℃
  6. Coat the sweet potato in all of the ingredients and place in a baking dish and into the oven until the potato is easily pierced by a knife.
  7. Once everything is ready serve the pulled chicken on a buttered bread roll, the softer and fresher the better and with corn on the cob.

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