2 chicken thighs
4 sweet potatoes
Sweet Baby Ray's BBQ Sauce
1 jalapeño
1/4 Red Onion
1/3 cup pepper jack cheese
2 tbs. minced garlic
Salt & pepper to taste
Clean chicken thighs. Season with salt and pepper to taste.
Layer chicken thighs in crockpot with garlic and onions. Add in about 1 cup Sweet Baby Ray’s BBQ Sauce. Let it slow cook for about 2-3 hours.
In the meantime, bake your sweet potatoes to the tenderness of your choice and set aside.
Take the baked sweet potato and slice it down the middle. Fluff it out a little bit to make a bed for the chicken.
Layer in the shredded BBQ chicken. Top with sliced red onions, jalapeños, and pepper jack cheese.
Serve with a side of green beans roasted with garlic.
Enjoy!