Crockpot Maple Chipotle Chicken Stuffed Sweet Potatoes (Paleo + GF)

5 from 1 vote
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 8
Author: Justin + Erica Winn
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  • 2 lbs boneless skinless chicken thighs
  • 1 14 oz can crushed fire roasted tomatoes
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 2 tbsp pure maple syrup
  • 1 tbsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp chipotle powder
  • 4 sweet potatoes
  • 8 cups greens (spinach, kale, chard, etc.)


  • Place all of the ingredients in crockpot in order listed above, except for sweet potatoes and greens. Cook on low for 6 hours or on high for 3 hours. You can also cook this in your Instant Pot for 20 minutes. 
  • Preheat oven to 425 degrees fahrenheit. About 45-60 minutes before you want to eat, get the potatoes in the oven. Prick each potato with a fork a few times. Then, line a baking sheet with foil and place the baking sheet on the bottom rack (this is just to catch any juices from the sweet potatoes as they cook). Place sweet potatoes directly on the rack above the baking sheet. Cook for 45-60 minutes, until the potatoes are tender.   
  • While potatoes are cooking, shred chicken in crockpot with two forks. Let it soak up even more of the sauce while the potatoes finish. 
  • Once potatoes are tender, remove from oven and carefully slice in half lengthwise. Use a fork to mash the potato a bit. Scoop the shredded chicken mixture into the baked sweet potatoes and serve on a bed of greens.