Bbq Pulled Chicken & Sweet Potato Waffles

bbq sauce

🥗Healthier: homemade bbq sauce

💰Cheaper: ketchup + vinegar

Homemade sauces can reduce sugar and preservatives.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

Preheat oven to 400 degrees F.

In slow cooker add chicken breast, seasonings, bell peppers and onions with 1/4 cup of water and turn to high heat. Let cook for about 3 hours until chicken is no longer pink on the inside.

Remove and shred chicken or chop into bite-sized pieces and place back into slow cooker. Remove bay leaves, add 2 Tablespoons of brown sugar, mustard, apple cider vinegar and BBQ sauce, mix together and let cook for another hour.

Wash, dry and pierce sweet potatoes with a fork and coat with vegetable oil before baking in the oven for about 1-1 1/2 hours.

Once done, when cool enough to handle, scoop out the inside into a large bowl. Add to sweet potatoes the other 2 Tablespoons of brown sugar, nutmeg and cinnamon and mix well.

Next, add pancake/waffle mix, egg and mix until you get a pancake batter consistency. Let sit while heating up the waffle iron.

Once hot, add batter and let cook until brown and crispy.

Take waffle and place on plate and top with a generous amount of the BBQ chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens