Preheat your oven to 400°F (200°C). Scrub and prick the sweet potatoes with a fork. Place them on a baking sheet and bake for 45–60 minutes until tender.

In a slow cooker, combine chicken, onion, garlic, barbecue sauce, and cider vinegar. Cook on high for 3-4 hours or low for 6-8 hours.

Once cooked, shred the chicken with two forks and add more barbecue sauce if needed.

After baking, let the sweet potatoes cool slightly, slice them in half, and scoop out some flesh to create space for filling.

Spoon the barbecue chicken mixture into each sweet potato half and add optional toppings like coleslaw.

Serve warm on a plate, optionally paired with a side salad or roasted veggies.