I LOVE the Netflix original series, “Grace and Frankie.” Last year I started the tradition of hosting an annual season premier party and girls night. My mom and some of the ladies in our family come for dinner, snacks and quality time on the couch. Hopefully it’s a tradition we keep up for years to come.

At the time I am writing this, I have already finished watching season 6 and if I’m being honest, I was a little disappointed in this season! I didn’t care for the continual tension between Grace and Frankie. Did anyone else feel like the writers toned down the funny factor and bumped up the drama? Why can’t a funny show just stay funny? My favorite scene of the season was probably the piece about Mallory’s daughter’s school art project; too funny!

Anywho, today I wanted to share the dinner that I have been making for this get-together. For the last few months I have really been enjoying making all different types of stuffed sweet potatoes. I have also found a great use for slow cooker shredded chicken. If you have read some of my prior posts, or follow me on Instagram, you may already know that I have a love-hate {mostly hate} relationship with the slow cooker. But, for the past couple of months, I have been finding so many uses for slow cooker shredded chicken, and this recipe is one of them. Enjoy!

Slow Cooker Shredded Chicken
-Place about 1 1/2 lbs of boneless skinless chicken breast in the slow cooker, season with salt, pepper and garlic powder, then add no more than 1/2 cup of chicken broth.
-Cook for 4 hours on high then shred with two forks.

Stuffed Sweet Potato Ingredients

1 1/5 lbs. Shredded Chicken Breast
1 Medium Sweet Onion
4 Cloves of Fresh Garlic
8oz Frozen Artichoke Hearts (thawed)
1-2 Cups of Mushrooms
1/2 Cup Crumbled Feta
1/2 Cup Dried Cranberries
6 Medium Sweet Potatoes
2 Tsp Salt
1 Tsp Pepper
3 TBSP EVOO

Stuffed Sweet Potatoes Directions
-Pre-heat oven to 400 degrees.
-Pierce each sweet potato a few times then wrap in tin foil. Bake all sweet potatoes for 1 hour – 1 hour 30 minutes. You’ll know they’re done when they’re tender to the touch.
-Sautee onion in 2 TBSP EVOO then add mushrooms and garlic. Add another tablespoon of EVOO if needed.
-Add in artichoke hearts, salt and pepper then add feta and cranberries.
-Add the flesh of 1 sweet potato and shredded chicken to the veggies
-Slice each of the sweet potatoes length wise, but not all the way through.
-Using kitchen tongs, stuff each potatoes with the veggie mixture then brown under broiler for no more than 5 minutes.