Chicken + Bacon Stuffed Sweet Potatoes (Paleo, Whole 30, Gluten Free)

Directions

1. 1
   Place them in a slow cooker and cook on low 8-10 hours.
2. 2
   Heat your oven to 400F.
3. 3
   Add the bacon to a cold skillet set over medium heat. Cook 8 minutes, until beginning to crisp.
4. 4
   Remove the bacon from the pan and let drain on paper towels.
5. 5
   Add the onion and broccoli to the skillet and cook 4-5 minutes, until they begin to soften.
6. 6
   Add the chicken, paprika, rosemary, salt, and pepper; cook 5-6 minutes, to until cooked through.
7. 7
   Cut the potatoes in half lengthwise and arrange on a greased baking sheet. Scoop out some of the flesh from each potato to form a shallow boat. Fill each potato with the chicken and broccoli mixture.
8. 8
   Bake for 20 minutes, until the potato skins are crisp and the broccoli is lightly charred.