In a crockpot, combine the chicken breast, barbecue sauce, apple juice, apple cider vinegar, salt, and pepper. Stir well to mix everything together. Cook on high for 2-3 hours, or until the chicken is fully cooked, tender, and easy to shred. Once done, shred the chicken using two forks in the barbecue sauce.

Preheat your oven to 425°F (220°C). Clean the sweet potatoes thoroughly to remove any dirt. Prick each potato all over with a fork and place them on a sheet pan lined with parchment paper. Bake for 45-50 minutes, or until they are completely tender. You should be able to easily insert a skewer or toothpick into the thickest part. Once tender, remove from the oven.

In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, celery seed, Dijon mustard, salt, and black pepper until well combined. Add the shredded coleslaw mix and toss until everything is evenly coated.

When ready to serve, carefully split the top of each sweet potato open lengthwise with a sharp knife. Gently squeeze the ends of the potato to open it up a bit and fluff the insides with a fork. Stuff each potato with about 4 oz of the pulled barbecue chicken, then top with a generous scoop of coleslaw. Garnish with chopped green onion and enjoy!