Add broth to crock pot, and lay chicken on top. Grind salt and pepper to cover chicken. Add BBQ sauce and cook on high heat for 3 hours, or low heat for 7-8 hours.
When chicken is done cooking, take 2 forks and pull apart chicken in the crock pot. Leave on warm heat and set aside until time to serve.
Preheat oven to 375 degrees F.
Take sweet potatoes, rinse, and cut a line down the middle of each one going 3/4 of the way through.
Melt butter, oil, and chopped garlic together in a bowl. When melted, take a brush or spoon and cover the skin of each sweet potato.
Take covered sweet potatoes and bake on a foil-lined baking dish for 50-60 min. Potatoes are done cooking when you can easily poke with a knife.
While potatoes are baking, cut up 1 bell pepper, and 1/4 cup onion. Add 2 tbsp oil to a pan and sauté vegetables over medium heat (approx. 10-12 min). Set aside until potatoes are done cooking.
Right before serving, start to make guacamole. Take 2 avocados, cut in half, scoop out pit, and throw flesh into a mixing bowl. Take a potato masher and mash avocado until it has a chunky consistency. Take chopped onion, tomatoes, pickled jalapeños, cilantro, lime, and mix together.
When potatoes are done baking, let cool, and then pull apart from where the line was cut. Using a tong, add a layer of veggies and pulled chicken along the center of the sweet potato. Top with a scoop of guacamole and green onions.
Serve and enjoy!