Slow Cooker Loaded Enchilada Chicken Stuffed Sweet Potatoes
These Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes made with chicken breast, cheese and enchiladas sauce are an easy one-pot meal!
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
360
mins
Total Time:
370
mins
Ingredients
-
4
medium, (about 6 oz each) sweet potatoes, skin on
-
1
pound boneless skinless chicken breasts
-
1
tsp
kosher salt
-
3/4
tsp
garlic power
-
1
cup
enchilada sauce, I recommend my homemade
-
chopped scallions, for serving
-
1/4
cup
light sour cream or Greek yogurt
-
1/2
cup
shredded cheddar cheese
-
1
tbsp
chopped scallions and/or cilantro, for garnish
Instructions
-
Wash and dry the sweet potatoes. Wrap the potatoes individually in foil.
-
Season the chicken with salt and garlic powder and place on one end of the slow cooker, cover with 1/4 cup enchilada sauce.
-
Place the potatoes on the other end, stacking 2 on top of 2.
-
Cover and cook on low for 6 to 8 hours, or until potatoes are tender.
-
When done, remove the potatoes and chicken.
-
Transfer chicken to a small bowl and roughly shred with 2 forks and add the remaining enchilada sauce.
-
Split open the sweet potatoes, then top with 2/3 cup of the enchilada chicken.
-
Drizzle each half with 1 tablespoon cheese and place under the broiler 2 to 3 minutes, or until melted.
-
Garnish each potato with 1 tablespoon sour cream and scallions or cilantro.