How To Make Slow Cooker Loaded Enchilada Chicken Stuffed Sweet Potatoes
These stuffed sweet potatoes filled with enchilada-seasoned chicken is a great slow-cooked, one-pot dish that’s topped with fresh herbs and cheddar cheese.
Serves:
Ingredients
- 24ozsweet potatoes,(4 medium), skin on
- 1lbchicken breasts,boneless, skinless
- 1tspkosher salt
- ¾tspgarlic power
- 1cupenchilada sauce,See notes below for recipe
- chopped scallions,for serving
- ¼cuplight sour cream,or Greek yogurt
- ½cupcheddar cheese,shredded
- 1tbspscallions,chopped, and/or cilantro, for garnish
Instructions
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Wash and dry the sweet potatoes. Wrap the potatoes individually in foil.
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Season the chicken with salt and garlic powder and place on one end of the slow cooker, cover with ¼ cup enchilada sauce.
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Place the potatoes on the other end, stacking 2 on top of 2.
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Cover and cook on Low for 6 to 8 hours, or until potatoes are tender.
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When done, remove the potatoes and chicken.
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Transfer chicken to a small bowl and roughly shred with 2 forks and add the remaining enchilada sauce.
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Split open the sweet potatoes, then top with ⅔ cup of the enchilada chicken.
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Drizzle each half with 1 tablespoon cheese and place under the broiler for 2 to 3 minutes, or until melted.
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Garnish each potato with 1 tablespoon sour cream and scallions or cilantro.
Recipe Notes
Recipe for Enchilada Sauce.
Nutrition
- Calories: 453.13kcal
- Fat: 17.68g
- Saturated Fat: 7.19g
- Trans Fat: 0.31g
- Monounsaturated Fat: 6.17g
- Polyunsaturated Fat: 2.54g
- Carbohydrates: 40.75g
- Fiber: 6.17g
- Sugar: 11.23g
- Protein: 31.85g
- Cholesterol: 94.44mg
- Sodium: 875.30mg
- Calcium: 197.22mg
- Potassium: 871.98mg
- Iron: 2.30mg
- Vitamin A: 1290.29µg
- Vitamin C: 5.86mg
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