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.
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 ¼ 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 ⅔ cup of the enchilada chicken.
Drizzle each half with 1 tablespoon cheese and place under the broiler for 2 to 3 minutes, or until melted.
Garnish each potato with 1 tablespoon sour cream and scallions or cilantro.
Recipe for Enchilada Sauce.
- 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
Have your own special recipe to share? Submit Your Recipe Today!