Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes

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These Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes made with chicken breast, cheese and enchiladas sauce are an easy one-pot meal!

Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes
Slow Cooker Chicken Enchilada Sweet Potatoes

If you’re an enchilada chicken fan, you’ll love these easy loaded sweet potatoes. The combination of spicy enchilada sauce with sweet potatoes is addictive! I love to top mine with cheddar cheese, sour cream, scallions, and cilantro. And if you haven’t made sweet potatoes in the slow cooker yet, you’ll never make them any other way – it’s my favorite way to cook them. They turn out so tender and delicious! For some more loaded sweet potato recipes, try my sloppy joe sweet potatoes, loaded vegetarian sweet potatoes, and Italian-style stuffed sweet potatoes.

Slow cooker with sweet potatoes and chicken.

I love chicken enchiladas, which is probably obvious by all my enchiladas recipes, like this classic one and these enchiladas verdes. So, I figured why not switch it up and take the enchilada filling and put it on top of a sweet potato instead. The results were delicious!

This recipe is a one-pot meal, all made in the slow cooker if using jarred enchilada sauce. That being said, I highly recommend using my homemade enchilada sauce recipe. It makes all the difference and is pretty quick to make.

For the best results, you will need a 6-quart slow cooker to make this dish. You need enough room to cook four potatoes and chicken breasts. Of course, if you don’t have a large enough crockpot, you can always bake the sweet potatoes.

Meal Prep

These healthy chicken enchilada sweet potatoes are a very filling and easy dinner. They’d be great for meal prep. You can cook the chicken and potatoes ahead of time and then stuff the potatoes and add the toppings before eating.

Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes with sour cream and a spoon.Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes with a fork and sour cream.Chicken Enchilada Stuffed Sweet Potatoes

More Sweet Potato Recipes You’ll Love:

Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes
Print WW Personal Points
4.65 from 42 votes
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Slow Cooker Loaded Enchilada Chicken Stuffed Sweet Potatoes

413 Cals 34 Protein 47 Carbs 10 Fats
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Yield: 4 servings
COURSE: Dinner, Meal Prep
CUISINE: American
These Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes made with chicken breast, cheese and enchiladas sauce are an easy one-pot meal!


  • 4 medium, (about 6 oz each) sweet potatoes, skin on
  • 1 pound boneless skinless chicken breasts
  • 1 teaspoon kosher salt
  • 3/4 teaspoon 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 tablespoon chopped scallions and/or cilantro, for garnish


  • 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.
    Slow cooker with sweet potatoes and chicken.
  • 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.
    shredded chicken with 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.



Serving: 1potato, Calories: 413kcal, Carbohydrates: 47g, Protein: 34g, Fat: 10g, Saturated Fat: 4.4g, Cholesterol: 101.5mg, Sodium: 809.5mg, Fiber: 6g, Sugar: 9g
Keywords: enchilada chicken sweet potato, slow cooker loaded sweet potato, stuffed sweet potato

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  1. Loved this. Was surprised at how good the chicken enchilada was with a sweet potato. Easy and tasty dinner for a weeknight. 

  2. We love this recipe! I made the homemade enchilada sauce and I had the sweet potatoes and the chicken in the slow cooker for 8 hours. The sweet potatoes were soft, the chicken was moist and delicious. It fell apart shredding it. Everyone in my house loved it and went back for seconds. I will DEF be making this again and I highly recommend it! I’ve never had enchiladas before and I have no idea what canned enchilada sauce tastes like but the homemade was delicious and really no fuss to make.

  3. Just finished this. I was really good. I added some chipotle tabasco when it was done. I did bake the sweet potatoes and cooked the chicken in the slow cooker on my Sunday cook day. I heated the chicken up with some sauce and microwaved the potatoes to reheat. Quick and really good dinner. Thank you

  4. Delicious!  Loved the homemade enchilada sauce! 

  5. This was so easy and delicious. I ended up just making my potatoes in the oven because my crockpot wasn’t big enough. For the enchilada sauce I used the frontera red taco sauce (in the Mexican aisle with the other enchilada sauces. Comes in an 8-oz pouch. I pretty much use this any time a recipe calls for enchilada sauce). The enchilada chicken complimented the sweet potato perfectly. Can’t wait to try more “stuffed sweet potatoes”

  6. This was really tasty! I modified it a bit and made it all in the instant pot instead of using the slow cooker method.

  7. Made this last nite! It was faaaabulous! Hubs is NOT a fan of sweet potato, but he actually licked the plate on this one!! HIGHLY recommend!!
    BTW….def make the homemade Enchilada sauce the day before….freeze half for the next time-you are gonna want to make this again, I promise you!♥

  8. This looks delicious! Quick question please – I always look for the GF indicator on your recipes (for my husband with Celiacs). It appears this recipe could indeed be GF, but I wanted to ask if I’m missing something? Thanks so much!

  9. I had my doubts when I read this recipe. But, I’m so happy I gave it a shot. Very tasty combination. I don’t have a slow cooker so I baked the potatoes and did the chicken in the instant pot. I would make this again for sure. Thank you for the recipes and the creativity!

  10. I know I commented on this before but I found a better way to get the sweet potatoes extra sweet. I have been baking them for 4 hours at 275 degrees (using the smitten kitchen recipe found here, but omitting the oil: I bake the sweet potatoes while the chicken breasts are in the slow cooker. After the chicken is done, I shred the chicken and stuff the sweet potato. I top with mexican cheese and broil it. it’s a delicious combo that I eat a few times a month.

  11. Question: recipe calls for garlic powder to season chicken and on the video it shows onion powder. Which do you recommend?

  12. So delicious! Who would have thought that a sweet potato could taste so good with these chicken enchilada ingredients. And it was so incredibly easy to make. Definitely going to be a repeat performance on our dinner plates. Gracias!

  13. Delicious! I baked the potatoes the normal way in the oven then scooped out the potato and mixed in some seasoning, put it back and layered the other stuff on top. I actually cooked the chicken differently too, using the method for the Spiralized Sweet Potato and Chicken Casserole recipe (boiled then shredded). And I’m using some leftover turkey carnitas this time. SO good.

  14. Great change up from my normal lunch. I added more sauce. It was delicious!

  15. I follow ww blue plan. When I input the nutrition information of this recipe into the app calculator I get 12 points on blue not 8. Can you tell me why?

  16. Not a favorite. The potatoes are soft, since they’re wrapped in foil, and kind of mushy. Chicken was surprisingly tender, but the canned red enchilada sauce was a mistake, too strong and didn’t complement the sweet potato. Gina’s homemade sauce, or a green enchilada sauce would be better.

  17. Sweet potatoes we’re cooked correctly, but doing them wrapped in foil means the skins are very soft, not like a real baked potato. Chicken was surprisingly tender and shredded well, but I should have known better than to use a canned red enchilada sauce that isn’t a favorite to begin with – and because so much was added to the chicken and never really cooked, the flavor was strong, and didn’t go with the sweet potatoes at all. A green enchilada sauce would have been better, but don’t think I’ll try this one again.

  18. Delicious! I was not sure I would like this but it was amazing! So easy to make also! Perfect weeknight meal! I made a little extra for lunch and the leftovers were just as good! 

  19. This was great, we made the red enchilada sauce too. Thank you!

  20. Such a great recipe! I was really unsure about the sweetness of the sweet potato with enchilada sauce, but it’s to die for! I don’t have a slowcooker so I threw the sweet potatoes in the over, whipped up the homemade enchilada sauce, and did the chicken and a cup of enchilada sauce in the instant pot for 10 minutes (comes out a bit watery, but just drain and toss in extra enchilada sauce when shredding) This is so quick and easy. It’s a new favorite.

  21. want to make this for company. what are good things to serve with this on the side?

    • I usually serve a salad with lemon juice, olive oil and cracked pepper and salt with regular chicken enchiladas, so that might work here too. The dish itself already has the protein and carbs between the sweet potatoes, cheese, and chicken.

  22. I wasn’t sure if these things would go together when I started making this, but they are great! Served them exactly as suggested. Delicious!

  23. Could I substitute pork loin?

  24. So good! Love the sweet and savory aspect to this. Easy to make and very filling and satisfying. Another Skinnytaste winner! 

  25. Could I use roast cooked chicken  for this recipe? 

  26. First – I love how easy and fast this is to prep. I got a bit of a late start so cooked in crock pot for 2 hours on high and 3 on low. Potatoes were perfect, and the chicken was tender and pulled apart easily.
    We like both components separately, but not together. Hubs thought chicken would be good over polenta or rice or in a corn tortilla (Texans).
    We will use the potato technique and the chicken prep again –

  27. I really like ST recipes because many of them work for food prep and my “assembly” style of cooking. I live alone and that works well for me! So I like this recipe conceptually, but I’d change how I prepare it next time. I would make the chicken with Gina’s sauce recipe (I did store-bought enchilada sauce) in the Instant Pot like salsa chicken (very similar when it’s done). Then I’d do the sweet potatoes in the oven. the potatoes just got too mushy and wet for me in the slow cooker. I think it would be great if Gina did one post of shredded chicken options and the various ways you can use it – salsa, buffalo, enchilada… over sweet potatoes, cauliflower rice, etc.

  28. I do not use aluminum foil, could I just put the sweet potatoes in naked?

  29. These are absolutely delicious a family hit!!

  30. Great weeknight meal!

  31. Bake the sweet potatoes in the oven.

  32. This recipe is amazing! Very filling and delicious.I have made it twice in the past ten days. I’m not a pre-planner, so both times I’ve baked the potatoes and done the chicken in an InstantPot for about 15 minutes. It cuts down on cook time, but is still very easy to throw together!

    Last time, I had some leftover enchilada chicken. I threw that in the loaded baked potato soup recipe (also from Skinnytaste), and that was super good!

  33. Love all your recipes can’t wait to try this one would it  work in an oven? 

  34. Can you make this in an instant pot?

  35. Really loved this dish! I found the 2 lower sweet potatoes were softer and more flavorful than the ones on top. I will try to put the sweet potatoes in foil on the bottom and the chicken breast on top and see if that makes the sweet potatoes softer. I also increased the enchilada sauce to 1/2 cup since it needed some extra. I used one of the small cans from the grocery store since I didn’t feel like making my own.

    • “I will try to put the sweet potatoes in foil on the bottom and the chicken breast on top and see if that makes the sweet potatoes softer.”

      Depending on how long you’re doing this for, this could severely undercook your chicken. There won’t be any direct heat besides from the tinfoil, which does not hold heat well in the first place.

      • There’s no need for direct heat, it’s a closed vessel. I’m certain that after 6-8 hours, 2-3 chicken breasts will be well past the point of being safe to eat.

  36. Loved this recipe! Made it for 2 and halved the recipe. Also added black beans (microwaved separately and added before the chicken). Very delicious and will be making this again!

    • I wasn’t sure about the mixing of sweet potatoes with chicken enchilada ingredients but omg this recipe was amazing! Perfect pairing. Slow cooker made for an easy weeknight meal. Will definitely be adding this recipe to my regular rotation. 

  37. Oh no, I’m short on time. Maybe I’ll let this cook through, and have it tomorrow instead. Otherwise I’ll have it for 4 hours on high, and finish the sweet potatoes in the microwave. Thanks for sharing. I love all your recipes

  38. I entered this into WW calculator for purple and it gave me 12 points!! Thats a big difference. Can you explain?
    Thanks…it looks good .. but 12 points is big!!

    • Another big hit! Made last week….I did use ff Greek yogurt vs sour cream…I added jarred jalapeños and it gave it a nice kick,!! Its a keeper!

    • @Gail Did you use the calculator or recipe builder. The recipe builder is the only tool you should use for recipes. Find the create button in the corner of my day and pick recipe. There you can enter all the recipes ingredients and know the points per serving.

  39. My family loved these!  Thanks for such a yummy and easy weeknight meal.

  40. Do you have instructions if using the instapot?

    • Sorry not for this one.

      • I’ve made this in the instant pot. Same setup. Potatoes on one side, chicken on the other. 25 min on high and quick release.

        It wasn’t perfect, I had to cook the two top potatoes a little longer. But it worked!

  41. My husband is more of a regular baked potato guy.  Same time if we swap out one of the sweet potatoes for baked?

  42. This recipe is outstanding! The combination of flavors and texture made my mouth and taste buds sing with joy!  (No kidding!). I have been a fan of Gina’s recipes since she first started her blog, at least over 10 years ago and this one is right up there!  Of course it helps that I am also a fan of her chicken enchiladas.  Don’t skip the sour cream and scallions.  Thanks Gina!

  43. How long would you cook this in the instant pot? I read the comment below that you would need extra liquid but curious how long it would take to cook? 

  44. Another great recipe…served with roasted broccoli and the whole family was happy!

  45. Just finished this yummy dish. This will be a new weekly staple for us! It’s SO EASY and GREAT for nights you know you will be busy or just want to be lazy. Thank you for this one!!   

  46. Very tasty! However I was short on time, so I cooked on high for 4 hours and the potatoes weren’t quite done. The potatoes I chose may have been a little too big too. Hope this feedback helps! 🙂

  47. What slow cooker do you use

  48. The potatoes were not done. They required an additional 10 minutes plus in my microwave.

  49. This sounds so great! Can’t wait to try it tomorrow. The hubs is not a fan of sweet potatoes so do you think it’d be okay if I did russet potatoes AND sweet potatoes? Thanks for another great recipe idea! 🙂

  50. Dinner tonight!   Very tasty. I peeled the potatoes before wrapping them. Because we are only 2 I halved the recipe.   Cooked the chicken in a heatproof bowl along with the enchilada sauce.  That made cleanup easy.  To up the veggie quotient, I added sone cooked spaghetti squash, zoodles would work too.  My husband added green salsa to his.  Yummy

  51. Frozen chicken or thawed. Love all your stuff I’ve tried so far. Trying this one next!!

  52. can you cook on high…

  53. Could I freeze these individual items and reheat at later time. ???

  54. Love this idea! Do you think it would freeze well in individual portions ? 

  55. If I have two slow cookers, could I make the chicken and sweet potatoes separately? If so, would the cooking time be the same in two separate slow cookers?

  56. I can’t wait to try these!  Adding ingredients to cart now.  I love the Buffalo Chicken sweet potatoes from One & Done.  It’s one of my favorite things to meal prep for lunches.  Just had the loaded sweet potatoes from Fast & Slow for lunch last week and love those too!   I’m a walking, talking advertisement for Skinnytaste with my coworkers during lunch.  I seriously bring a Skinnytaste recipe almost everyday. I have all your cookbooks!  Love your recipes!!!  Thank you, Gina!

  57. Can you just put potatoes in slow cooker without the foil

  58. Could this be adapted for the instant pot?

  59. Can you also use the instapot for this? 

  60. What about the homemade enchilada sauce. I did not see any recipe for that!
    Would like to wait for sauce recipe beffore I try. Thank you!

  61. Sorry that should read 2/3 cups. You use all the chicken.

  62. Regarding the slow cooker sweet potato enchilada recipe. It says to cook for 6 hours on Low. Is this supposed to say 6 hours on High?

  63. Not sure I have enough room to put on each side.    May have to overlap 

  64. What do you do with the other 1/3 of enchilada chicken?