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Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes
Yield: 4 servings
4.65 from 42 votes

Slow Cooker Loaded Enchilada Chicken Stuffed Sweet Potatoes

Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
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!

Ingredients

  • 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)

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.
    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.

Video

Nutrition

Serving: 1potato, Calories: 413kcal, Carbohydrates: 47g, Protein: 34g, Fat: 10g, Saturated Fat: 4.4g, Cholesterol: 101.5mg, Sodium: 809.5mg, Fiber: 6g, Sugar: 9g