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Slow Cooker Loaded Enchilada Chicken Stuffed Sweet Potatoes
4.75
from
60
votes
These Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes made with chicken breast, cheese and enchiladas sauce are an easy one-pot meal!
Prep Time:
10
minutes
mins
Cook Time:
6
hours
hrs
Total Time:
6
hours
hrs
10
minutes
mins
Yield:
4
servings
Course:
Dinner, Meal Prep
Cuisine:
American
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.
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.
Video
Nutrition
Serving:
1
potato
,
Calories:
413
kcal
,
Carbohydrates:
47
g
,
Protein:
34
g
,
Fat:
10
g
,
Saturated Fat:
4.4
g
,
Cholesterol:
101.5
mg
,
Sodium:
809.5
mg
,
Fiber:
6
g
,
Sugar:
9
g
- WW Points:
7