Description
These Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes made with chicken breast, cheese and enchiladas sauce are an easy one-pot meal!
Yield: 4servings | Serving Size: 1potato
Ingredients
4medium, (about 6 oz each) sweet potatoes, skin on
1poundboneless skinless chicken breasts
1teaspoonkosher salt
3/4teaspoongarlic power
1cupenchilada sauce, I recommend my homemade
chopped scallions, for serving
1/4cuplight sour cream or Greek yogurt
1/2cupshredded cheddar cheese
1tablespoonchopped 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.
Last Step:
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