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Slow Cooker Loaded Enchilada Chicken Stuffed Sweet Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 143 reviews
  • Author: Nora
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican-American

Description

These Slow Cooker Loaded Enchilada Chicken Stuffed Sweet Potatoes are a comforting, flavorful, and easy one-pot meal featuring tender shredded chicken cooked in enchilada sauce served atop baked sweet potatoes, topped with melted cheese, sour cream, and fresh scallions or cilantro for a perfect balance of spicy, creamy, and savory flavors.

Ingredients

Scale

Sweet Potatoes

  • 4 medium sweet potatoes (about 6 oz each), skin on

Chicken and Seasoning

  • 1 pound boneless skinless chicken breasts
  • 1 teaspoon kosher salt
  • 3/4 teaspoon garlic powder

Sauce and Toppings

  • 1 cup enchilada sauce (homemade or store-bought)
  • 1/4 cup light sour cream or Greek yogurt
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon chopped scallions and/or cilantro (for garnish)
  • Chopped scallions (for serving)

Instructions

  1. Prepare Sweet Potatoes: Wash and dry the sweet potatoes thoroughly. Wrap each potato individually in foil to ensure even cooking in the slow cooker.
  2. Season Chicken: Season the boneless skinless chicken breasts with kosher salt and garlic powder. Place the chicken on one end of the slow cooker and cover it with 1/4 cup of enchilada sauce to infuse flavor.
  3. Arrange in Slow Cooker: Place the foil-wrapped sweet potatoes on the opposite end of the slow cooker, stacking two on top of two. This setup allows simultaneous cooking of chicken and potatoes.
  4. Slow Cook: Cover the slow cooker with its lid and cook on low for 6 to 8 hours, or until the sweet potatoes are tender and the chicken is fully cooked and easy to shred.
  5. Shred Chicken: Carefully remove the chicken and potatoes from the slow cooker. Transfer the chicken to a bowl and shred it roughly using two forks. Add the remaining enchilada sauce to the shredded chicken and mix well.
  6. Prepare Potatoes: Split open each sweet potato lengthwise. Top each half with approximately 2/3 cup of the shredded enchilada chicken mixture.
  7. Broil with Cheese: Drizzle 1 tablespoon of shredded cheddar cheese over the chicken-topped potato halves. Place under the broiler for 2 to 3 minutes, or until the cheese melts and bubbles slightly.
  8. Garnish and Serve: Remove from broiler and garnish each potato half with 1 tablespoon of light sour cream or Greek yogurt and a sprinkle of chopped scallions and/or cilantro. Serve immediately and enjoy!

Notes

  • This recipe combines the convenience of slow cooking with the classic flavors of enchiladas, making it an easy, nutritious, and delicious one-pot meal.
  • You can substitute Greek yogurt for light sour cream to reduce fat content and increase protein.
  • To boost spice level, add diced jalapeños or a dash of hot sauce to the enchilada sauce before cooking.
  • Leftover stuffed sweet potatoes can be refrigerated for up to 3 days and reheated in an oven or microwave.

Nutrition

  • Serving Size: 1 stuffed sweet potato
  • Calories: 413 kcal
  • Sugar: 9 g
  • Sodium: 810 mg
  • Fat: 10 g
  • Saturated Fat: 4.4 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 47 g
  • Fiber: 6 g
  • Protein: 34 g
  • Cholesterol: 101.5 mg

Find it online: https://littlespoonbites.com/slow-cooker-loaded-enchilada-chicken-stuffed-sweet-potatoes-recipe/