Description
These Slow Cooker Loaded Enchilada Chicken Stuffed Sweet Potatoes are a delicious, easy, and hearty one-pot meal featuring tender shredded chicken simmered in enchilada sauce, nestled inside perfectly cooked sweet potatoes, and topped with melted cheddar cheese, light sour cream, and fresh scallions or cilantro for a flavorful finish.
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 (preferably homemade)
- 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
- Prepare the Sweet Potatoes: Wash and dry the sweet potatoes thoroughly. Wrap each sweet potato individually in aluminum foil to ensure even cooking and moisture retention in the slow cooker.
- Season the Chicken: Season the chicken breasts evenly with kosher salt and garlic powder. Place the chicken at one end of the slow cooker and pour 1/4 cup of the enchilada sauce over the chicken to flavor and keep it moist during cooking.
- Arrange Potatoes in Slow Cooker: Place the foil-wrapped sweet potatoes on the opposite end of the slow cooker, stacking two on top of the other two to maximize space.
- Cook: Cover the slow cooker and cook on low heat for 6 to 8 hours. The sweet potatoes should become tender and the chicken cooked through and tender enough to shred.
- Shred the Chicken: Remove the cooked chicken and potatoes from the slow cooker. Transfer the chicken to a small bowl and use two forks to shred it roughly. Mix the shredded chicken with the remaining enchilada sauce to combine flavors.
- Assemble the Stuffed Potatoes: Carefully split open each sweet potato. Spoon approximately 2/3 cup of the enchilada chicken mixture into each potato half.
- Melt the Cheese: Drizzle each stuffed potato half with about 1 tablespoon of shredded cheddar cheese. Place the assembled potatoes under a broiler for 2 to 3 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the broiler and top each half with 1 tablespoon of light sour cream or Greek yogurt. Garnish with chopped scallions and/or cilantro for a fresh, vibrant finish. Serve immediately.
Notes
- Use chicken breasts for lean protein; you can substitute chicken thighs if preferred, but adjust cooking time accordingly.
- Homemade enchilada sauce adds superior flavor but store-bought works well for convenience.
- Wrapping sweet potatoes individually in foil helps them cook evenly without drying out.
- If broiling is not preferred, you can melt the cheese in a microwave or let it melt in the slow cooker toward the end of cooking.
- These stuffed sweet potatoes make a balanced meal packed with protein, fiber, and delicious Mexican-inspired flavors.
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
