Slow Cooker Loaded Enchilada Chicken Stuffed Sweet Potatoes
Indulge in these Slow Cooker Loaded Enchilada Chicken Stuffed Sweet Potatoes, featuring tender chicken breast, melty cheese, and zesty enchilada sauce. This delightful dish is a simple, all-in-one meal that brings convenience and flavor to your table!
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Ingredients
- 4 medium
- 1 pound boneless skinless chicken breasts
- chopped scallions
- 1/4 cup light sour cream or Greek yogurt
- 1/2 cup shredded cheddar cheese
- 1 tablespoon chopped scallions and/or cilantro
- 1 teaspoon kosher salt
- 3/4 teaspoon garlic power
- 1 cup enchilada sauce
Instructions
- 1
Rinse and pat dry the sweet potatoes. Individually wrap each potato in aluminum foil.
- 2
Season the chicken with salt and garlic powder, then position it at one end of the slow cooker, pouring 1/4 cup of enchilada sauce over it.
- 3
Arrange the sweet potatoes at the opposite end, stacking two on top of the others.
- 4
Cover the slow cooker and set it to cook on low for 6 to 8 hours, or until the potatoes become tender.
- 5
Once cooking is complete, carefully take out the potatoes and chicken.
- 6
Place the chicken into a small bowl and shred it roughly using two forks, then mix in the remaining enchilada sauce.
- 7
Slice open the sweet potatoes, and generously fill each with 2/3 cup of the enchilada chicken mixture.
- 8
Drizzle 1 tablespoon of cheese over each half and place them under the broiler for 2 to 3 minutes, or until the cheese is melted and bubbly.
- 9
Top each stuffed potato with 1 tablespoon of sour cream and finish with scallions or cilantro as a garnish.