Description
Chicken enchilada stuffed sweet potatoes are a hearty slow cooker dinner packed with tender shredded chicken, creamy sweet potatoes, and cheesy enchilada goodness.
Ingredients
- 4 medium sweet potatoes
- 1 pound boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 3/4 teaspoon garlic powder
- 1 cup red enchilada sauce
- 1/2 cup shredded cheddar cheese
- 1/4 cup plain Greek yogurt
- 2 tablespoons chopped scallions
- 1 tablespoon chopped cilantro
Instructions
- Wash and dry the sweet potatoes. Wrap each sweet potato in foil.
- Season chicken breasts with salt and garlic powder.
- Place chicken breasts in the slow cooker and pour 1/4 cup enchilada sauce over them.
- Arrange wrapped sweet potatoes on the other side of the slow cooker.
- Cover and cook on low for 6 to 8 hours until sweet potatoes are tender and chicken reaches 165°F.
- Remove sweet potatoes and chicken from the slow cooker.
- Shred the chicken and stir in the remaining enchilada sauce.
- Preheat the oven broiler on high.
- Unwrap sweet potatoes, slice them lengthwise, and fluff the inside with a fork.
- Spoon enchilada chicken over each sweet potato and top with cheddar cheese.
- Place stuffed sweet potatoes on a baking sheet and broil for 2 to 3 minutes until cheese is melted.
- Top each potato with Greek yogurt, scallions, and cilantro before serving.
Notes
- Choose sweet potatoes that are similar in size for even cooking.
- Broiling the cheese at the end provides the best melted texture and flavor.
- Prep Time: 10 min
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker, Broiling
- Cuisine: Mexican-inspired