By Morgan Kromm
Slow Cooker Loaded Enchilada Chicken Stuffed Sweet Potatoes
9 steps
Prep:10minCook:6h
These Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes made with chicken breast, cheese and enchiladas sauce are an easy one-pot meal!
Updated at: Wed, 16 Aug 2023 20:29:29 GMT
Nutrition balance score
Great
Glycemic Index
57
Moderate
Glycemic Load
18
Moderate
Nutrition per serving
Calories348.4 kcal (17%)
Total Fat9.8 g (14%)
Carbs32.2 g (12%)
Sugars6.9 g (8%)
Protein31.9 g (64%)
Sodium1002.2 mg (50%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4 x 6 ozsweet potatoes
medium, skin on
1 poundboneless skinless chicken breasts
1 teaspoonkosher salt
¾ teaspoongarlic power
1 cupenchilada sauce
I recommend my homemade
scallions
chopped, for serving
¼ cuplight sour cream
or greek yogurt
½ cupshredded cheddar cheese
1 tablespoonscallions
chopped, for garnish
cilantro
Instructions
Step 1
Wash and dry the sweet potatoes. Wrap the potatoes individually in foil.
Step 2
Season the chicken with salt and garlic powder and place on one end of the slow cooker, cover with 1/4 cup enchilada sauce.
Step 3
Place the potatoes on the other end, stacking 2 on top of 2.
Step 4
Cover and cook on low for 6 to 8 hours, or until potatoes are tender.
Step 5
When done, remove the potatoes and chicken.
Step 6
Transfer chicken to a small bowl and roughly shred with 2 forks and add the remaining enchilada sauce.
Step 7
Split open the sweet potatoes, then top with 2/3 cup of the enchilada chicken.
Step 8
Drizzle each half with 1 tablespoon cheese and place under the broiler 2 to 3 minutes, or until melted.
Step 9
Garnish each potato with 1 tablespoon sour cream and scallions or cilantro. Enjoy!
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