Description
These Slow Cooker Loaded Enchilada Chicken Stuffed Sweet Potatoes are a hearty and flavorful one-pot meal combining tender slow-cooked chicken breast, smoky enchilada sauce, melted cheddar cheese, and creamy sour cream, all served atop perfectly cooked sweet potatoes. Easy to prepare and packed with nutrients, this dish is perfect for a comforting weeknight dinner.
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
- 1 cup enchilada sauce (homemade recommended)
Toppings
- 1/2 cup shredded cheddar cheese
- 1/4 cup light sour cream or Greek yogurt
- Chopped scallions (for serving)
- 1 tablespoon chopped scallions and/or cilantro (for garnish)
Instructions
- Prepare Sweet Potatoes: Wash and dry the sweet potatoes thoroughly. Wrap each potato individually in aluminum foil to keep them moist and tender during slow cooking.
- Season Chicken: Season the boneless skinless chicken breasts evenly with kosher salt and garlic powder. Place the chicken on one end of the slow cooker and cover with 1/4 cup of the enchilada sauce to infuse flavor.
- Arrange Potatoes: Place the foil-wrapped sweet potatoes on the other end of the slow cooker, stacking two on top of two to maximize space without disturbing the chicken.
- Cook: Cover the slow cooker and set to low. Cook for 6 to 8 hours, or until the sweet potatoes are tender when pierced with a fork and the chicken is fully cooked.
- Shred Chicken: Once cooked, carefully remove the potatoes and chicken from the slow cooker. Transfer the chicken to a bowl and shred using two forks. Mix the shredded chicken with the remaining 3/4 cup of enchilada sauce for full flavor.
- Prepare Potatoes for Topping: Split open each sweet potato lengthwise. Spoon approximately 2/3 cup of the shredded enchilada chicken onto each half for a generous filling.
- Melt Cheese: Drizzle about 1 tablespoon of shredded cheddar cheese over each loaded sweet potato half. Place them under a broiler for 2 to 3 minutes, watching closely until the cheese melts and bubbles slightly.
- Garnish and Serve: Remove from the broiler and top each potato with 1 tablespoon of light sour cream or Greek yogurt. Finish with chopped scallions and/or cilantro for a fresh, vibrant garnish. Serve immediately and enjoy!
Notes
- This recipe makes an easy, all-in-one slow cooker meal, minimizing prep and cleanup.
- You can use homemade or store-bought enchilada sauce based on your preference.
- For a spicier kick, add chopped jalapeños or a dash of chili powder to the chicken before cooking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Using light sour cream or Greek yogurt reduces calories while still providing creaminess.
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: 5.6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 101.5 mg
