Description
These Slow Cooker Loaded Enchilada Chicken Stuffed Sweet Potatoes are a delicious and hearty meal featuring tender shredded chicken cooked in enchilada sauce, served inside baked sweet potatoes, and topped with melted cheddar cheese, sour cream, and fresh scallions or cilantro. Perfect for an easy, hands-off dinner with a flavorful Mexican-inspired twist.
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
Enchilada Sauce and Toppings
- 1 cup enchilada sauce (homemade or store-bought)
- 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 Sweet Potatoes and Chicken: Wash and dry the sweet potatoes thoroughly. Wrap each sweet potato individually in foil. Season the chicken breasts with kosher salt and garlic powder and place them on one end of the slow cooker. Pour 1/4 cup of the enchilada sauce over the chicken.
- Arrange and Cook: Place the foil-wrapped sweet potatoes on the other end of the slow cooker, stacking two on top of two. Cover with the slow cooker lid and cook on low heat for 6 to 8 hours, or until the sweet potatoes are tender and the chicken is fully cooked.
- Shred Chicken and Mix Sauce: When cooking is complete, carefully remove the sweet potatoes and chicken from the slow cooker. Transfer the chicken to a small bowl and shred it roughly using two forks. Add the remaining enchilada sauce to the shredded chicken and mix well.
- Assemble the Stuffed Potatoes: Split open each sweet potato lengthwise. Spoon about 2/3 cup of the enchilada chicken mixture into each potato half.
- Broil with Cheese: Drizzle 1 tablespoon of shredded cheddar cheese over each stuffed potato half. Place them under the broiler for 2 to 3 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Top each stuffed sweet potato half with 1 tablespoon of light sour cream or Greek yogurt. Garnish with chopped scallions and/or cilantro. Serve immediately and enjoy!
Notes
- This recipe is a convenient and flavorful one-pot meal using the slow cooker for easy preparation.
- Using light sour cream or Greek yogurt reduces fat while maintaining creaminess.
- You can substitute shredded mozzarella or Monterey Jack for cheddar if preferred.
- Adjust spiciness by choosing mild or hot enchilada sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
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: 5.2 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 102 mg
