These slow cooker chicken enchilada filled sweet potatoes made from chicken breast, cheese, and enchiladas sauce are an easy one-pot dish!
Slow Cooker Chicken Enchilada Sweet Potatoes
If you are an enchilada chicken fanatic, you will love these lightly laden sweet potatoes. The combination of spicy enchilada sauce with sweet potatoes is addicting! I like topping mine with cheddar cheese, sour cream, spring onions, and coriander. And if you haven't made sweet potatoes in the slow cooker before, you'll never cook them any other way – it's my favorite way of cooking them. They are so tender and delicious! For some more laden sweet potato recipes, try my sloppy joe sweet potatoes, laden vegetarian sweet potatoes, and Italian-style stuffed sweet potatoes.
I love chicken enchiladas, which is probably evident in all of my enchiladas recipes, like this classic and these enchiladas verdes. So I wondered why I shouldn't turn it up and have the enchilada filling and put it on a sweet potato instead. The results were delicious!
This recipe is a one-pot dish all cooked in the slow cooker when using enchilada sauce. Even so, I strongly recommend using my homemade recipe for enchilada sauce. It makes all the difference and is pretty quick to do.
For best results, you will need a 6-liter slow cooker to cook this dish. You need enough space to cook four potatoes and chicken breasts. Of course, if you don't have a big enough saucepan, you can always bake the sweet potatoes.
Food preparation
These healthy chicken enchilada sweet potatoes are a very filling and easy dinner. They are great for preparing meals. You can cook the chicken and potatoes in advance and then stuff the potatoes and add the toppings before eating.
More Sweet Potato Recipes You'll Love:
Slow Cooker Loaded Enchilada Chicken Stuffed Sweet Potatoes
Preparation time: 10 min
Cooking time: 6th hours
Total time: 6th hours 10 min
These slow cooker chicken enchilada filled sweet potatoes made from chicken breast, cheese, and enchiladas sauce are an easy one-pot dish!
- 4th medium, (about 6 oz each) sweet potatoes, skin on
- 1 lb Boneless and skinless chicken breasts
- 1 teaspoon kosher salt
- 3/4 teaspoon Garlic potency
- 1 Cup Enchilada sauce, I recommend my homemade
- chopped green onions, For serving
- 1/4 Cup light sour cream or Greek yogurt
- 1/2 Cup grated cheddar cheese
- 1 tablespoon chopped green onions and / or coriander, for garnish
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Wash and dry sweet potatoes. Wrap the potatoes one at a time in foil.
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Season the chicken with salt and garlic powder and place on one end of the slow cooker, cover with 1/4 cup enchilada sauce.
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Place the potatoes on the other end and stack 2 on top of 2.
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Cover and cook on low for 6 hours.
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When you're done, remove the potatoes and chicken.
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Put the chicken in a small bowl and roughly chop it with 2 forks and add the remaining enchilada sauce.
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Divide the sweet potatoes and pour 2/3 of the enchilada chicken over them.
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Drizzle each half with 1 tablespoon of cheese and place under the grill for 2 to 3 minutes or until it melts.
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Garnish each potato with 1 tablespoon of sour cream and spring onions or coriander.
Portion: 1potato, Calories: 413kcal, Carbohydrates: 47G, Protein: 34G, Fat: 10G, Saturated fatty acids: 4.4G, Cholesterol: 101.5mg, Sodium: 809.5mg, Fiber: 6thG, Sugar: 9G
Blue Smart Points: 8th
Green Smart Points: 10
Purple Smart Points: 3
Keywords: Enchilada Chicken Sweet Potato, Slow Cooker Loaded Sweet Potato, Stuffed Sweet Potato
Posted October 16, 2020 by Gina
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