Meal Plan Studio Recipe
Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes
Protein: Chicken Breast • Cuisine: Mexican • Can be made with chicken thighs or breasts.
Protein: Chicken Breast
Mexican
5 servings
Prep 10 min • Cook 6 hr • Total 6 hr 10 min • 520 cal • 5/5 (1)
Ingredients
- Chicken breast or thigh 2 lb
- Enchilada sauce (Green) 1.5 cup
- Ground cumin 1 tsp
- Chili powder 1 tsp
- Salt 1 tsp
- Sweet potatoes 5 large
- Shredded cheese (optional) 1 cup
- Plain Greek yogurt (optional, to serve) 0.5 cup
- Salsa (optional, to serve) 0.5 cup
Steps
- Wash and dry the sweet potatoes. Wrap the potatoes individually in foil.
- Season the chicken with salt and garlic powder and place on one end of the slow cooker, cover with 1/4 cup enchilada sauce.
- Place the potatoes on the other end, stacking 2 on top of 2.
- Cover and cook on low for 6 to 8 hours, or until potatoes are tender.
- When done, remove the potatoes and chicken.
- Transfer chicken to a small bowl and roughly shred with 2 forks and add the remaining enchilada sauce.
- Split open the sweet potatoes, then top with 2/3 cup of the enchilada chicken.
- Drizzle each half with 1 tablespoon cheese and place under the broiler 2 to 3 minutes, or until melted.
- Garnish each potato with 1 tablespoon sour cream (or greek yogurt) and scallions or cilantro.