Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes

Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes


  • 4 medium sweet potatoes. 
  • 1 ounce boneless skinless chicken breasts. 
  • 1 cup enchilada sauce. 
  • 3/4 teaspoon garlic powder. 
  • 1 tablespoon chopped cilantro.


  1. Season the chicken breasts with garlic powder, salt and black pepper then place it at one end of the slow cooker. 
  2. Pour the sauce over the chicken. 
  3. Wash and dry sweet potatoes and wrap them in foil. 
  4. Place them at the other end of the slow cooker. Cover and cook for 8 hours. 
  5. Remove the chicken and shred with 2 forks and mix it with the enchilada. 
  6. Split each sweet potato and add the 3 tablespoons of enchilada chicken in the middle. 
  7. Serve with sour cream, chopped cilantro.

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