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Enchilada Chicken Stuffed Sweet Potatoes (Slow Cooker Recipe)

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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 4 Servings
Course: dinner
Ingredients Method

Ingredients
  

  • 1 lb Chicken Breasts
  • 4 Sweet Potatoes
  • 1 10oz can Enchilada Sauce
  • 4 Tbsp Greek Yogurt
  • 4 oz Cheddar shredded
  • 2 Green Onions sliced (optional)
  • 1 Tbsp Cilantro chopped (optional)
  • Hot Sauce optional

Method
 

  1. In a slow cooker, spoon ¼ of the enchilada sauce on the bottom and spread evenly.
  2. Place chicken breasts in bottom of slow cooker on one side. Pour enchilada sauce over the chicken, leaving about ¼ of the can for later.
  3. Place sweet potatoes on the other end of the slow cooker. If there’s not enough space, sweet potatoes can be placed on top of chicken.
  4. Cover and cook on low for 5-6 hours until the chicken is cooked through to 165° and the sweet potatoes are easily pierced with a fork.
  5. Remove sweet potatoes carefully and set aside. Shred the chicken and return to the slow cooker. Pour remaining enchilada sauce on the chicken and stir. Cover until ready to serve.
  6. Slice sweet potatoes and top with shredded chicken, Greek yogurt, cheddar cheese, and any optional toppings. Enjoy!