Ingredients
Method
- 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 and scallions or cilantro.
Nutrition
Notes
Ingredient Flexibility: I often use boneless, skinless chicken thighs instead of breasts when I have them.
They stay incredibly moist during the long cook time and add a richer flavor to the dish.
Storage Advice: The shredded chicken mixture keeps beautifully in a sealed container in the fridge for up to four days.
I reheat it gently in a saucepan with a splash of water to loosen it up before serving.
Make-
Ahead Magic: You can cook the chicken and shred it a full day in advance.
Just store it with the sauce separately, then assemble and broil the potatoes when you're ready to eat for that perfect fresh, melty finish.
Common Pitfall: Don't skip wrapping the sweet potatoes in foil.
I learned this the hard way once.
Without the foil, they can dry out or cook unevenly in the slow cooker's moist environment.
Serving Suggestion: For a heartier meal, I love setting out small bowls of extra toppings like diced avocado, pickled jalapeños, or black beans.
It lets everyone customize their own stuffed potato.
Equipment Note: No slow cooker? No problem.
I've made this by baking the foil-wrapped potatoes in a 400 degree oven for about an hour and poaching the chicken in simmering enchilada sauce on the stovetop until cooked through.