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Slow Cooker Chicken Enchilada

A flavorful slow cooker chicken enchilada recipe loaded with cheese and enchilada sauce, served over sweet potatoes.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium sweet potatoes
  • 1 pound boneless skinless chicken breasts
  • 1 teaspoon kosher salt
  • 0.75 teaspoon garlic powder
  • 1 cup enchilada sauce
  • chopped scallions (for serving)
  • 0.25 cup light sour cream or Greek yogurt
  • 0.5 cup shredded cheddar cheese
  • 1 tablespoon chopped scallions or cilantro (for garnish)

Method
 

Preparation Steps
  1. Wash and dry the sweet potatoes. Wrap them individually in foil.
  2. Season the chicken with salt and garlic powder and place on one end of the slow cooker, then cover with 1/4 cup enchilada sauce.
  3. Place the sweet potatoes on the other end, stacking 2 on top of 2.
  4. Cover and cook on low for 6 to 8 hours, or until potatoes are tender.
  5. Remove the potatoes and chicken from the slow cooker. Shred the chicken roughly with 2 forks and add the remaining enchilada sauce.
  6. Open each sweet potato and top with 2/3 cup of the shredded chicken mixture.
  7. Sprinkle with 1 tablespoon cheese each, and broil for 2-3 minutes until melted.
  8. Garnish with chopped scallions or cilantro and a dollop of sour cream.

Notes

A simple and delicious one-pot meal perfect for weeknights.