Are you ready to tantalize your taste buds with a dish that combines the wholesome goodness of sweet potatoes with the bold flavors of Mexican cuisine? Look no further than our Slow Cooker Chicken Enchilada Sweet Potatoes! This delightful recipe not only promises to satisfy your cravings but also makes meal prep a breeze. With just 10 minutes of prep time and the magic of slow cooking, you’ll have a hearty, flavorful meal ready to impress your family or guests. Dive into this easy-to-follow recipe and discover how to turn simple ingredients into a mouthwatering feast that will have everyone coming back for seconds!
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 medium sweet potatoes
- 2 cups shredded cooked chicken
- 1 cup enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup shredded cheese
Instructions
- Start by washing the sweet potatoes thoroughly under running water to remove any dirt. Pat them dry with a paper towel.
- Using a fork, poke several holes into each sweet potato. This will allow steam to escape during cooking.
- Place the sweet potatoes in the slow cooker, arranging them in a single layer if possible.
- In a mixing bowl, combine the shredded cooked chicken, enchilada sauce, black beans, and corn. Stir until all ingredients are well mixed.
- Pour the chicken and sauce mixture evenly over the sweet potatoes in the slow cooker.
- Cover the slow cooker with its lid and set it to low heat. Allow the sweet potatoes to cook for approximately 6 hours, or until they are tender when pierced with a fork.
- Once the cooking time is complete, carefully remove the sweet potatoes from the slow cooker using tongs or a slotted spoon.
- Cut a slit down the center of each sweet potato, being careful not to cut all the way through. Gently push the ends of the sweet potato towards the center to open it up.
- Evenly distribute the chicken and bean mixture into each opened sweet potato.
- Sprinkle the shredded cheese generously over the top of the filled sweet potatoes.
- Cover the slow cooker again and let the cheese melt for an additional 10-15 minutes on low heat.
- Once the cheese has melted, serve the enchilada stuffed sweet potatoes warm, garnished with your choice of toppings such as cilantro, avocado, or sour cream.
Tips
- Choose the Right Sweet Potatoes: Opt for medium-sized sweet potatoes for even cooking. They should be firm and free from blemishes for the best results.
- Poke Holes: Don’t skip the step of poking holes in the sweet potatoes! This allows steam to escape and prevents them from bursting while cooking.
- Layering is Key: If your slow cooker is large enough, try to arrange the sweet potatoes in a single layer. This helps them cook evenly.
- Mix it Up: Feel free to customize the filling! Add diced bell peppers, onions, or even some jalapeños for an extra kick.
- Check for Tenderness: Cooking times may vary based on your slow cooker, so check the sweet potatoes for tenderness after about 5 hours.
- Melt the Cheese: For the ultimate cheesy experience, cover the slow cooker after adding the cheese and let it melt for those last 10-15 minutes.
- Garnish for Flavor: Elevate your dish with fresh toppings like cilantro, avocado, or a dollop of sour cream to add layers of flavor and freshness.
- Make Ahead: This dish is perfect for meal prep! You can assemble everything the night before and let it cook while you go about your day.With these tips, you’re well on your way to creating a delicious and satisfying meal that’s sure to become a family favorite!
Nutrition Facts
Calories: 404kcal
Carbohydrates: 51g
Protein: 46g
Fat: g
Saturated Fat: 6g
Cholesterol: 115mg
