Slow-Cooker Chicken Chili-Stuffed Sweet Potato Skins

I am a huge fan of game-day eats, but after a while, even I can tire of the same chips-and-dip routine. That’s where these slow-cooker chili-stuffed sweet potatoes come into play. Cook the chili while you’re at work and it’ll be ready to go just in time for the game.

Everything starts with the chicken chili con carne. Here is what you need—you can find the specific ingredient list below!

Add the ingredients to the slow cooker and simmer for 4-6 hours on low. It’s as simple as that!

Meanwhile, bake the sweet potatoes. You can do this ahead of time or just prior to serving.

Once potatoes are baked, scoop out the flesh, leaving a nice amount in the potato so the skin stays sturdy. It’s going to be fully loaded!

Shred the chicken and toss it back into the slow cooker so it melds with the delicious sauce.

Spoon the chili into the sweet potatoes skins and top with cheese.

Bake until cheese is melted and gooey and potatoes are heated through.

Then let your family or game-day guests top their skins with their favorite toppings. Fresh jalapeño slices, corn chips, chopped cilantro and sour cream are all deliciously fresh options.