Slow-Cooker Chicken Chili-Stuffed Sweet Potatoes

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Slow-Cooker Chicken Chili-Stuffed Sweet Potatoes
  • Prep 15 min
  • Total 4 hr 0 min
  • Servings 4
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Turn on that slow cooker, and let dinner cook all day with these cozy sweet potato skins!
By Tieghan Gerard
Updated Sep 2, 2014


  • Half of a sweet onion, chopped
  • 1 red bell pepper, chopped
  • Garlic, according to your taste
  • 1 lb boneless skinless chicken breast
  • 1 bottle (12 oz) beer or 12 oz water
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 3 tablespoons canned Muir Glen™ organic tomato paste
  • 2 tablespoons apple butter or packed brown sugar
  • 1 pouch (1 oz) chili seasoning mix
  • 3 medium sweet potatoes
  • 1 tablespoon butter, melted
  • 4 to 6 oz shredded sharp Cheddar cheese

Toppings, if desired

  • Chopped fresh cilantro
  • Chopped jalapeño chiles
  • Chopped green onions
  • Corn chips or tortilla chips
  • Crumbled cooked bacon
  • Plain Greek yogurt or sour cream


  • 1
    Spray inside of slow cooker. Add onion, bell pepper and garlic to slow cooker. Place chicken on top. Pour beer over top, and then add the diced tomatoes, tomato paste, apple butter and chili seasoning mix. Lightly stir to combine. Cover, and cook on High heat setting 4 to 6 hours or on Low heat setting 6 to 8 hours. Shred the chicken with 2 forks. If chili seems too thin, remove cover and let cook while you make sweet potatoes.
  • 2
    Meanwhile, make sweet potatoes. Heat oven to 400°F. Wash sweet potatoes, and prick all over with fork. Bake 50 to 60 minutes or until fork tender. Or microwave sweet potatoes 5 to 8 minutes or until fork tender, and place in oven for an additional 15 minutes.
  • 3
    Slice the potatoes open, and let cool enough to touch. Scrape the sweet potato out of the peel, leaving a medium-size layer of flesh inside with the peel so that the potato can stand up on its own (I reserved the remaining flesh for another use), and place in a greased 13x9-inch (3-quart) baking dish. Brush the skins with melted butter, and bake 5 to 10 minutes or until crisp. Remove skins from the oven, and stuff with the chicken chili con carne; top with shredded cheese and bake about 10 minutes or until cheese has melted and skins are hot and crisp. Serve with Toppings.

Tips from the Betty Crocker Kitchens

  • tip 1
    The sweet potatoes can be cooked in advance and stuffed just before eating.
  • tip 2
    This can also be made with short ribs, flank steak or pork, but be sure to cook 2 to 4 hours longer for darker and thicker meats.


Nutrition Facts are not available for this recipe
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