Slow-Cooker Chicken Chili-Stuffed Sweet Potatoes

slow-cooker chicken chili-stuffed sweet potatoes Entree
Slow-Cooker Chicken Chili-Stuffed Sweet Potatoes
  • Prep 15 min
  • Total 4 hr 0 min
  • Servings 4

Turn on that slow cooker, and let dinner cook all day with these cozy sweet potato skins! MORE+ LESS-

Tieghan Gerard
Updated September 2, 2014


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


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  • 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.

Expert Tips

  • The sweet potatoes can be cooked in advance and stuffed just before eating.
  • 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 Information

No nutrition information available for this recipe

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