Chicken Stuffed Sweet Potatoes – Print/Download Recipe
*Use Organic Ingredients when possible
The key is having pre-baked sweet potatoes ready to go. Throw 6-8 in the oven on a baking sheet (after washing and poking with a fork) for 50 minutes and bake at 350 degrees Fahrenheit. The chicken, being crockpot friendly, makes it easy to cook ahead of time so all that’s left is the snack assembly.
Ingredients
- 1 – 1.5 Pounds Organic, Skinless Chicken Thighs and/or Breast
- 1 – 14 Ounce BPA Free Can Diced Tomatoes
- 3 Chipotle Peppers (canned in adobo) Minced (Do not put in the liquid from the can)
- 1/2 Tsp Cumin
- 1/4 Tsp Chili
- 1/4 Tsp Smoked Paprika
- 1/4 Tsp Sea Salt
- 6-8 Large Baked Sweet Potatoes
- Avocado and Cilantro for garnish
Instructions:
- Add chicken, tomatoes, chipotle peppers (without the liquid from the can) and spices to crock pot and cook 6-8 hours on low (or 3-4 on high)
- Remove chicken from crock pot and shred with a fork and knife
- Scoop out about 1/2 of the insides of the sweet potatoes (Save for another use!)
- Re-heat sweet potato skins in the oven until warm
- Spoon chicken into potatoes, garnish with avocado and cilantro
**The Chipotle pepper can be hot/spicy so add to taste. In addition, the liquid that they come in can be VERY hot/spicy so use sparingly and to taste. ENJOY☺