Chicken Stuffed Sweet Potatoes

Chicken Stuffed Sweet PotatoesPrint/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.


  • 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


  1. 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)
  2.  Remove chicken from crock pot and shred with a fork and knife
  3. Scoop out about 1/2 of the insides of the sweet potatoes (Save for another use!)
  4. Re-heat sweet potato skins in the oven until warm
  5. 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☺

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