Best Slow Cooker Chicken Chili Stuffed Sweet Potatoes Recipes

Slow-Cooker Chicken & Sweet Potato Chili image

Provided by Taste of Home

Categories Dinner Lunch

Time 5h15m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

1-1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups)
2 cans (15 ounces each) black beans, rinsed and drained
1 pound boneless skinless chicken thighs, cubed
2 cups chicken broth
1 jar (16 ounces) salsa
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen corn, thawed
1 medium onion, chopped
1 tablespoon chili powder
3 garlic cloves, minced
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
Shredded cheddar cheese, sour cream and tortilla chips

Steps:

In a greased 6-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until chicken and sweet potatoes are tender, 5-6 hours. Serve with cheese, sour cream and chips.

Nutrition Facts :

Slow-Cooker Chicken Chili-Stuffed Sweet Potatoes image

Provided by Tieghan Gerard

Categories Entree

Time 4h

Yield 4

Number Of Ingredients 18

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

Steps:

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.
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.
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.

Nutrition Facts : ServingSize 1 Serving