I am a huge fan of game-day eats, but after a while, even I can tire of the same chips-and-dip routine. That’s where these slow-cooker chili-stuffed sweet potatoes come into play. Cook the chili while you’re at work and it’ll be ready to go just in time for the game.
Everything starts with the chicken chili con carne. Here is what you need—you can find the specific ingredient list below!
Add the ingredients to the slow cooker and simmer for 4-6 hours on low. It’s as simple as that!
Meanwhile, bake the sweet potatoes. You can do this ahead of time or just prior to serving.
Once potatoes are baked, scoop out the flesh, leaving a nice amount in the potato so the skin stays sturdy. It’s going to be fully loaded!
Shred the chicken and toss it back into the slow cooker so it melds with the delicious sauce.
Spoon the chili into the sweet potatoes skins and top with cheese.
Bake until cheese is melted and gooey and potatoes are heated through.
Then let your family or game-day guests top their skins with their favorite toppings. Fresh jalapeño slices, corn chips, chopped cilantro and sour cream are all deliciously fresh options.
Ingredients
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Half of a sweet onion, chopped
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1red bell pepper, chopped
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Garlic, according to your taste
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1lb boneless skinless chicken breast
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1bottle (12 oz) beer or 12 oz water
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1can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
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3tablespoons canned Muir Glen™ organic tomato paste
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2tablespoons apple butter or packed brown sugar
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1pouch (1 oz) chili seasoning mix
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3medium sweet potatoes
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1tablespoon butter, melted
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4to 6 oz shredded sharp Cheddar cheese
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Toppings, if desired
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Chopped fresh cilantro
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Chopped jalapeño chiles
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Chopped green onions
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Corn chips or tortilla chips
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Crumbled cooked bacon
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Plain Greek yogurt or sour cream
Directions
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1Spray 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.
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2Meanwhile, 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.
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3Slice 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.
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