Crockpot Maple Chipotle Chicken Stuffed Sweet Potatoes
Ingredients
The chicken and sauce
-
2
lbs
boneless skinless chicken thighs
-
1
14 oz can
crushed fire roasted tomatoes
-
¼
cup
apple cider vinegar
-
¼
cup
water
-
2
tbsp
pure maple syrup
-
1
tbsp
smoked paprika
-
1
tsp
sea salt
-
½
tsp
chipotle powder
The sweet potatoes and greens
-
4
sweet potatoes
-
8
cups
greens (spinach, kale, chard, etc.)
Instructions
- 1. Place all ingredients except sweet potatoes and greens in the crockpot.
- 2. Cook on low for 6 hours or on high for 3 hours.
- 3. Preheat the oven to 425°F about 45-60 minutes before serving.
- 4. Poke holes in the sweet potatoes with a fork and place them in the oven.
- 5. Line a baking sheet with foil to catch drippings and place it on the bottom rack.
- 6. Place the sweet potatoes directly on the rack above the baking sheet and cook for 45-60 minutes until tender.
- 7. Shred the chicken in the crockpot and let it soak in the sauce while the potatoes finish cooking.
- 8. Once the potatoes are tender, slice them in half lengthwise and mash the insides slightly.
- 9. Scoop the shredded chicken mixture into the baked sweet potatoes and serve on a bed of greens.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
10g
Total carbohydrates
45g
Total protein
25g
Sodium
500mg
Cholesterol
100mg
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