Southwestern Stuffed Sweet Potatoes

Step 1

Season both sides of the chicken with salt and pepper and place in the slow cooker. Top with garlic and 505SW™️️ Enchilada Sauce. Cover and cook on high for 4 hours, (or low for 6-8 hours), or until the chicken shreds easily with a fork. Check for doneness around 3½ hours. When tender, shred the chicken in the slow cooker and mix with the remaining sauce until well combined.Pierce the potatoes with a fork. Wrap with paper towels and cook on high for ~8 minutes (see Notes below). While the potatoes cook, prep the rest of the vegetables if you have not already done that.Next, cook the corn according to package directions (see Notes below). Add to a bowl with the beans, lightly salt and stir to combine.Assemble the potatoes. Cut a slit in each cooked potato deep enough to stuff them, but not through the skin on the bottom. Top the sweet potatoes with chicken and the corn/black bean mixture. Add some onion, tomato, jalapeño slices, and cilantro. Serve with a lime wedge, guacamole and some 505SW™️️ Salsa if desired.