Tex-Mex Chicken Stuffed Sweet Potatoes
You will need:
• 4 large sweet potatoes
• 4 boneless chicken breasts
• 1 15oz can of corn
• 1 15oz can of black beans (rinsed and drained)
• 1 24oz of salsa (I like medium for a little kick)
• 1 pack of taco seasoning
• Shredded Pepper Jack Cheese
Dump your chicken, corn, beans, taco seasoning, and salsa in your slow cooker. Cook for 4 hours on high or 8 hours on low. Stir the chicken with a fork or wooden spoon. Your chicken should be shredded or at least in bite sized pieces when you’re finished,
Pre heat your oven to 425 F.
Rinse your sweet potatoes and puncture them several times with a fork. Place them on a non-stick baking sheet or use parchment paper. Bake for 50 minutes.
Remove your potatoes from the oven. Cut them open lengthwise and fill with your chicken mixture. Add your shredded cheese and put them back in the oven for 5 minutes. Top with sour cream and enjoy!