Chicken and Sweet Potato Enchilada Slow-Cooker Casserole

Kitchen Tested
  • Yield 6 to 8 servings

High Cotton Food Styling & Photography

The naturally sweet potatoes are the perfect complement to the slightly spicy sauce, and the chicken absorbs all the great flavors.


2 pounds skinless, boneless chicken breast halves, cut into 1-inch dice
1 large sweet potato (about 1 1/4 pounds), peeled cut in 1/2-inch dice (3 cups)
1 small onion, cut into 1/4-inch dice (1 cup)
1 15-ounce can enchilada sauce
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1 cup frozen corn, thawed
1 cup shredded reduced-fat Cheddar cheese


  1. Place chicken, sweet potato, onion, enchilada sauce, cumin, chili powder and garlic powder in a 5 or 6-quart slow cooker. Stir to combine. Cover and cook on LOW until sweet potato is tender and chicken in thoroughly cooked, about 4 hours.
  2. Stir in corn and cheese until cheese melts and corn is thoroughly heated.

Tip: For even more flavor, sprinkle some smoky-flavored chili chipotle powder over the chicken and stir to combine.

Reprinted with permission from No Whine with Dinner by Liz Weiss and Janice Newell Bissex.



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