You are here: Home » Recipes » Chicken and Sweet Potato Enchilada Slow-Cooker Casserole Chicken and Sweet Potato Enchilada Slow-Cooker Casserole Recipe by Our Cookbook CollectionKitchen Tested Yield 6 to 8 servings High Cotton Food Styling & Photography PrintEmail The naturally sweet potatoes are the perfect complement to the slightly spicy sauce, and the chicken absorbs all the great flavors. Ingredients 2 pounds skinless, boneless chicken breast halves, cut into 1-inch dice1 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 sauce1 1/2 teaspoons ground cumin1/2 teaspoon chili powder1/2 teaspoon garlic powder1 cup frozen corn, thawed1 cup shredded reduced-fat Cheddar cheese Instructions 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. 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.