Chicken Taco Baked Sweet Potatoes
- 1 lb boneless, skinless chicken breasts, trimmed
- 4 small sweet potatoes
- Shredded Cheese
- 1 can pinto beans (you could sub black beans)
- 1 cup veggie or chicken broth
- 1 cup salsa of choice
- 1 Tablespoon Chili powder
- 1 Tsp each Cumin, Coriander and Paprika
- 1/2 Tsp Garlic powder
- Salt & Pepper
- Olive oil
- Guacamole & Pico De Gallo
For Sweet Potatoes
- Preheat oven to 400 degrees.
- Wash your sweet potatoes and place them on a large sheet of foil. Drizzle them with olive oil and sprinkle with salt and pepper. Wrap them up tightly in the foil so that no steam escapes.
- Place the foil packet on a cookie sheet or in a roasting pan and bake for 30-45 minutes. The time it takes to fully bake them will depend on the size of your sweet potatoes. Mine were very small and took 35 minutes. You can check to see if they’re done by piercing to the center with a knife. If the knife goes in easily and comes right back out without resistance, they are done.
- Set the baked sweet potatoes aside to cool a bit.
For Slow Cooker Chicken
- In a bowl mix together 1/2 cup of salsa (reserving the other 1/2 cup for later) chili powder, cumin, coriander and paprika.
- Pour that mixture over the chicken in a slow cooker and stir so that the chicken is coated.
- Cook on low for 6-8 hours or high for 3-4 hours.
- When it is done, remove the chicken to a plate and shred with two forks.
- Reserve 1/2 cup of the cooking liquid and discard the rest.
- Put the chicken back into the slow cooker on the “warm” setting, or put in a serving bowl. Mix in the reserved cooking liquid and the other 1/2 cup of salsa. Mix together and season with salt and pepper, mixing again.
For Pinto Beans
- Drain and rinse your can of beans.
- Combine the beans, broth, and 1/2 tsp of garlic powder in a pot on the stove. Season with salt and pepper. Bring the beans to a boil then reduce the heat to a low simmer and put the lid on.
- Simmer for 20-30 minutes, stirring occasionally so the beans don’t burn, until the liquid has mostly been absorbed and the beans are very tender.
- Cut a slit in the top of each sweet potato. Then, holding each end of a sweet potato, push in so the center opens up.
- Top with some chicken, beans, pico de gallo, guacamole and cheese. Sour cream is also good! Don’t forget to eat the skins, as they are full of vitamins! Enjoy.