Slow-Cooker Chicken Chili-Stuffed Sweet Potato Skins

[Dorisking3]

Slow-Cooker Chicken Chili-Stuffed Sweet Potato Skins- are you looking for a Game Day Munchie that won’t leave you feeling bloated and blah by halftime? Check out these scrumptious stuffed potato skins!

You’ll Need:
Half of a sweet onion, chopped
1 red bell pepper, chopped
Garlic, according to your taste
1 lb boneless skinless chicken breast
1 bottle (12 oz) beer or 12 oz water
1 can (14.5 oz) diced tomatoes, undrained
3 tablespoons canned tomato paste
2 tablespoons apple butter or packed brown sugar
1 pouch (1 oz) chili seasoning mix (myo)
3 medium sweet potatoes
1 tablespoon butter, melted
4 to 6 oz shredded sharp Cheddar cheese

Toppings, if desired
Chopped fresh cilantro
Chopped jalapeño chiles
Chopped green onions
Corn chips or tortilla chips
Crumbled cooked bacon
Plain Greek yogurt or sour cream

Spray inside of a crockpot or line with a slow cooker bag, dump in onion, bell pepper, garlic & chicken, then Pour beer over top of all of that. Add the diced tomatoes, tomato paste, apple butter and chili seasoning mix. Stir to mix ingredients.

Cover, cook on High heat setting 4 to 6 hours or on Low heat setting 6 to 8 hours.
Once done, Shred the chicken with 2 forks, or with a kitchenaid mixer and return it to the chili. If the chili is too thin for your liking, leave the crockpot on, but the cover off while you prepare the sweet potatoes.

Scrub the sweet potatoes clean, prick with a fork and Bake 50 to 60 minutes in a 400F oven. The potatoes should be tender when pierced witha fork.
Once cooked, slice the potatoes in half. Use a spoon to scoop out the flesh, leaving about a 1/2″ of it on the peeling.

Place them in a greased 13×9-inch (3-quart) baking dish

. Brush the skins with melted butter, and bake 5 to 10 minutes or until crisp.

Remove skins from the oven, fill with chicken chili then top with shredded cheese and bake in a 400F oven for about 10 minutes or until cheese has melted and skins are hot and crisp. Add additional toppings as desired.

Photo Credit & Recipe adapted from betty crocker

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[FreebieQueen]

these things are so addictive! Served them this weekend when we had a gathering of friends, simple, inexpensive and delicious- thanks for sharing!

[Author]

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