Ingredients
- Chicken breasts: 2 lbs
- Salsa: 16 oz jar (check ingredients for Whole30 compliance)
- Sweet potatoes: 4 large
- Olive oil: 1 tbsp
- Chili powder: 1 tsp
- Garlic powder: 1 tsp
- Onion powder: 1 tsp
- Green onions (for topping): 2-3, chopped
Instructions
- Step 1: Place the chicken breasts in the slow cooker. Pour the salsa over the chicken, ensuring it's mostly covered.
- Step 2: Sprinkle the chili powder, garlic powder, and onion powder evenly over the chicken and salsa.
- Step 3: Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
- Step 4: While the chicken is cooking, scrub the sweet potatoes and pierce them several times with a fork. Rub the sweet potatoes with olive oil and bake at 400°F (200°C) for 45-60 minutes, or until soft. Alternatively, microwave them until soft.
- Step 5: Once the chicken is cooked, shred it directly in the slow cooker using two forks. Stir to combine the shredded chicken with the salsa.
- Step 6: Cut open the baked sweet potatoes and stuff them with the shredded salsa chicken. Top with chopped green onions before serving.
Notes
- Store leftover salsa chicken separately from the baked sweet potatoes for optimal texture and to prevent the potatoes from getting soggy.
- Reheat both the chicken and sweet potatoes separately for the best results, using the oven or microwave until warmed through.
- Garnish your loaded sweet potatoes with a dollop of Whole30-compliant guacamole or a sprinkle of cilantro for extra flavor and visual appeal.
- To ensure the chicken cooks evenly and stays moist, consider adding a splash of chicken broth to the slow cooker if the salsa doesn't quite cover it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American