Mexican Crockpot Chicken stuffed Sweet Potatoes
Quarantine Meal Monday
Pantry: A lot of canned tomatoes. Onions, garlic, potatoes of all kinds, and a whole mess of spices.
Freezer: Frozen chicken breasts and thighs.
Refrigerator: A jalapeno. Bone broth. Leftover herbs.
Here’s what went down on Sunday. I did a play on this chipotle crockpot chicken recipe, switched up some things and made it simpler, and let it go low and slow. Then popped a sweet potato in the oven whole and let it get roasty toasty and put the two together.
Did your weekend feel like a weekend? Did you find a way to make it feel like that? I did something crazy.
I got take out.
I haven’t eaten out since maybe my birthday? In February. So I suppose I was due. I just cook so much and tend to have a lot on hand that I never think to. Or even if I do think to, I instead try to recreate a version at home.
Needless to say, I’m a freak. This I know.
But if you’re in the Columbus area and you know what the Village Salad from Northstar is like, well then you also know you simply cannot recreate it at home. You can try. You can get close. But you will fail. So please, take my money, Northstar.
Only took a global pandemic to make me do normal human things like order a damn salad to go.
Oof, Em. But hey no clean up! So that’s neat.
Small things, gang. Simple joys. We’re living large during quarantine.
I must say it is amazing to see how places are stepping up in their own way. Like Northstar for example. How easy they’re making ordering, pick up, delivery. Being respectful and mindful and making the experience extremely easy.
How others are waiving delivery and shipping costs because they know what a bind most of us are in. Even though they need that little bit of revenue more than ever.
Good human things. We all have it. We can all do it. We’re all seeing it. And, boy is it cool to see. These are strange times, but the only thing any of us can do is roll with the punches.
be a good human
Even when those punches take a swift jab to the gut.
Now let’s get to something easy to start off your Monday. It involves a crockpot and an oven. And therefore very minimal effort.
For this recipe, you start by throwing all the Mexican chicken flavors in the crockpot and letting that go low for 8 hours or high for 4 hours. When the chicken is done or close to done, toss a whole sweet potato into the oven with just a few fork or knife pricks around it, put it on some foil to catch any drippings, and let it roast 50mins to an hour at 400 degrees.
When the chicken was done, shred it up, squeeze in some lime and fresh cilantro if you have it. And voila.
I piled it high into the sweet potato and drizzled over my ride or die brand of dressings, Primal Kitchen. We used the ranch this time but the cilantro lime would be killer here. Think of it as a Mexican bowl in a sweet potato and add on our favorite fixings to finish.
Remember when you’re unsure what to do next. Just think what the next good human move, thought, conversation, action would be in this situation. And do that.
And then make this.
Mexican Crockpot Chicken stuffed Sweet Potatoes
- 1 lb boneless skinless chicken breasts or thighs* I used one chicken breast and 3 chicken thighs
- 1/2 small onion chopped
- 2 garlic cloves minced
- 1 small jalapeno chopped, remove seeds and membrane! (also optional!)
- 1/2 can diced tomatoes I used fire roasted becuase I had it!
- 1/2 cup chicken stock or water
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1/2-1 tsp chipotle chili powder Gives it a smokey kick
- Few dashes cinnamon works great with the smokey chipotle and perfect with the sweet potatoes
- 1 lime To squeeze at the end and to serve
Roasted Sweet Potatoes
- 4 medium sweet potatoes few pricks with a knife or fork all around
- Chopped fresh cilantro
- Primal Kitchen ranch or cilantro lime dressing
- Greek yogurt
- Sour cream
- Salty cheese like feta, or favorite mexican cheese blend
- Put ingredients for the chicken in the crockpot. Onion, garlic, spices, liquid, jalapeno if using. And set it low for 8 hours or high for 4 hours.
- When the chicken is finished and your house smells like a Mexican fiesta, shred it up and squeeze in the juice of half a lime. Sprinkle in a good handful of cilantro if you have it!
- For the potatoes, preheat oven to 400 degrees
- Prick potatoes all over with a fork or knife. Place on a sheet of foil to catch drippings and roast for 50-60 minutes depending on the size!
- No need to cover in any oil. Keep it simple and let it roast up. Check on them around the 50 minute mark. If a knife goes through easy peasy with just a little bit of resistance, they are done! You don't want to overcook them and get them too mushy.
- Let the potatoes cool, slice them down the middle, and pile up the chicken