Step 1

Wash and dry the sweet potatoes. Wrap the potatoes individually in foil.

Step 2

Season the chicken with salt and garlic powder and place on one end of the slow cooker, cover with 1/4 cup enchilada sauce.

Step 3

Place the potatoes on the other end, stacking 2 on top of 2.

Step 4

Cover and cook on low for 6 to 8 hours, or until potatoes are tender.

Step 5

When done, remove the potatoes and chicken.

Step 6

Transfer chicken to a small bowl and roughly shred with 2 forks and add the remaining enchilada sauce.

Step 7

Split open the sweet potatoes, then top with 2/3 cup of the enchilada chicken.

Step 8

Drizzle each half with 1 tablespoon cheese and place under the broiler 2 to 3 minutes, or until melted.

Step 9

Garnish each potato with 1 tablespoon sour cream and scallions or cilantro.