A one plate meal is more likely to hit my meal planning list than something that will require multiple pans, dishes or a million ingredients. So a recipe where I can STUFF everything into another something sounds pretty awesome in my book! With some heat, awesome flavors, soft baked sweet potatoes and guac, I’m not sure anything can go wrong here. When reading through the directions, you’ll see a mention of an Instant Pot. In the notes section, you’ll find directions to enjoy this delicious recipe with using a slow cooker instead – so don’t be scared off! Give it a try and let us know how you like it!
Ingredients
SWEET POTATOES
- 4 medium sweet potatoes , scrubbed
- 1 1/2 cups water
CHICKEN
- 2 chicken breasts
- 1 can RO*TEL , undrained, any variety
- 1 tablespoon taco seasoning
AVOCADO-JALAPEÑO SAUCE
- 1 avocado , peeled and seeded
- 1 jalapeño , stemmed
- 1/2 cup fresh cilantro leaves
- 1/2 cup water
- 2 cloves garlic
- 2 teaspoons white vinegar
- 1/2 teaspoon salt
QUICK GUACAMOLE
- 2 avocados
- 1/4 cup avocado-jalapeño sauce
- salt
GARNISHES
- jalapeños , sliced thin
- fresh cilantro
- RO*TEL , drained
- red onion , chopped
Instructions
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See Notes for sweet potato and chicken cooking instructions if you do not have an Instant Pot. You can also bake your sweet potatoes in the oven while you cook the chicken in the Instant Pot to save time, if you like.
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Cook your sweet potatoes: Prick sweet potatoes all over with a fork. Place steaming trivet in bottom of Instant Pot pot then pour 1 1/2 cups water in pot. Place sweet potatoes on trivet then secure lid and cook on Manual, high pressure for 16 minutes. Quick release pressure and remove sweet potatoes from trivet. Set aside.
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Make your shredded chicken: combine chicken breasts, taco seasoning, and RO*TEL (undrained) in the pot of an Instant Pot. Do not add water. Secure lid and cook on Manual, high pressure for 20 minutes. Quick release pressure and remove chicken breasts from pot. Shred with two forks then return to pot. Stir on Sauté mode a few minutes until sauce is absorbed.
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Meanwhile, make your sauce: combine all avocado-jalapeño sauce ingredients in the bowl of a food processor and process until smooth.
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To make guacamole, mash avocados and stir in avocado-jalapeño sauce.
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To serve: with a knife, make a slit down the top of each sweet potato and press sweet potatoes ends toward center to push open. Top with shredded chicken, guacamole, avocado-jalapeño sauce, more RO*TEL, and garnishes. Serve immediately.
Recipe Notes
If you don’t have an Instant Pot, follow these instructions to bake your sweet potatoes: Preheat oven to 400º F. Prick sweet potatoes all over with a fork then place directly on oven rack in middle position. Bake for 40-45 minutes or until easily pierced with a fork. Remove sweet potatoes from oven and set aside.
To make chicken in a slow cooker instead of an Instant Pot: In the pot of a slow-cooker, combine all ingredients. Do not add water. Cook on low for 6 to 8 hours, or cook on high for 4 to 6 hours. After about 3/4 of the time, shred the chicken breasts with two forks and leave in the slow-cooker for the rest of the time.
Thanks, 40 Aprons, for this week’s recipe!
