I had some leftover crock pot chicken from the other night and we were looking for something to do with it so Josie, my babysitter/assistant helped cook this up so it wouldn’t go bad!

Earlier this week, I had put in the crock pot 1lb of chicken breast, 1 bag of frozen tri-color pepper/onion blend, 1 can plain tomato sauce, some chili power, salt, pepper and garlic and cooked on low for 8 hours. So that was done before hand. Then I shredded it and put in the fridge.

Today we took that leftover chicken out and used it in this dish.


1/2lb of chicken breast, cooked, shredded and seasoned as mentioned earlier. You could also season to your liking.

2 medium sweet potatoesIMG_3489

1/4c shredded cheese, your flavor choice

fresh cilantro to taste

hot sauce to taste


  1. Preheat oven to 400°.

2. With a fork, pierce sweet potato skin 5-6 times

3. Place on baking sheet lined with foil. Bake until tender, 45 minutes to 1 hour.

4. Once cooked, open up sweet potatoes and spoon in chicken mixture and bake for until warm, probably another 15 minutes

5. Top each potato with half of cheese. Place back in oven until cheese is melted. Top with cilantro and hot sauce (optional).

21 Day Fix Containers: each potato = 1 yellow, 1 red, 1/2 blue, 1/4 green