This Chicken, Spinach, Mushroom, and Feta Stuffed Sweet Potato recipe makes a healthy and filling dinner! Save This Recipe! Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week! By submitting this form, you consent to receive emails from Happy Healthy Mama.
Sweet potatoes are meant to be stuffed. Take a perfectly cooked sweet potato, add a tasty filling with more vegetables and protein, and boom. You’ve got a complete meal.
I tried something different with this stuffed sweet potato recipe. A reader recently commented that she cooks her sweet potatoes in the crockpot. Woah. That changes everything. I thought, well what if I cook the tators in the crockpot and then have a super quick filling? What then? The result was having a dinner I could get home and have ready to eat in less than 20 minutes. 
Cooking the sweet potatoes in the crockpot doesn’t make for crispy skin like if you’d baked them in the oven. A perfectly acceptable trade-off, in my opinion, to have the longest cooking part done at dinner time.
If you are a vegetarian, make a simple swap of chickpeas for the chicken. They will add protein and work nicely with the other ingredients. If you’re dairy-free, simply leave the feta off or sprinkle the filling with nutritional yeast. This recipe is naturally gluten-free. Make this recipe work for you because it’s a great meal.
One stuffed sweet potato is about 350 calories, with 32 grams of carbs, 12 grams of fat, and 25 grams of protein.
Chicken, Spinach, Mushroom, and Feta Stuffed Sweet Potato
- Total Time: 7 hours 10 mins
- Yield: 4 1x
Description
Use your Crock-Pot to make the sweet potatoes and then dinner time is super quick for these Chicken, Mushroom, and Feta Stuffed Sweet Potatoes!
Ingredients
- 4 large sweet potatoes
- 1 tablespoon + 1 teaspoon avocado oil
- 1 medium onion, diced
- 2 boneless, skinless chicken breasts, diced
- 8 ounces white mushrooms, chopped
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons dried oregano
- 3 cups baby spinach or baby greens of choice, chopped
- 1 teaspoon minced garlic
- 4 ounces crumbled feta
Instructions
- Wrap your sweet potatoes in tin foil. Place them in the crockpot and cook on low 7 hours.
- About 20 minutes before you want your sweet potatoes ready, heat the oil in a large skillet over medium high heat.
- Add the onion, chicken, mushrooms, salt, pepper, and oregano to the skillet. Cook until the mushrooms have released all of their liquid and it has mostly all evaporated, about 6 minutes.
- Add the spinach and garlic and cook another minute or so until the greens are wilted but still bright green. Remove from the heat.
- Open each sweet potato and fill it with 1/4 of the filling. Top with 1 ounce of feta cheese.
- Enjoy!
- Prep Time: 10 mins
- Cook Time: 7 hours
- Category: main meal
- Cuisine: American
Nutrition
- Serving Size: 1 serving of 4
- Calories: 263
- Sugar: 7.5g
- Sodium: 956mg
- Fat: 11.8g
- Carbohydrates: 18.8g
- Protein: 20.7g
If you love stuffed sweet potatoes as much as me, try these Southwest Stuffed Sweet Potatoes or these Balsamic Roasted Grape Stuffed Sweet Potatoes.
We’ve made these a couple of times and we drizzle honey over the top for added flavor. So good!
Oooh I bet that’s delicious! Thanks for your feedback.
Recipe is kind of confusing; it says to top each potato with 1 ounce of cheese. Yet you have 4 ounces of feta and only 2 potatoes. Can I cut back on the cheese because of the sodium or replace with another cheese?
You’re right–sorry about that! It is actually supposed to be 4 sweet potatoes, so the 1 ounce per potato is correct. I am fixing that now!
How many sweet potatoes do I need for this recipe? Didn’t see it in the recipe list.
Wow–that’s so strange that’s missing. You need 2 large sweet potatoes!
Can I bake the sweet potatoes instead of using the crockpot, if pressed for time?
& what other veggie can be used in place of the shrooms? Boyfriend hates them lol
Yes, you can definitely bake the sweet potatoes instead of using the Crock-Pot. You can leave the mushrooms out all together, or sub another vegetable like red bell pepper or zucchini. A lot of different vegetables will work well!
Mine doesn’t look as pretty as the picture on here, but it sure did taste amazing and it’s my husbands new favorite meal!
So glad to hear that! 🙂
I usually put my sweet potatoes in the microwave and use the “baked potato” setting. They were fine before the filling was done?
I’m a master sweet potato stuffer! This looks delicious stuffed with some of my favorite foods.
Stuffed sweet potatoes are such perfect meals! Thanks, Jill.
So many of my favorites stuffed together- sounds simple and delicious
Thanks, Jess!