Serves 4 to 6. Recipe is by Julie Kay.
2 pounds cut-up chicken pieces, thighs or breasts (bone-in)
2 small sweet potatoes, unpeeled, cubed
1 (10-ounce) can enchilada sauce
3 green onions, chopped
1 (1.25-ounce) packet chili mix
1 (4.5-ounce) can green chilies
1. Put chicken pieces and sweet potatoes into slow cooker.
2. Pour enchilada sauce over all and top with green onions, chili mix and green chilies.
3. Cook on Low for 6 to 8 hours.