This slow cooker salsa chicken with potatoes is an easy 3-ingredient slow cooker chicken recipe with just salsa, chicken, and whole russet potatoes. Everything cooks together (yes, even the potatoes) for a full meal in the crockpot with almost no effort!

Close-up side angle image of grey plate with a fork and a baked potato stuffed with shredded chicken, salsa, scallions, sour cream, and cilantro.

5 star review

“Absolute crowd pleaser! Easy, flavorful, adaptable to everyone’s likes with sides. Best easy recipe ever! ”

– Randi
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Testing Notes from Robyn

I’m a huge fan of minimal ingredient dinners for busy weeknights! Even better if they can be hands off prep and cooking, like this 3-ingredient (!!) slow cooker salsa chicken. Seriously, prep is done in less than 5 minutes, and this high-protein crockpot meal is hot and ready whenever you find your way back home.

Simply throw some whole (washed) potatoes, chicken, and prepared salsa in a slow cooker, cover, and hit start. Seriously, that’s it! Come home to a full meal that’s filling, feels like comfort food, and is packed with protein, too. This one’s great for meal prep as well, so make the full batch and you’ll have lunch all week long.

These salsa chicken stuffed potatoes are really best with toppings, and any of your favorite taco toppings will be great. I especially love tomato salsa, easy guacamole, chopped cilantro, chopped green onion, pickled red onion, and sour cream. Shredded cheese or dairy free cheese would also be really good!

Welcome to My Kitchen, Let’s Make Salsa Chicken in the Slow Cooker!

Jump to Recipe Instructions
Overhead image of the following ingredients: potatoes, salsa, salt, and raw chicken breasts.
Gather ingredients.
Overhead shot of raw chicken breasts covered in red sauce.
Add 1/2 cup salsa to crockpot and add chicken.
Overhead shot of slow cooker with raw chicken breasts in red sauce and potatoes on top.
Add potatoes.
Overhead shot of slow cooker with cooked chicken in red sauce and potatoes on top.
Cover and cook.
Overhead shot of grey bowl with baked potatoes and a grey plate with an open baked potato.
Remove cooked potatoes and split.
Overhead shot of slow cooker with two forks and shredded chicken in red sauce. Grey bowl with potatoes is off to the side.
Shred chicken and stir.
Side angle image of grey plate with a fork and a baked potato stuffed with shredded chicken, salsa, scallions, sour cream, and cilantro.
Serve potatoes with chicken, remaining salsa, & your favorite toppings.

Robyn’s Testing Tips for Crockpot Salsa Chicken

  • Chicken: I used skinless, boneless chicken breasts, but you can use skinless, boneless chicken thighs.
  • Salsa: Look for a thick salsa, without any added sugar or preservatives. I’ve found that an organic, jarred, shelf-stable variety works well.
  • Potatoes: Since everything cooks together, use small potatoes in this recipe since medium- to large-sized potatoes won’t cook all the way through. If you have extra large potatoes, slice them in half lengthwise prior to adding to the slow cooker.
Close up overhead image of grey plate with a fork and a baked potato stuffed with shredded chicken, salsa, scallions, sour cream, and cilantro. Plate is surrounded by bowls of salsa, chopped scallions, sour cream, shredded chicken, cilantro, limes, and another grey plate with a stuffed potato.
Close up image of grey plate with a fork and a baked potato stuffed with shredded chicken, salsa, scallions, sour cream, and cilantro.
4.99 stars (52 ratings)

Slow Cooker Salsa Chicken (with Potatoes)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 8
Prep: 5 minutes
Cook: 3 minutes
Total: 3 hours 5 minutes
This slow cooker salsa chicken with potatoes is an easy 3-ingredient slow cooker chicken recipe with just salsa, chicken, and whole russet potatoes.
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Ingredients

  • 2 pounds boneless, skinless chicken breasts (or boneless, skinless chicken thighs)
  • ¼ teaspoon kosher salt
  • 1 cup jarred salsa, divided
  • 4 small Russet potatoes, scrubbed

Equipment

Instructions 

  • Add ½ cup salsa to a 6-quart slow cooker.
    • Save the remaining ½ salsa for the end.
  • Sprinkle the chicken with the salt, then add to the slow cooker, flipping once or twice to coat in salsa. Add the potatoes on top of the chicken in an even layer.
  • Cover, then cook on high for 4 hours, or low for 6, until the potatoes and chicken are cooked through.
  • Using kitchen tongs, carefully remove the potatoes. Set aside.
  • Using two forks, shred the chicken or cut into bite-sized chunks, then stir into the cooking liquid.
  • Slice each potato in half, then top easch with the shredded chicken, remaining ½ cup salsa, and any other toppings you like.

Notes

  • Salsa: Look for a thick salsa, jarred, shelf-stable option rather than a thinner refrigerated salsa for best results.
  • Toppings: This one begs for toppings, so pile on your favs including hopped cilantro, chopped green onion, pickled red onion, sour cream, and my easy gucamole.
  • Potatoes: Small Russet potatoes work best for this recipe. Medium- to large-sized potatoes won’t cook all the way through. If you have extra large potatoes, slice the in half lengthwise prior to adding to the slow cooker.Instant Pot: Want to make this one in the Instant Pot? Check out this Instant pot salsa chicken potatoes recipe.
Course: dinner, Main Course
Cuisine: American, Mexican

Nutrition Information:

Serving: 1 (of 8 servings), Calories: 223kcal, Carbohydrates: 21g, Protein: 32g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 73mg, Sodium: 423mg, Potassium: 948mg, Fiber: 2g, Sugar: 2g, Vitamin A: 191IU, Vitamin C: 8mg, Calcium: 29mg, Iron: 1mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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