3-Ingredient crockpot salsa chicken stuffed potatoes is the easiest, most delicious, wildly simple slow cooker recipe you’ll find anywhere. What’s more, you don’t have to chop a thing, and everything cooks together in the slow cooker (even the potatoes!), so prep is super fast and cleanup is a breeze!

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.

Visual Guide: How to Make 3-Ingredient Crockpot Salsa Chicken Stuffed Potatoes

Jump to Recipe Instructions

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 crockpot salsa chicken stuffed potatoes recipe (that’s a mouthful, but I promise it’s easier than it sounds!).

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.

And actually, this is one of my favorite meal prep recipes since everything keeps well in the fridge and you can mix up the toppings to keep things interesting.

Simply throw some whole (washed) potatoes, chicken, and prepared salsa in a slow cooker, cover, and hit start.

Once everything is done cooking, top with additional salsa, and whatever else your heart desires!

Want to make this one in the instant pot? Check out this instant pot salsa chicken stuffed potatoes recipe.

Serving Size Note

This recipe makes 4 hearty servings, but it could serve 8 if you cut the potatoes in half.

Overhead shot of a crockpot with raw chicken breasts, potatoes, and salsa.

Slow Cooker Salsa Chicken Stuffed Potatoes Toppings

Toppings are the best part of any dish, right?

Slow cooker salsa chicken stuffed potatoes is a super versatile recipe that pairs well with lots of different toppings. 

Any of your favorite taco toppings would be great, but 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!

Ingredient Notes

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

this recipe is…

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.
4.98 stars (45 ratings)

3-Ingredient Crockpot Salsa Chicken Stuffed Potatoes

3-Ingredient crockpot salsa chicken stuffed potatoes is the easiest, most delicious, wildly simple slow cooker recipe you’ll find anywhere. What’s more, you don't have to chop a thing, and everything cooks together in the slow cooker (even the potatoes!), so prep is super fast and cleanup is a breeze!

Ingredients

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

Optional Toppings

Instructions 

  • Add ½ cup salsa to a 6-quart slow cooker.
  • 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 with the shredded chicken, remaining salsa, and any other toppings you like.

Notes

*Look for a thick salsa, without any added sugar or preservatives. I’ve found that an organic, jarred, shelf-stable variety works well.
Small 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.
Want to make this one in the Instant Pot? Check out this Instant Pot Salsa Chicken Stuffed Potatoes recipe.

Nutrition Information:

Calories: 446kcal, Carbohydrates: 43g, Protein: 54g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 145mg, Sodium: 645mg, Potassium: 1895mg, Fiber: 4g, Sugar: 4g, Vitamin A: 382IU, Vitamin C: 16mg, Calcium: 57mg, Iron: 3mg
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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