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!
Equipment
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- ¼ teaspoon kosher salt
- 1 cup salsa divided*
- 4 small Russet potatoes scrubbed
Optional Toppings
- Fresh Tomato Salsa
- Easy Guacamole
- Chopped cilantro, chopped green onion, pickled red onion, sour cream
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
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
