3-Ingredient Crockpot Salsa Chicken Stuffed Potatoes
3-Ingredient Crockpot Salsa Chicken Stuffed Potatoes is the easiest, most delicious, craziest simple recipe you’ll find anywhere. What’s more, everything cooks together in the slow cooker, so prep is super fast and cleanup is a breeze!
- 2 pounds boneless skinless chicken breasts or thighs
- ¼ teaspoon kosher salt
- 1 cup salsa divided*
- 4 small Russet potatoes scrubbed
- Optional toppings: additional salsa avocado or guacamole (recommended), chopped cilantro, chopped green onion, pickled red onion, sour cream
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.
*Look for a thick salsa, without any added sugar or preservatives. I’ve found that an organic, jarred, shelf-stable variety works well.
Serve the chicken without salsa and potatoes (butter makes it better!) separately for resistant eaters. Offer a toppings bar so everyone can create their own masterpiece.
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 version.