Slow Cooker Salsa Chicken (with Potatoes)

This slow cooker salsa chicken with potatoes is an easy 3-ingredient slow cooker chicken recipe with just salsa, chicken, and whole russet potatoes.

Course dinner, Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword chicken, easy, one pot, Slow Cooker

Prep Time 5

Cook Time 3

Total Time 3 5

Servings

Calories 223

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

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.

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.