Description
This 3-Ingredient Crockpot Salsa Chicken Stuffed Potatoes recipe is a simple, flavorful, and hearty meal perfect for busy days. Tender, slow-cooked chicken and potatoes soak up zesty salsa flavors, creating a satisfying dish that requires minimal prep and cleanup. Serve with fresh toppings like guacamole, chopped cilantro, and sour cream to customize each bite.
Ingredients
Scale
Chicken & Salsa
- 2 pounds boneless skinless chicken breasts or thighs
- ¼ teaspoon kosher salt
- 1 cup salsa, divided
Potatoes
- 4 small Russet potatoes, scrubbed
Toppings (Optional)
- Fresh tomato salsa
- Easy guacamole
- Chopped cilantro
- Chopped green onion
- Pickled red onion
- Sour cream
Instructions
- Prepare Slow Cooker: Add ½ cup salsa to a 6-quart slow cooker, spreading it evenly over the bottom to create a flavorful base.
- Season and Add Chicken: Sprinkle the chicken breasts or thighs with ¼ teaspoon kosher salt, then place them into the slow cooker. Flip the chicken once or twice to coat thoroughly with the salsa.
- Add Potatoes: Arrange the scrubbed Russet potatoes evenly on top of the chicken in a single layer.
- Cook: Cover the slow cooker and cook on high for 4 hours or low for 6 hours, until the chicken is tender and cooked through and the potatoes are soft.
- Remove Potatoes: Using kitchen tongs, carefully lift the cooked potatoes out of the slow cooker and set them aside.
- Shred Chicken: Use two forks to shred the cooked chicken inside the slow cooker or cut it into bite-sized chunks. Stir the chicken into the cooking liquid to keep it moist and flavorful.
- Assemble Stuffed Potatoes: Slice each potato in half lengthwise. Top each half with a generous portion of shredded chicken, the remaining ½ cup salsa, and any optional toppings like fresh tomato salsa, guacamole, cilantro, green onions, pickled red onions, and sour cream as desired.
Notes
- This recipe is incredibly easy with minimal prep—no chopping required as all ingredients cook together in the slow cooker, saving time and reducing cleanup.
- Use either chicken breasts or thighs depending on your preference; both work well with the salsa.
- Russet potatoes are ideal as they become tender but still hold their shape well when cooked in the slow cooker.
- Customize the toppings to suit your taste or what you have on hand for variety.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 446 kcal
- Sugar: 4 g
- Sodium: 645 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 54 g
- Cholesterol: 145 mg
