Ingredients
– 2 pounds boneless, skinless chicken breasts or thighs
– 4 small Russet potatoes
– ¼ teaspoon kosher salt
– 1 cup salsa, divided into two halves (½ cup added at the start in the slow cooker and the remaining ½ cup used for topping)
Instructions
1-First, sprinkle the 2 pounds of boneless, skinless chicken breasts or thighs with ¼ teaspoon kosher salt for a simple seasoning boost.
2-Place the chicken in the bottom of the slow cooker, then add ½ cup of salsa on top to start the flavor infusion.
3-Next, layer the 4 small Russet potatoes on top of the chicken, ensuring they’re positioned for even cooking.
4-Cover the slow cooker and cook on high for 4 hours or on low for 6 hours until everything is fully done and tender.
5-Once cooked, remove the potatoes and halve them for serving, while shredding or chopping the chicken and mixing it back into the cooking liquid for extra moisture.
6-Finally, serve the potatoes topped with the shredded chicken, the remaining ½ cup of salsa, and any optional toppings like chopped cilantro or shredded cheese for a customized finish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 Use small potatoes or slice larger ones evenly for consistent cooking.
🌶 Choose thick, preservative-free salsa for better texture and taste.
🌮 Customize with taco-style toppings or add black beans for extra protein and fiber.
- Prep Time: 5 minutes
- Cook Time: 4 to 6 hours
- Cook Time: 4 to 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed potato with chicken
- Calories: 446 calories
- Sugar: 6 grams
- Sodium: 700 milligrams
- Fat: 6 grams
- Saturated Fat: 1.5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 43 grams
- Fiber: 4 grams
- Protein: 54 grams
- Cholesterol: 100 milligrams