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3-Ingredient Crockpot Salsa Chicken Stuffed Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 52 reviews
  • Author: Bara
  • Prep Time: 10 minutes
  • Cook Time: 4 hours (high) or 6 hours (low)
  • Total Time: 4 hours 10 minutes (high) or 6 hours 10 minutes (low)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This 3-Ingredient Crockpot Salsa Chicken Stuffed Potatoes recipe is an easy and delicious slow cooker meal that requires minimal prep and cleanup. Simply combine boneless skinless chicken, salsa, and small Russet potatoes in a slow cooker, then cook until tender. The sauce-infused chicken and perfectly cooked potatoes make a comforting and flavorful dinner, perfect for busy weeknights. Optional toppings like guacamole, sour cream, and fresh salsa add extra freshness and creaminess.

Ingredients

Main Ingredients

  • 2 pounds boneless skinless chicken breasts or thighs
  • ¼ teaspoon kosher salt
  • 1 cup salsa, divided (use a thick, no sugar added, preservative-free salsa)
  • 4 small Russet potatoes, scrubbed

Optional Toppings

  • Fresh tomato salsa
  • Easy guacamole
  • Chopped cilantro
  • Chopped green onion
  • Pickled red onion
  • Sour cream

Instructions

  1. Prepare the Slow Cooker: Add ½ cup of salsa to the bottom of a 6-quart slow cooker, spreading it evenly to create a flavorful base.
  2. Add and Season Chicken: Sprinkle chicken breasts or thighs with ¼ teaspoon kosher salt. Place the chicken into the slow cooker on top of the salsa, flipping once or twice to coat all sides in the salsa.
  3. Add Potatoes: Arrange the 4 small scrubbed Russet potatoes on top of the chicken in an even layer, making sure they are nestled into the salsa and chicken.
  4. Cook: Cover the slow cooker with its lid and cook on high for 4 hours or on low for 6 hours, until both the potatoes and chicken are fully cooked and tender.
  5. Remove Potatoes: Using kitchen tongs, carefully remove the potatoes from the slow cooker and set them aside to cool slightly.
  6. Shred Chicken: Use two forks to shred the chicken or cut it into bite-sized chunks while mixing it into the flavorful cooking liquid left in the slow cooker.
  7. Assemble Stuffed Potatoes: Slice each potato in half lengthwise and top each half with the shredded chicken, the remaining ½ cup salsa, and any optional toppings such as guacamole, sour cream, or fresh salsa.

Notes

  • Use a thick salsa without added sugar or preservatives for best results. Organic, shelf-stable jarred salsas are recommended.
  • Small Russet potatoes are ideal as they cook through fully; medium or large potatoes may remain undercooked. If using extra-large potatoes, slice them in half lengthwise before cooking.
  • This recipe can be adapted to the Instant Pot for a quicker version—refer to a dedicated Instant Pot Salsa Chicken Stuffed Potatoes recipe for that method.
  • For easier shredding, allow chicken to rest a few minutes before using forks to pull apart.

Find it online: https://yumbara.com/3-ingredient-crockpot-salsa-chicken-stuffed-potatoes-recipe/