Start by adding ½ cup of salsa to your 6-quart slow cooker.

Season the chicken with kosher salt and add it to the slow cooker, ensuring it is well-coated in salsa.

Place the scrubbed potatoes on top of the chicken in an even layer.

Cover the slow cooker and cook on high for about 4 hours or low for 6 hours, until both the chicken and potatoes are cooked through.

Once done, carefully remove the potatoes using kitchen tongs and set them aside.

Shred the chicken using two forks or chop it into bite-sized pieces, mixing it with the juicy cooking liquid.

Slice each potato in half and top them with the shredded chicken, the remaining salsa, and any other toppings you prefer.