Go Back

Whole30 Slow Cooker Salsa Chicken Stuffed Potatoes

A comforting and easy meal combining tender chicken, zesty salsa, and fluffy potatoes, perfect for busy weeknights or meal prep.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless skinless chicken breasts or thighs
  • ¼ teaspoon kosher salt
  • 1 cup salsa (divided) Use half for cooking and half for serving.
  • 4 small Russet potatoes (scrubbed) Can substitute sweet potatoes.
Toppings/Serving Suggestions
  • to taste fresh tomato salsa For serving.
  • to taste easy guacamole Optional.
  • to taste chopped cilantro For garnish.
  • to taste chopped green onion For garnish.
  • to taste pickled red onion For a tangy kick.
  • to taste sour cream To finish.

Method
 

Preparation
  1. Start by adding ½ cup of salsa to your 6-quart slow cooker.
  2. Season the chicken with kosher salt and add it to the slow cooker, ensuring it is well-coated in salsa.
  3. Place the scrubbed potatoes on top of the chicken in an even layer.
Cooking
  1. 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.
Serving
  1. Once done, carefully remove the potatoes using kitchen tongs and set them aside.
  2. Shred the chicken using two forks or chop it into bite-sized pieces, mixing it with the juicy cooking liquid.
  3. Slice each potato in half and top them with the shredded chicken, the remaining salsa, and any other toppings you prefer.

Notes

For softer potatoes, pierce them a few times with a fork before cooking. Feel free to experiment with different salsas. For crispy edges on potatoes, broil them for a minute after cooking.