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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 72 reviews
  • Author: Emily
  • 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 1x
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free

Description

This 3-Ingredient Crockpot Salsa Chicken Stuffed Potatoes recipe is a simple, delicious, and hands-free slow cooker meal perfect for busy days. Tender chicken breasts or thighs cook together with potatoes and salsa in the crockpot, making cleanup easy and prep fast. Finish with your choice of toppings like fresh tomato salsa, guacamole, cilantro, and sour cream for a flavorful, hearty dish the whole family will enjoy.

Ingredients

Units Scale

Main Ingredients

  • 2 pounds boneless skinless chicken breasts or thighs
  • 1/4 teaspoon kosher salt
  • 1 cup salsa, divided
  • 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 Slow Cooker Base: Pour ½ cup of salsa into a 6-quart slow cooker.
  2. Season and Add Chicken: Sprinkle the chicken evenly with kosher salt, then place it into the slow cooker over the salsa. Flip the chicken once or twice to coat it well with the salsa.
  3. Add Potatoes: Arrange the scrubbed Russet potatoes on top of the chicken in an even layer inside the slow cooker.
  4. Cook: Cover the slow cooker with the lid and cook on high for 4 hours or on low for 6 hours until both potatoes and chicken are fully cooked through.
  5. Remove Potatoes: Carefully use kitchen tongs to remove the potatoes from the crockpot and set them aside.
  6. Shred Chicken: Use two forks to shred the cooked chicken or cut it into bite-sized chunks, then stir the shredded chicken into the remaining cooking liquids in the slow cooker.
  7. Assemble Stuffed Potatoes: Slice each potato in half lengthwise, then top generously with the shredded chicken mixture, remaining salsa, and any optional toppings like fresh tomato salsa, guacamole, cilantro, green onions, pickled red onions, or sour cream.

Notes

  • This recipe is incredibly easy and requires minimal prep — no chopping needed!
  • Everything cooks together in one slow cooker, including the potatoes, making cleanup quick and simple.
  • You can customize toppings to suit your taste preferences.
  • Use either chicken breasts or thighs depending on your preference; thighs will yield slightly juicier meat.
  • Cooking times may vary depending on your slow cooker model—check that chicken reaches an internal temperature of 165°F and potatoes are tender.

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

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