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Crockpot Salsa Chicken Stuffed Potatoes topped with sour cream and cilantro on a white plate

Crockpot Salsa Chicken Stuffed Potatoes

These Crockpot Salsa Chicken Stuffed Potatoes are a game-changer for busy weeknights. With just 15 minutes of prep, this easy crockpot chicken dinner combines flavorful chicken and tender potatoes for a deliciously satisfying meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1/4 teaspoon kosher salt
  • 1 cup salsa, divided* Look for a robust, thick salsa without added sugars to avoid watery results.
  • 4 small Russet potatoes, scrubbed
  • Optional toppings: Fresh tomato salsa, easy guacamole, chopped cilantro, green onion, pickled red onion, sour cream

Method
 

  1. In a 6-quart slow cooker, spread 1/2 cup of salsa at the bottom to create a base layer.
  2. Season the chicken lightly with salt, then place it on top of the salsa. Flip the chicken a few times to coat it in the sauce.
  3. Add the scrubbed potatoes right on top of the chicken in an even layer.
  4. Cover the slow cooker with its lid and set it to cook on high for 4 hours, or low for 6 hours. This is where you can walk away—let the crockpot magic happen!
  5. Once done, use tongs to carefully remove the potatoes and set them aside.
  6. Take two forks to shred the chicken right in the cooking liquid or cut it into hearty chunks if you prefer.
  7. Slice each potato in half and pile on the shredded chicken. Top with additional salsa and your favorite toppings like guacamole, sour cream, or chopped cilantro.

Notes

*Look for a robust, thick salsa without added sugars to avoid watery results.