Whole30 Slow Cooker Salsa Chicken Stuffed Potatoes
An easy, delicious Whole30 meal featuring tender chicken, spicy salsa, and fluffy baked potatoes, all made in a slow cooker.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- ¼ 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
Preparation
- Add ½ cup salsa to a 6-quart slow cooker.
- Sprinkle the chicken with salt, then place it in the slow cooker. Flip the chicken a few times to ensure it is coated in salsa.
- Add the scrubbed potatoes on top of the chicken in an even layer.
Cooking
- Cover the slow cooker and cook on high for 4 hours or low for 6 hours, until both the potatoes and chicken are cooked through.
- Carefully remove the potatoes using kitchen tongs and set them aside.
- Shred the chicken using two forks or cut it into bite-sized chunks, then stir it into the cooking liquid.
- Slice each potato in half, then top with the shredded chicken, the remaining salsa, and any other toppings you like.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove. For freezing, use a freezer-safe container for up to 2 months. Thaw and reheat as needed.