3 Ingredient Crockpot Salsa Chicken Stuffed Potatoes Recipes

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3-INGREDIENT CROCKPOT SALSA CHICKEN STUFFED POTATOES



3-Ingredient Crockpot Salsa Chicken Stuffed Potatoes image

This Crockpot Salsa Chicken Stuffed Potatoes recipe is the easiest, most delicious, wildly simple recipe you'll find anywhere. What's more, everything cooks together in the slow cooker, so prep is super fast and cleanup is a breeze!

Provided by Robyn Downs

Number Of Ingredients 5

2 pounds boneless (skinless chicken breasts or thighs)
¼ teaspoon kosher salt
1 cup salsa (divided*)
4 small Russet potatoes (scrubbed)
Optional toppings: additional salsa

Steps:

  • Add ½ cup salsa to a 6-quart slow cooker.
  • Sprinkle the chicken with the salt, then add to the slow cooker, flipping once or twice to coat in salsa. Add the potatoes on top of the chicken in an even layer.
  • Cover, then cook on high for 4 hours, or low for 6, until the potatoes and chicken are cooked through.
  • Using kitchen tongs, carefully remove the potatoes. Set aside.
  • Using two forks, shred the chicken or cut into bite-sized chunks, then stir into the cooking liquid.
  • Slice each potato in half, then top with the shredded chicken, remaining salsa, and any other toppings you like.

Nutrition Facts : Calories 446 kcal, Sugar 4 g, Sodium 645 mg, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 43 g, Fiber 4 g, Protein 54 g, Cholesterol 145 mg, UnsaturatedFat 3 g, ServingSize 1 serving

EASY SLOW COOKER SALSA CHICKEN



Easy Slow Cooker Salsa Chicken image

This slow cooker salsa chicken is simple but so flavorful! Add to tortillas or atop fresh salad greens or rice.

Provided by EverFit Montana

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 6h5m

Yield 4

Number Of Ingredients 7

3 chicken breasts
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 (15.5 ounce) jar salsa
1 (4 ounce) can chopped green chile peppers

Steps:

  • Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers.
  • Cook on Low until chicken breasts are very tender, 6 to 8 hours. Shred chicken breast with 2 forks.

Nutrition Facts : Calories 137.8 calories, Carbohydrate 9.8 g, Cholesterol 48.5 mg, Fat 2.5 g, Fiber 2.5 g, Protein 20 g, SaturatedFat 0.6 g, Sodium 1037.8 mg, Sugar 4.6 g

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