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Close-up of a fully loaded Crockpot Salsa Chicken Stuffed Potatoes, garnished with cilantro on a white plate.

Easy Crockpot Salsa Chicken Stuffed Potatoes

Enjoy a delicious and easy meal with these slow-cooked salsa chicken stuffed potatoes. Tender chicken and fluffy potatoes make for a satisfying dish, customizable with your favorite toppings.
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Course Slow Cooker
Cuisine American
Servings 4 potatoes
Calories 380 kcal

Equipment

  • Slow cooker
  • fork
  • Foil

Ingredients
  

Main Ingredients

  • 2 Lbs Boneless Skinless Chicken Breast About 2 Medium Chicken Breast
  • 1 Cup Homemade Salsa See link in blog post for Homemade Salsa
  • 1 Jalapeno Pepper Diced

Potatoes

  • 4 Baking Potatoes

Toppings

  • Sour Cream
  • Cheese
  • Salsa
  • Cilantro
  • Butter
  • Black Beans

Instructions
 

Salsa Chicken

  • Spray a 4-5 quart slow cooker with nonstick cooking spray.
  • Place chicken breast in the slow cooker, then pour salsa evenly over it.
  • Distribute diced jalapeno pepper evenly over each chicken breast.
  • Cover and cook on low for 8 hours until the chicken can be easily shredded with a fork.

Baked Potatoes

  • Wrap baking potatoes in foil and poke each side with a fork.
  • Place the foil-wrapped potatoes into a separate slow cooker.
  • Cover and cook the potatoes on low for 8-10 hours until tender.

Assembly

  • Once cooked, cut open the potatoes and stuff them with the shredded salsa chicken and your desired toppings.

Notes

For best results, ensure chicken is cooked until it easily shreds. Avoid overcrowding the slow cooker for even cooking of both chicken and potatoes.