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–+ servings

Slow Cooker Salsa Chicken Stuffed Potatoes

Deliciously seasoned chicken cooked in salsa and served in fluffy baked potatoes.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Salsa
  • 1 lb boneless, skinless chicken breasts
  • 1 cup salsa your favorite brand
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
Potatoes
  • 4 medium russet potatoes washed and scrubbed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
Toppings
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1 cup sour cream
  • 1/4 cup chopped fresh cilantro for garnish
  • 1 medium avocado sliced, optional

Method
 

Prepare the Chicken
  1. Place the chicken breasts in the slow cooker. Pour salsa over the chicken and sprinkle with cumin, garlic powder, and onion powder.
  2. Cover and cook on low for 4 hours or until the chicken is cooked through and easily shreds with a fork.
Bake the Potatoes
  1. Preheat the oven to 400°F (200°C).
  2. Poke holes in each potato with a fork. Rub with olive oil, salt, and pepper.
  3. Place potatoes on a baking sheet and bake for 45-60 minutes, or until tender.
Assemble the Dish
  1. Once the chicken is done, shred it with two forks and mix it with the salsa in the slow cooker.
  2. Cut the baked potatoes open and fluff the insides with a fork.
  3. Spoon the salsa chicken mixture into each potato.
  4. Top with shredded cheese, sour cream, cilantro, and avocado if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gFiber: 6gSugar: 3g

Notes

You can customize the toppings based on your preference. Add jalapeños for a spicy kick!

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