Ingredients
Scale
- 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
- Add ½ cup salsa to a 6-quart slow cooker.
- Sprinkle the chicken with salt, then add to the slow cooker, flipping to coat in salsa.
- Place potatoes on top of the chicken in an even layer.
- Cover and cook on high for 4 hours or low for 6 hours, until chicken and potatoes are fully cooked.
- Remove potatoes with tongs and set aside.
- Shred the chicken with forks or cut into chunks, then stir into the cooking liquid.
- Slice each potato in half and top with shredded chicken, remaining salsa, and any desired toppings.
Notes
- Use a salsa with no added sugar for Whole30 compliance.
- Adjust cooking time based on your slow cooker settings.
- For extra flavor, marinate the chicken in salsa before cooking.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 95mg