Whole30 Slow Cooker Salsa Chicken Stuffed Potatoes + More Slow Cooker Recipes
If you’re looking for a tasty and easy meal that fits the Whole30 plan, you’ve found it! Whole30 Slow Cooker Salsa Chicken Stuffed Potatoes are not only flavorful but also comforting. This dish combines tender chicken, zesty salsa, and fluffy potatoes, making it a perfect dinner option for busy weekdays or relaxed family meals.
Why Make This Recipe
Whole30 Slow Cooker Salsa Chicken Stuffed Potatoes are a fantastic choice for several reasons. First, they are healthy and compliant with the Whole30 program, which emphasizes whole foods. Second, using a slow cooker means you can set it and forget it—perfect for those hectic days when you want a home-cooked meal. Lastly, the combination of salsa and chicken gives this dish a delicious flavor that everyone’s sure to love!
How to Make Whole30 Slow Cooker Salsa Chicken Stuffed Potatoes
Ingredients:
- 2 pounds boneless (skinless chicken breasts or thighs)
- ¼ teaspoon kosher salt
- 1 cup salsa (divided)
- 4 small Russet potatoes (scrubbed)
- Fresh Tomato Salsa
- Easy Guacamole
- Chopped cilantro
- Chopped green onion
- Pickled red onion
- Sour cream
Directions:
- Add ½ cup salsa to a 6-quart slow cooker.
- Sprinkle the chicken with the salt, then add it to the slow cooker, flipping once or twice to coat in salsa.
- Place 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 and set them aside.
- Shred the chicken with two forks or cut it into bite-sized chunks, then stir it back into the cooking liquid.
- Slice each potato in half, and top with the shredded chicken, remaining salsa, and any other toppings you like.
How to Serve Whole30 Slow Cooker Salsa Chicken Stuffed Potatoes
Serve these stuffed potatoes hot, topped with your choice of Fresh Tomato Salsa, Easy Guacamole, chopped cilantro, green onion, pickled red onion, and a dollop of sour cream for added flavor. This colorful presentation makes every bite a delight!
How to Store Whole30 Slow Cooker Salsa Chicken Stuffed Potatoes
To store leftovers, let the stuffed potatoes cool down completely. Place them in an airtight container and keep them in the fridge for up to 3 days. You can also freeze the chicken and salsa mixture in a well-sealed container for up to a month.
Tips to Make Whole30 Slow Cooker Salsa Chicken Stuffed Potatoes
- Make sure to scrub the potatoes well before cooking to remove any dirt.
- If you want a little extra heat, choose a spicier salsa.
- Feel free to customize your toppings based on your family’s preferences.
Variation
If you want a different flavor profile, try adding in some taco seasoning along with the salsa, or swap-out the chicken for shredded beef. You can also use sweet potatoes instead of Russet potatoes for a sweeter taste.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken; just extend the cooking time by an hour or so to ensure it cooks all the way through.
2. What can I use instead of salsa?
If you don’t have salsa, you can use diced tomatoes with green chilies or a homemade tomato sauce.
3. Can I cook this recipe on the stovetop?
Absolutely! Cook the chicken and potatoes in a large pot over medium heat for about an hour, stirring occasionally, until everything is cooked through.
With this recipe, you can enjoy a healthy, delicious meal without spending hours in the kitchen. Give these Whole30 Slow Cooker Salsa Chicken Stuffed Potatoes a try, and see how easy wholesome cooking can be!
Whole30 Slow Cooker Salsa Chicken Stuffed Potatoes
Ingredients
Main Ingredients
- 2 pounds boneless (skinless chicken breasts or thighs)
- ¼ teaspoon kosher salt
- 1 cup salsa (divided)
- 4 small Russet potatoes (scrubbed)
Toppings
- as needed Fresh Tomato Salsa
- as needed Easy Guacamole
- as needed Chopped cilantro
- as needed Chopped green onion
- as needed Pickled red onion
- as needed Sour cream
Instructions
Preparation
- Add ½ cup salsa to a 6-quart slow cooker.
- Sprinkle the chicken with the salt, then add it to the slow cooker, flipping once or twice to coat in salsa.
- Place the potatoes on top of the chicken in an even layer.
Cooking
- 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 and set them aside.
- Shred the chicken with two forks or cut it into bite-sized chunks, then stir it back into the cooking liquid.
- Slice each potato in half, and top with the shredded chicken, remaining salsa, and any other toppings you like.
