Ingredients
Scale
- Chicken breasts (boneless, skinless) 2 lbs
- Salsa (Whole30 compliant) 16 oz
- Taco seasoning (Whole30 compliant) 2 tbsp
- Large russet potatoes 4 large
- Olive oil 1 tbsp
- Green onions (chopped, for topping) 2-3
- Avocado (diced, for topping) 1
- Chili powder 1 tsp
Instructions
- Step 1: Place chicken breasts in the slow cooker. Sprinkle with taco seasoning and pour salsa over the chicken.
- Step 2: Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shreds.
- Step 3: While the chicken is cooking, scrub the potatoes and pierce each several times with a fork. Rub with olive oil and sprinkle with chili powder. Bake at 400°F (200°C) for 45-60 minutes, or until tender.
- Step 4: Once the chicken is cooked, shred it with two forks directly in the slow cooker.
- Step 5: Slice the baked potatoes open and fluff the insides with a fork.
- Step 6: Spoon the shredded salsa chicken over the baked potatoes and top with green onions and diced avocado.
Notes
- Store leftover salsa chicken separately from the baked potatoes to prevent them from getting soggy.
- For a quick lunch, reheat the shredded chicken in the microwave and serve over a bed of cauliflower rice.
- Add a dollop of Whole30 compliant mayo or cashew cream for extra creaminess.
- For extra flavor, brown the chicken in a skillet before adding it to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American