Ingredients
Units
Scale
- Nonstick cooking spray
- 1 1/2 cups prepared salsa (you can use mild, medium, or hot)
- 1 1/2 pounds small red or gold potatoes (equals about 8-9 small potatoes)
- 1.25 pounds boneless, skinless chicken thighs (about 4 pieces)
Instructions
- Spray the inside of a medium or large crockpot lightly with nonstick cooking spray.
- Spoon or pour the salsa into the bottom of the crockpot.
- Next, wash the potatoes and pat them dry. Place them in the crockpot on top of the salsa. If the potatoes are larger than 2-inches in diameter, you can cut them in half or quarter them.
- Use tongs to place the chicken thighs on top of the potatoes and salsa.
- Place the lid on the crockpot and set to low temperature for 8 hours or high temperature for 5-6 hours.
- When the cook time is up, remove the lid. You can either use a serving spoon to serve the chicken pieces with the potatoes whole, or you can use a spatula to mix together the chicken, salsa, and potatoes, and serve it more like a stew.
- Top the mixture with your favorite toppings including chopped cilantro, extra salsa, guacamole, avocado slices, yogurt or sour cream (use dairy-free versions for dairy-free diets), shredded cheese, or sliced jalapenos (I personally love pickled candied jalapenos).
- Serve hot.
Notes
- This recipe can easily be doubled for more servings.
- Store any leftovers in an airtight container for up to 4 days. Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main dish
- Method: Slow cooker
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 331
- Sugar: 4 g
- Sodium: 614 mg
- Fat: 6.5 g
- Saturated Fat: 1.7 g
- Carbohydrates: 34.1 g
- Fiber: 4.8 g
- Protein: 33.8 g
- Cholesterol: 140.1 mg