1-First Step: Gather and Prep Start by collecting your ingredients. Trim any excess fat from the 2 pounds of boneless, skinless chicken, and scrub the 4 small Russet potatoes. Measure out 1 cup of salsa, using half in the cooker and saving the rest for topping. This prep takes under 5 minutes with no chopping needed, making it ideal for quick meal assembly.

2-Second Step: Build the Layers Add ½ cup salsa to your 6-quart slow cooker for a flavorful base. Sprinkle the chicken with ¼ teaspoon kosher salt and place it in the cooker, flipping it once or twice to coat. Arrange the potatoes on top in an even layer to ensure they cook through properly.

3-Third Step: Cook and Finish Cover and cook on high for 4 hours or low for 6 hours until everything is tender. Once done, remove the potatoes with tongs and set them aside. Shred the chicken with forks and mix it back into the liquid, then top each halved potato with the shredded chicken, the remaining salsa, and your chosen toppings like cilantro or cheese.