Salsa Verde Chicken Twice Baked Potatoes

Ingredients

  • 1 Pound boneless skinless chicken breasts
  • 1 16 ounce Jar salsa verde I like to use Herdez brand
  • 6 Large baking potatoes
  • 2-3 Cups shredded cheddar cheese
  • Salt & Pepper to taste
  • Toppings : green onion sour cream, black beans, sliced olives, tomato., optional

Instructions

  1. Place chicken breasts in bottom of slow cooker
  2. Pour salsa verde over chicken
  3. Cook on low for 6-8 hours
  4. Preheat oven to 350 degrees
  5. Pierce potatoes all over with a fork, place on baking sheet, and cook in preheated oven for 30 minutes.
  6. Remove potatoes from oven and rub them with olive oil and sprinkle with salt. Return to oven and continue cooking for 30-45 minutes, until tender.
  7. When potatoes come out of the oven, remove the chicken from the slow cooker and shred.
  8. Cut potatoes in half horizontally, and scoop the potato flesh out into a large bowl, being careful to preserve the skins.
  9. Mash the potato with a fork, adding salt and pepper as desired.
  10. Add the shredded chicken and half of the cheese to the potato and mix to combine.
  11. Scoop the potato mixture back into the empty skins, and top with remaining cheese.
  12. Bake in preheated oven for 10 minutes, or until filling is hot and cheese is melted.
  13. ***COOK TIME IS THE TIME THAT THE CHICKEN IS IN THE SLOW COOKER