If you’re craving a comforting meal that combines the smoky richness of barbecue with the satisfying heartiness of baked potatoes, the Slow Cooker BBQ Chicken Loaded Baked Potatoes Recipe is your new best friend. This dish transforms simple ingredients into a flavor-packed experience, where tender slow-cooked chicken mingles with tangy BBQ sauce and melts into fluffy baked potatoes loaded with all your favorite toppings. It’s one of those meals that feels effortlessly indulgent yet incredibly homey, perfect for busy weeknights or weekend gatherings.
Ingredients You’ll Need
Gathering just a handful of straightforward ingredients sets you up for success with this recipe. Each one plays a pivotal role, from the juicy chicken thighs that soak up all that sweet and smoky BBQ sauce, to the russet potatoes that provide the perfect fluffy base to load up with cheesy, creamy, and savory toppings.
- 1 1/2 lbs boneless skinless chicken thighs: These stay juicy and tender during slow cooking, making them perfect for shredding.
- 1 cup BBQ sauce: Sweet Baby Ray’s or your favorite brand adds signature smoky sweetness.
- 1/2 teaspoon garlic powder: Adds subtle aroma and depth to the chicken flavor.
- 1/2 teaspoon onion powder: Enhances the savory profile beautifully without overpowering.
- Salt & pepper to taste: Essential for balancing and bringing out all the flavors.
- 4 large russet potatoes: These hearty tubers bake into fluffy shells that hold all the delicious toppings.
- Cooking spray or olive oil: For prepping the potatoes and ensuring nice crispy skins.
- 1 cup shredded cheddar cheese: Gooey, melty cheese that tops the potatoes perfectly.
- 1/2 cup sour cream: Creamy topping that adds cool tang and richness.
- 1/4 cup chopped green onions: Fresh bite and vibrant color to finish the dish.
- Optional: crumbled bacon, pickled jalapeños, extra BBQ sauce: Customize with these to elevate texture, spice, and flavor.
How to Make Slow Cooker BBQ Chicken Loaded Baked Potatoes Recipe
Step 1: Prepare the Chicken
Start by seasoning the chicken thighs evenly with garlic powder, onion powder, salt, and pepper. Place them in your slow cooker, then pour the BBQ sauce over the top, making sure each piece is well coated. This step is the foundation of that unmistakable BBQ flavor that will fill your kitchen as it cooks low and slow for about 4 hours.
Step 2: Bake the Potatoes
While your chicken is simmering away, prepare the russet potatoes. Preheat your oven to 400°F (200°C), scrub the potatoes clean, then rub them with olive oil or spray with cooking spray. Poke each one a few times with a fork to let steam escape, then place directly on the oven rack. Bake until skins are crisp and insides tender, roughly 45 minutes to an hour.
Step 3: Shred the Chicken
Once the chicken reaches that perfect fall-apart stage, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the BBQ sauce in the slow cooker to soak up even more flavor and stay warm. This juicy BBQ chicken filling is what makes this recipe so addictive.
Step 4: Assemble Your Loaded Baked Potatoes
Slice each baked potato lengthwise and gently fluff the insides with a fork to create a pillow for the toppings. Pile on a generous scoop of BBQ chicken, sprinkle with cheddar cheese, then pop them under the broiler for just a couple of minutes for that melty, bubbly cheesy finish. Top with sour cream, green onions, and if you like, some crispy bacon or pickled jalapeños for an extra kick.
How to Serve Slow Cooker BBQ Chicken Loaded Baked Potatoes Recipe
Garnishes
The beauty of this recipe is in the toppings. Fresh chopped green onions add a bright, oniony crunch, while dollops of cool sour cream balance the smoky, tangy BBQ flavors. Crumbled bacon gives a salty crunch, and for those who like a bit of heat, pickled jalapeños provide just the right zing.
Side Dishes
This dish stands tall on its own but pairs wonderfully with crisp salads or steamed veggies to lighten the plate. A fresh coleslaw or simple garden salad adds a refreshing contrast to the rich chicken and cheesy potatoes. Cornbread or garlic bread can also complement the southern BBQ vibe if you want to complete the feast.
Creative Ways to Present
Get playful by turning loaded baked potatoes into a more shareable platter by stuffing a large baking dish with the entire batch and smothering it in BBQ chicken and toppings for a cheesy casserole experience. Or stack smaller baked potato halves in a layered arrangement for a fun appetizer twist at your next gathering.
Make Ahead and Storage
Storing Leftovers
Leftover BBQ chicken and baked potatoes can be stored covered in the refrigerator for up to 3 days. Store the chicken separately from the potatoes to keep textures at their best, and keep cheese and sour cream toppings fresh until serving.
Freezing
The shredded BBQ chicken freezes beautifully in airtight containers or freezer bags for up to 3 months. It’s best to freeze the potatoes without toppings, then reheat and add fresh garnishes. This way, you preserve the best flavors and textures.
Reheating
Reheat your BBQ chicken on the stove or microwave until warmed through, adding a little water or extra BBQ sauce to keep it moist. Warm the potatoes in the oven at 350°F until heated, then reapply cheese and other toppings before serving. This helps maintain that freshly baked feeling.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well, but keep in mind they can dry out more easily. Slow cook them on low heat and check periodically to maintain tenderness.
What type of BBQ sauce is best?
Sweet and smoky BBQ sauces like Sweet Baby Ray’s are great starting points, but feel free to experiment with spicy, tangy, or mustard-based sauces to customize the flavor profile to your liking.
How do I know when the potatoes are fully cooked?
Test the potatoes by inserting a fork or skewer; it should slide in easily without resistance. The skin should be crisp, but the inside soft and fluffy.
Can I make this recipe gluten-free?
Yes! Just be sure to choose a gluten-free BBQ sauce and check any optional toppings to keep it safe for gluten-sensitive diets.
Is it possible to make this recipe in an instant pot?
Yes, you can adapt the chicken part using the slow cooker function or pressure cook to reduce time, but baking the potatoes separately in the oven is recommended for the best texture.
Final Thoughts
There’s something wonderfully satisfying about the Slow Cooker BBQ Chicken Loaded Baked Potatoes Recipe that brings warmth and joy to any mealtime. Whether you’re feeding a crowd or enjoying a cozy dinner for a few, this dish is packed with bold flavors and simple steps that anyone can master. I hope you give it a try soon—it’s sure to become a beloved staple in your recipe rotation.
Print
Slow Cooker BBQ Chicken Loaded Baked Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker BBQ Chicken Loaded Baked Potatoes recipe combines tender, flavorful BBQ chicken cooked low and slow with fluffy baked potatoes and delicious toppings. Perfect for an easy weeknight meal, these loaded potatoes are topped with cheddar cheese, sour cream, green onions, and optional bacon or pickled jalapeños for a hearty, comforting dish everyone will love.
Ingredients
For the BBQ Chicken
- 1 1/2 lbs boneless skinless chicken thighs
- 1 cup BBQ sauce (Sweet Baby Ray’s recommended)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt & pepper to taste
For the Baked Potatoes and Toppings
- 4 large russet potatoes
- Cooking spray or olive oil (for coating potatoes)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- Optional: crumbled bacon, pickled jalapeños, extra BBQ sauce
Instructions
- Prep the Chicken: Season the chicken thighs with garlic powder, onion powder, salt, and pepper. Place the chicken in the slow cooker and pour the BBQ sauce over the top, ensuring all pieces are well coated.
- Cook the Chicken: Cover the slow cooker and cook on low for 4 hours (240 minutes) until the chicken is tender and easily shredded.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the BBQ sauce.
- Prepare the Potatoes: While the chicken is cooking, wash and dry the russet potatoes. Lightly coat them with cooking spray or olive oil. Pierce each potato several times with a fork.
- Bake the Potatoes: Preheat the oven to 425°F (220°C). Place the potatoes directly on the oven rack and bake for 45-60 minutes until skins are crispy and the potatoes are soft inside.
- Assemble the Loaded Potatoes: Once the potatoes are baked, slice each potato open lengthwise and fluff the inside with a fork. Top generously with the shredded BBQ chicken, cheddar cheese, sour cream, chopped green onions, and any optional toppings like bacon or pickled jalapeños.
- Serve: Serve the loaded BBQ chicken baked potatoes hot, optionally with extra BBQ sauce on the side for dipping or drizzling.
Notes
- Using boneless, skinless chicken thighs keeps the meat juicy and tender during slow cooking.
- Sweet Baby Ray’s BBQ sauce is recommended for a balanced sweet and smoky flavor, but feel free to use your favorite brand.
- Baking the potatoes separately ensures a crisp skin; alternatively, you can microwave them for faster prep but the skin won’t be as crispy.
- Optional toppings like pickled jalapeños add a nice tangy heat for those who enjoy spice.
- Leftover shredded BBQ chicken can be stored in the refrigerator for up to 3 days and used in sandwiches or salads.
