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Slow Cooker BBQ Chicken Loaded Baked Potatoes Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. Cook the Chicken: Cover the slow cooker and cook on low for 4 hours (240 minutes) until the chicken is tender and easily shredded.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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Find it online: https://freshandtastyrecipes.com/slow-cooker-bbq-chicken-loaded-baked-potatoes-recipe/