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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 Course
  • Method: Slow Cooking
  • Cuisine: American

Description

Enjoy this comforting and hearty Slow Cooker BBQ Chicken Loaded Baked Potatoes recipe. Tender chicken thighs slow-cooked in tangy BBQ sauce pair perfectly with fluffy baked russet potatoes and classic toppings like cheddar cheese, sour cream, green onions, and optional bacon or pickled jalapeños to add a smoky, spicy kick. This easy, make-ahead meal is perfect for busy weeknights or casual gatherings.

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 Potatoes & 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. Prepare the Slow Cooker Chicken: Place the chicken thighs in your slow cooker. Sprinkle garlic powder, onion powder, salt, and pepper evenly over the chicken. Pour the BBQ sauce on top, ensuring the chicken is well coated. Cover and cook on low for 4 hours or until the chicken is tender and easily shredded.
  2. Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce in the slow cooker to keep it moist and flavorful.
  3. Prepare the Potatoes: Preheat your oven to 425°F (220°C). Scrub the russet potatoes clean, then dry them. Lightly coat each potato with cooking spray or olive oil and prick several times with a fork to allow steam to escape during baking.
  4. Bake the Potatoes: Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until tender and cooked through when pierced with a fork.
  5. Assemble the Loaded Potatoes: Once baked, slice each potato open lengthwise without cutting all the way through. Fluff the inside slightly with a fork. Spoon generous amounts of the BBQ shredded chicken over each potato.
  6. Add Toppings: Top each potato with shredded cheddar cheese, a dollop of sour cream, and sprinkle chopped green onions over the top. Add optional crumbled bacon, pickled jalapeños, or drizzle with extra BBQ sauce if desired.
  7. Serve and Enjoy: Serve the loaded potatoes warm as a filling and flavorful main dish perfect for a family dinner or casual entertaining.

Notes

  • To speed up potato baking, you can microwave them for 5-6 minutes before placing in the oven.
  • For a spicier twist, add cayenne pepper or hot sauce to the BBQ sauce before slow cooking.
  • Leftover BBQ chicken is great for sandwiches or salads the next day.
  • Make sure not to overfill the slow cooker to ensure even cooking of the chicken.
  • Russet potatoes work best because of their fluffy interior after baking.

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