@cookinginthemidwest shares an easy and delicious recipe for BBQ chicken stuffed baked potatoes. Tender, shredded BBQ chicken is slow-cooked to perfection and piled high on fluffy baked potatoes with cheese and sour cream.
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Place chicken breasts in the bottom of a slow cooker.
Add vinegar, paprika, garlic powder, onion powder, dried parsley, and minced garlic over the chicken.
Pour the bottle of BBQ sauce over the chicken, ensuring it's fully covered.
Cover the slow cooker and cook on low for 4-6 hours.
About one hour before the chicken is done, prepare and bake the potatoes. Prick them with a fork, rub with oil and salt, and bake at 400°F (200°C) for about 1 hour, or until tender.
Once the chicken is cooked through, shred it directly in the slow cooker using a hand mixer.
Drizzle with a little more BBQ sauce and stir to combine.
Once the potatoes are baked, cut them open lengthwise and fluff the insides with a fork.
Add a tablespoon of butter to each potato and mix it in.
Top each potato with a generous scoop of the shredded BBQ chicken.
Sprinkle with shredded cheese.
Add a dollop of sour cream and garnish with fresh chives, if desired.
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