BBQ Chicken Stuffed Baked Potatoes

Name: BBQ Chicken Stuffed Baked Potatoes
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 2 lbs); 1 tbsp white vinegar; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried parsley; 1 tbsp minced garlic; 1 bottle (18 oz) BBQ sauce, plus more for drizzling; 4 large russet potatoes; 4 tbsp butter; 2 cups shredded cheddar jack cheese; 1/2 cup sour cream; 1 tbsp fresh chives, chopped (for garnish)

BBQ Chicken Stuffed Baked Potatoes combine tender, slow-cooked shredded chicken in tangy BBQ sauce with fluffy baked russet potatoes, topped with cheese and sour cream for a complete comfort-food meal.

⚡Slow Cooker

🌍American 🏷️Bbq chicken 🏷️Stuffed baked potato 🏷️Slow cooker 🏷️Crock-pot recipe

🏷️Comfort food

🏷️Weeknight dinner

-0:00

cookinginthemidwestonTikTok

Total

4h 10m

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

4 boneless, skinless chicken breasts (about 2 lbs)
1 tbsp white vinegar
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1 tbsp minced garlic
1 bottle (18 oz) BBQ sauce, plus more for drizzling
4 large russet potatoes
4 tbsp butter
2 cups shredded cheddar jack cheese
1/2 cup sour cream
1 tbsp fresh chives, chopped (for garnish)optional

13 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Place chicken breasts in the bottom of a slow cooker.
2
Add vinegar, paprika, garlic powder, onion powder, dried parsley, and minced garlic over the chicken.
3
Pour the bottle of BBQ sauce over the chicken, ensuring it's fully covered.
4
Cover the slow cooker and cook on low for 4-6 hours.
5
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.
6
Once the chicken is cooked through, shred it directly in the slow cooker using a hand mixer.
7
Drizzle with a little more BBQ sauce and stir to combine.
8
Once the potatoes are baked, cut them open lengthwise and fluff the insides with a fork.
9
Add a tablespoon of butter to each potato and mix it in.
10
Top each potato with a generous scoop of the shredded BBQ chicken.
11
Sprinkle with shredded cheese.
12
Add a dollop of sour cream and garnish with fresh chives, if desired.

Was this recipe helpful?

Tips & Notes

Pro tips

Pierce potatoes deeply with a fork before baking to ensure even cooking and fluffy interiors.
Shred chicken while still warm for easier, more consistent pieces; let cool slightly if needed for safety.
Reserve 1–2 cups of cooking liquid before shredding to moisten the chicken further or thin the sauce if too thick.
Bake potatoes while chicken finishes in the slow cooker to time both components to finish together.

Substitutions

Boneless, skinless chicken breasts → bone-in chicken thighs (adds moisture; extend cooking 1–2 hours)
BBQ sauce → Kansas City-style or spicy mustard-based sauce (adjust seasoning; reduce added vinegar)
Russet potatoes → Yukon gold or red potatoes (smaller; reduce baking time by 5–10 minutes)
Sour cream → Greek yogurt or ranch dressing (lighter; similar topping effect)

Storage & make-ahead

Store cooled stuffed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat covered at 350°F for 10–15 minutes, or microwave individual portions until warm.

Equipment

slow cooker

Common Questions

Can I make the BBQ chicken ahead of time?

Yes. Cook the chicken in the slow cooker up to 2 days ahead, refrigerate in an airtight container, then reheat gently before serving over freshly baked potatoes.

How long do chicken breasts take to shred in the slow cooker?

With BBQ sauce and seasonings, boneless skinless breasts typically shred easily after 4–6 hours on low or 2–3 hours on high. Check for tenderness with a fork.