BBQ Chicken Stuffed Baked Potatoes
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
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.
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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.
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.
slow cooker
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.
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.
Yes. Thighs will take slightly longer (5–7 hours on low) but stay more moist. Remove bones before shredding.
Pierce potatoes with a fork, microwave each 5–8 minutes until tender, then finish in a 400°F oven for 5 minutes for crispier skin if desired.
Yes. Use 8 chicken breasts and 8 potatoes. Cooking time in the slow cooker remains the same; adjust baking time based on potato size.
