Description
This Slow Cooker BBQ Chicken Loaded Baked Potatoes recipe combines tender, flavorful BBQ chicken cooked low and slow with perfectly baked russet potatoes loaded with cheddar cheese, sour cream, and green onions. Ideal for an easy weeknight dinner, this meal offers a comforting blend of smoky, tangy BBQ flavors with creamy and crispy baked potato textures.
Ingredients
Chicken and BBQ Sauce
- 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
Baked Potatoes
- 4 large russet potatoes
- Cooking spray or olive oil for coating
- Salt for sprinkling
Toppings
- 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
- Prepare the Chicken: In the slow cooker, place the boneless skinless chicken thighs and add BBQ sauce, garlic powder, onion powder, salt, and pepper. Mix lightly to coat the chicken evenly with the spices and sauce.
- Cook the Chicken: Cover the slow cooker and cook on LOW for 5-6 hours or on HIGH for 3 hours. The chicken should be very tender and reach an internal temperature of 165°F (74°C).
- Shred the Chicken: Remove the cooked chicken from the slow cooker and shred it finely with two forks. Return the shredded chicken to the crockpot and stir to coat thoroughly in the remaining BBQ sauce. Keep warm until ready to serve.
- Bake the Potatoes: Preheat the oven to 400°F (200°C). Scrub the russet potatoes clean, dry them well, then spray with cooking spray or rub a little olive oil over their skins. Sprinkle each potato with salt for flavor and crispiness.
- Bake Until Tender: Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes or until the skins are crispy and the insides become soft when pierced with a fork.
- Assemble the Loaded Potatoes: Once baked, slice each potato open lengthwise and fluff the insides gently with a fork. Top generously with warm BBQ shredded chicken, shredded cheddar cheese, a dollop of sour cream, chopped green onions, and any additional optional toppings like crumbled bacon or pickled jalapeños.
- Serve and Enjoy: Serve immediately while the potatoes are hot and loaded with toppings to enjoy the contrast of textures and rich flavors.
Notes
- You can substitute chicken thighs with chicken breasts if preferred, but thighs remain more tender and flavorful.
- For extra smoky flavor, add a teaspoon of smoked paprika to the chicken seasoning.
- Make sure to check the doneness of potatoes by piercing with a fork to avoid undercooking.
- Leftover shredded BBQ chicken can be refrigerated and used in sandwiches or salads within 3 days.
- If you want crispier potato skins, bake the potatoes directly on the oven rack without foil or pans.
- Prep Time: 15 minutes
- Cook Time: 5 hours 55 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
