Name: Slow Cooker BBQ Chicken Loaded Baked Potatoes Recipe
Prep time: 10 min
Cook time: 4 h 10 min
Total time: PT-490821H22M50S
Cuisine: American
Ingredients: 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; 4 large russet potatoes; Cooking spray or olive oil; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1/4 cup chopped green onions; Optional toppings: crumbled bacon, pickled jalapeños, extra BBQ sauce

Jump to Recipe· 4.1 from 49 reviews

If you’re craving a meal that brings together smoky, tangy barbecue flavors with the comforting heartiness of baked potatoes, then you are absolutely going to love this Slow Cooker BBQ Chicken Loaded Baked Potatoes Recipe. Imagine tender chicken cooked low and slow in rich BBQ sauce, shredded and piled high onto crispy-skinned russet potatoes, then finished with gooey cheddar, cool sour cream, and the fresh bite of green onions. This recipe is the perfect weeknight dinner to impress family or friends without spending hours in the kitchen, plus it’s endlessly customizable to suit your favorite toppings.

Ingredients You’ll Need

The image shows four large brown potatoes with rough skin placed on a small wooden board with a handle in the center. To the right of the board is a clear plastic container holding raw pink chicken thighs. Above these items are five small white dishes in a row; from left to right, the first dish contains off-white powder, the second holds white sour cream, the third has chopped green onions, the fourth is filled with dark red barbecue sauce, and the fifth contains shredded orange cheddar cheese. On the far left side, there are two wooden salt and pepper grinders. The surface beneath everything is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and the way each ingredient plays a starring role. From the juicy chicken that soaks up every bit of BBQ goodness, to the fluffy potatoes that act as the perfect vessel, each component has been chosen to build layers of comforting, savory flavor and pleasing textures.

1 1/2 lbs boneless skinless chicken thighs: Thighs stay juicy and tender after long cooking, perfect for shredding.
1 cup BBQ sauce (I used Sweet Baby Ray’s): Choose your favorite for the sauce that defines the flavor.
1/2 teaspoon garlic powder: Adds depth and a hint of savory warmth.
1/2 teaspoon onion powder: Complements garlic for a balanced seasoning base.
Salt & pepper to taste: Essential for enhancing all the other flavors.
4 large russet potatoes: Ideal for baking with a fluffy interior and crisp skin.
Cooking spray or olive oil: To crisp up those potato skins perfectly.
1 cup shredded cheddar cheese: Sharpness that melts gloriously over the hot chicken.
1/2 cup sour cream: Adds cool creaminess and tang.
1/4 cup chopped green onions: Fresh and mildly pungent for brightness.
Optional: crumbled bacon, pickled jalapeños, extra BBQ sauce: Personalize your topped potatoes with fun add-ons.

How to Make Slow Cooker BBQ Chicken Loaded Baked Potatoes Recipe

Step 1: Prepare the Chicken

Start by placing the boneless skinless chicken thighs right into your slow cooker. Add the BBQ sauce, garlic powder, onion powder, and a good pinch of salt and pepper. This simple seasoning mix marinates the chicken gently as it cooks, building layers of flavor that will saturate each tender bite.

Step 2: Slow Cook to Perfection

Cover the slow cooker and set it on low for about 5 to 6 hours, or if you’re short on time, cooking on high for 3 hours works just fine. The chicken should be incredibly tender and cooked through with the internal temperature reaching 165°F—this slow cooking method gives you juicy, pull-apart chicken that’s infused with BBQ sauce’s smoky sweetness.

Step 3: Shred and Coat

Once the chicken is done, take it out and shred it with two forks. Then stir it back into the remaining sauce in the slow cooker, letting it soak up even more flavor while you prepare your potatoes. Keep it warm until serving time so every bite is as saucy and delicious as the first.

Step 4: Bake the Potatoes

While the chicken’s finishing up, preheat your oven to 400°F (200°C). Scrub those russet potatoes clean, dry them well, and lightly coat with cooking spray or olive oil, then sprinkle with salt to help create a crispy, flavorful skin. Place them right on the oven rack or on a baking sheet, and bake for 45 to 60 minutes. The skin will become perfectly crisp while the inside gets soft and fluffy—just what you want for loaded potatoes.

Step 5: Assemble Your Loaded Potatoes

Slice each baked potato open and fluff the insides with a fork. Pile on the warm, shredded BBQ chicken, then sprinkle with shredded cheddar cheese so it melts into all those nooks and crannies. Top with a generous dollop of sour cream and scatter chopped green onions over the top. Don’t forget to add any extras like crispy bacon bits, pickled jalapeños, or a drizzle of extra BBQ sauce to amp up the flavors and textures.

How to Serve Slow Cooker BBQ Chicken Loaded Baked Potatoes Recipe

A baked potato with a rough brown skin is split open and filled with a soft, white mashed potato base. On top, there is a thick layer of dark reddish-brown barbecue sauce with visible meat chunks, followed by a dollop of white sour cream. Bright orange shredded cheddar cheese and chopped green onions are scattered on the top. The potato sits on a wooden tray with some cheese pieces around it. In the background, there is a white bowl with shredded cheddar cheese and a white bowl filled with chopped green onions on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing is where you add personality to this dish. I love a sprinkling of chopped green onions for freshness and color. Crumbled bacon gives a crunchy, smoky punch that pairs beautifully with the savory chicken. Lastly, a few pickled jalapeños bring pleasing heat and a vinegar tang that cuts through the richness.

Side Dishes

Since this dish is fairly hearty on its own, lighter sides work best. Consider a crisp green salad with a bright vinaigrette or roasted vegetables seasoned simply with olive oil, salt, and pepper. For something a bit more indulgent, creamy coleslaw works wonderfully alongside the BBQ flavors and adds a delightful crunch.

Creative Ways to Present

If you want to shake things up, try serving the shredded BBQ chicken as a topping bar alongside baked potato halves. Let everyone build their own loaded potato with an array of toppings. Alternatively, scoop out the potato flesh, mix with some cheese and sour cream, then top with the chicken and broil briefly for a twice-baked potato experience with BBQ flair.

Make Ahead and Storage

Storing Leftovers

Use airtight containers to store any leftover shredded BBQ chicken and baked potatoes. The chicken sauce helps keep it moist and flavorful even after refrigeration. Leftovers will last about 3 to 4 days in the fridge, making it great for easy lunches or dinners later in the week.

Freezing

You can freeze the shredded BBQ chicken but it’s best to freeze it separately from the potatoes for quality’s sake. Store the chicken in freezer-safe bags or containers for up to 3 months. Baked potatoes can be frozen too, but the texture may change slightly upon reheating, so it’s best to enjoy them fresh when possible.

Reheating

Reheat the chicken gently on the stove or in a microwave, stirring occasionally to redistribute the sauce. To reheat potatoes, warming them in the oven at 350°F helps crisp up the skins again and heats them evenly for that perfect loaded potato feel.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts can work but keep in mind they tend to be leaner and may dry out more easily in the slow cooker. To counter that, you might shorten cooking time or add a bit more BBQ sauce for moisture.

What if I don’t have a slow cooker?

You can make this on the stovetop or in a pressure cooker too. On the stove, simmer the chicken gently in BBQ sauce until tender, and for a pressure cooker, about 15-20 minutes at high pressure works well.

Can I use a different type of potato?

Russet potatoes are best for their fluffy interior and crispy skins, but Yukon Gold or even sweet potatoes could be fun alternatives, offering different flavors and textures.

How spicy is this dish?

This recipe is mild by default, relying on savory, sweet BBQ flavors. If you like heat, try adding jalapeños or a few dashes of hot sauce to the chicken before cooking or as toppings.

Is this recipe gluten-free?

Yes! Just double-check that your BBQ sauce is gluten-free, and all other ingredients are naturally gluten-free, making this a safe and delicious option for gluten-sensitive eaters.

Final Thoughts

This Slow Cooker BBQ Chicken Loaded Baked Potatoes Recipe has quickly become one of my favorite go-to dishes when I want something satisfying, flavorful, and fuss-free. It effortlessly combines everyday ingredients into a meal that feels special and comforting all at once. I encourage you to try it, tweak it with your favorite add-ons, and most importantly, enjoy every delicious bite with your loved ones.