Description
This Slow Cooker BBQ Chicken Loaded Baked Potatoes recipe combines tender, flavorful BBQ chicken cooked low and slow with fluffy baked russet potatoes loaded with cheese, sour cream, and green onions. Perfect for an easy weeknight dinner, this dish offers a comforting mix of smoky, tangy, and creamy flavors.
Ingredients
For the BBQ Chicken
- 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
For the Baked Potatoes
- 4 large russet potatoes
- Cooking spray or olive oil
- Salt
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: Place the chicken thighs, BBQ sauce, garlic powder, onion powder, salt, and pepper into the slow cooker. Stir to combine all ingredients evenly.
- Cook the Chicken: Cover and cook on LOW for 5-6 hours or on HIGH for 3 hours until the chicken is tender and fully cooked with an internal temperature of 165°F (74°C).
- Shred the Chicken: Remove chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it to coat well in the sauce. Keep warm until ready to serve.
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and dry them thoroughly. Lightly spray or rub the potatoes with cooking spray or olive oil and sprinkle with salt.
- Cook the Potatoes: Place the potatoes directly on the oven rack or a baking sheet. Bake for 45 to 60 minutes until the skins are crispy and the insides are soft when pierced with a fork.
- Assemble the Loaded Potatoes: Slice each baked potato lengthwise and fluff the interior with a fork. Top generously with warm BBQ chicken, shredded cheddar cheese, a dollop of sour cream, and chopped green onions. Add optional toppings like crumbled bacon or pickled jalapeños if desired.
- Serve and Enjoy: Serve immediately while warm and enjoy the loaded baked potatoes packed with BBQ chicken and classic toppings.
Notes
- Use boneless, skinless chicken thighs for the best tenderness and flavor.
- Feel free to customize toppings such as adding jalapeños for a spicy kick or extra BBQ sauce for saucier potatoes.
- Russet potatoes are ideal for baking due to their fluffy interior and sturdy skin.
- Cooking times for potatoes may vary based on size; pierce with a fork to check doneness.
- Leftover BBQ chicken can be stored in the refrigerator for up to 3 days and used in sandwiches or salads.
- Prep Time: 15 minutes
- Cook Time: 4 hours 10 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
