Description
These Slow Cooker BBQ Chicken Loaded Baked Potatoes combine tender, flavorful BBQ chicken cooked low and slow in a crockpot with crispy, fluffy baked russet potatoes, topped with cheddar cheese, sour cream, and green onions for a hearty and satisfying meal.
Ingredients
Slow Cooker 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
Loaded Baked Potatoes
- 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
Instructions
- Prepare the Chicken: Place the chicken thighs in the slow cooker along with BBQ sauce, garlic powder, onion powder, salt, and pepper. Mix gently to coat the chicken evenly.
- Cook the Chicken: Cover the slow cooker and cook on LOW for 5-6 hours or on HIGH for 3 hours until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Shred the Chicken: Remove the cooked chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the crockpot, stirring well to coat with the sauce. Keep warm until ready to serve.
- Bake the Potatoes: Preheat the oven to 400°F (200°C). Scrub the russet potatoes clean and dry them thoroughly. Lightly spray them with cooking spray or rub with olive oil, then sprinkle with salt.
- Cook the Potatoes: Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, until the skins are crispy and the insides are soft when pierced with a fork.
- Assemble the Loaded Potatoes: Slice each baked potato open lengthwise and fluff the insides with a fork. Top each with warm shredded BBQ chicken, shredded cheddar cheese, a dollop of sour cream, and chopped green onions.
- Serve and Enjoy: Add any optional toppings such as crumbled bacon, pickled jalapeños, or extra BBQ sauce to taste. Serve immediately.
Notes
- Use boneless skinless chicken thighs for the best flavor and tenderness.
- Sweet Baby Ray’s BBQ sauce is recommended, but any favorite BBQ sauce will work.
- Make sure to check the internal temperature of the chicken to ensure food safety.
- Baking the potatoes directly on the oven rack yields crispier skins.
- Feel free to customize the toppings with extras like crumbled bacon or jalapeños for added flavor.
- Leftover chicken can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours 10 minutes (includes 45-60 minutes baking potatoes plus slow cooking time)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
