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Crockpot Shredded BBQ Chicken Baked Potatoes
Plat

Crockpot Shredded BBQ Chicken Baked Potatoes

5 hPour 4Nutri-Score C€€
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken breasts (boneless, skinless)Viandes3 morceaux
  • saltÉpices5 g
  • black pepper (ground)Épices2 g
  • paprikaÉpices2 g
  • ranch dressing seasoningÉpices8 g
  • minced garlic (minced)Fruits et légumes15 g
  • white vinegarÉpicerie15 ml
  • BBQ sauce (enough to cover the chicken)Épicerie250 ml
  • potatoes (large russet, scrubbed)Fruits et légumes4 morceaux
  • olive oil (for rubbing the potatoes)Épicerie15 ml
  • butterProduits laitiers40 g
  • cheddar cheese (freshly shredded)Produits laitiers120 g
  • sour creamProduits laitiers120 g
  • green onions (chopped)Fruits et légumes3 morceaux
  • cooking spray (for the slow cooker)Épicerie5 ml

par portion

Nutrition

534kcal

Glucides
44 g
Protéines
36 g
Lipides
24 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Mijoteuse
  • Four
  • Batteur électrique
  • Plaque de cuisson
  • fork

pas à pas

Préparation

  1. Prepare the slow cooker

    • Spray the slow cooker with cooking spray.
    • Add the chicken breasts, minced garlic, white vinegar, salt, pepper, paprika and ranch seasoning.
    Étape 1
  2. Add the BBQ sauce

    • Pour BBQ sauce over the chicken, using enough to cover it.
    Étape 2
  3. Cook the chicken

    • Cover and cook on high for 4 hours or on low for 6 hours.
    Étape 3
  4. Bake the potatoes

    • Prick the potatoes with a fork and rub with olive oil and salt.
    • Bake at 200 °C for about 1 hour, until tender.
    Étape 4
  5. Shred the chicken

    • Shred the cooked chicken with a hand mixer or two forks.
    • Stir well and add a little more BBQ sauce if needed.
    Étape 5
  6. Assemble the potatoes

    • Slice the baked potatoes open and add butter.
    • Top with a big scoop of shredded BBQ chicken, shredded cheddar, sour cream and chopped green onions.
    Étape 6