Skip to content
Menu
Crockpot Shredded BBQ Chicken Baked Potatoes
Main

Crockpot Shredded BBQ Chicken Baked Potatoes

5 hServes 4Nutri-Score C€€
from @cookinginthemidwest86 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breasts (boneless, skinless)Meat3 pieces
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • paprikaSpices2 g
  • ranch dressing seasoningSpices8 g
  • minced garlic (minced)Produce15 g
  • white vinegarPantry15 ml
  • BBQ sauce (enough to cover the chicken)Pantry250 ml
  • potatoes (large russet, scrubbed)Produce4 pieces
  • olive oil (for rubbing the potatoes)Pantry15 ml
  • butterDairy40 g
  • cheddar cheese (freshly shredded)Dairy120 g
  • sour creamDairy120 g
  • green onions (chopped)Produce3 pieces
  • cooking spray (for the slow cooker)Pantry5 ml

per serving

Nutrition

534kcal

Carbs
44 g
Proteins
36 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Oven
  • Hand mixer
  • Baking tray
  • fork

step by step

Method

  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.
    Step 1

  2. Add the BBQ sauce

    • Pour BBQ sauce over the chicken, using enough to cover it.
    Step 2

  3. Cook the chicken

    • Cover and cook on high for 4 hours or on low for 6 hours.
    Step 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.
    Step 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.
    Step 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.
    Step 6
Get Mezze