Description
This Slow Cooker BBQ Chicken Loaded Baked Potatoes recipe combines tender, flavorful BBQ chicken cooked low and slow with fluffy baked russet potatoes, topped with melty cheddar cheese, sour cream, green onions, and optional crispy bacon for a comforting and hearty meal that’s perfect for busy days.
Ingredients
Scale
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 Potatoes and Toppings
- 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: crumbled bacon, pickled jalapeños, extra BBQ sauce
Instructions
- Prepare the Chicken: Season the chicken thighs with garlic powder, onion powder, salt, and pepper. Place them in the slow cooker and pour BBQ sauce over the chicken, making sure each piece is well coated.
- Cook the Chicken: Set the slow cooker to low and cook the chicken for 4 hours (240 minutes) until it is tender and easily shredded with a fork.
- Preheat and Prepare Potatoes: About 1 hour before the chicken is done, preheat your oven to 400°F (205°C). Wash the russet potatoes thoroughly, pat dry, and prick each potato several times with a fork. Lightly coat the potatoes with cooking spray or olive oil and place them directly on the oven rack or baking sheet.
- Bake the Potatoes: Bake the potatoes for about 45-60 minutes until the skins are crispy and insides are soft and fluffy when pierced with a fork.
- Shred the Chicken: Once cooked, remove the chicken thighs from the slow cooker and shred them using two forks. Mix the shredded chicken back into the remaining BBQ sauce in the slow cooker to keep it moist and flavorful.
- Assemble the Loaded Potatoes: Cut a slit down the center of each baked potato and gently fluff the insides with a fork. Spoon generous amounts of BBQ chicken over each potato, then top with shredded cheddar cheese so it melts over the warm chicken and potato.
- Add Toppings: Finish with a dollop of sour cream, sprinkle with chopped green onions, and add optional toppings such as crumbled bacon, pickled jalapeños, or extra BBQ sauce to taste.
- Serve: Serve the loaded baked potatoes hot as a comforting and filling meal perfect for family dinners or casual gatherings.
Notes
- For extra flavor, you can marinate the chicken in BBQ sauce for 30 minutes before cooking.
- Russet potatoes work best due to their starchy texture that becomes fluffy when baked.
- Leftover BBQ chicken can be stored in the fridge for up to 3 days or frozen for longer storage.
- To make this dish gluten free, ensure your BBQ sauce does not contain gluten ingredients.
- Adjust the spice level by adding jalapeños or hot sauce to the chicken or as toppings.
