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Two baked russet potatoes topped with shredded BBQ chicken, shredded cheddar cheese, sour cream, and chives

BBQ Chicken Baked Potato (Slow Cooker)

Delicious baked russet Idaho® potatoes topped with slow cooker shredded BBQ chicken, cheddar cheese, sour cream and chives. A quick and easy lunch or dinner that can be made ahead of time!
5 from 11 votes
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 3 hours 40 minutes
Total Time: 3 hours 50 minutes
Servings: 8 people
Calories: 584kcal
Author: MinShien

Ingredients

  • 3 lbs chicken breast
  • 2 cups BBQ sauce
  • 1/3 cup brown sugar
  • 2 tbsp apple cider vinegar
  • 2 tsp garlic powder
  • 2 tsp liquid smoke
  • 8 large russet Idaho® potatoes
  • 1 cup cheddar cheese shredded
  • 1/2 cup sour cream
  • 1/4 cup chives chopped

Instructions

  • Add chicken breast, BBQ sauce, brown sugar, apple cider vinegar, garlic powder and liquid smoke to the slow cooker.
  • Cook on high for 3.5 hours, or until chicken can be easily shredded.
  • Shred chicken using a fork, stir, cover and cook on high for another 10 minutes.
  • Preheat the oven to 425°F.
  • Wash potatoes and place them on a baking sheet. Bake for 55-60 minutes, or until potatoes are soft and can be easily pierced with a fork.
  • Cut potatoes into halves, then top with shredded BBQ chicken, cheddar cheese, sour cream and chives.
  • Serve and enjoy!

Nutrition

Calories: 584kcal | Carbohydrates: 68g | Protein: 48g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 131mg | Sodium: 1428mg | Potassium: 1606mg | Fiber: 3g | Sugar: 27g | Vitamin A: 337IU | Vitamin C: 15mg | Calcium: 161mg | Iron: 3mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!