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BBQ Pulled Chicken Stuffed Baked Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Oven
  • Baking Sheet

Ingredients
  

  • 4 large russet potatoes
  • 1.5 pounds boneless skinless chicken breasts
  • 1 cup barbecue sauce
  • 1/4 cup chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 cup shredded cheddar cheese
  • 2 green onions, sliced
  • Salt and black pepper

Instructions
 

  • Pat the chicken breasts dry and season them with garlic powder, smoked paprika, salt, and black pepper. Place them in the slow cooker.
  • Pour the barbecue sauce and chicken broth over the chicken. Stir gently to coat, then cover and cook on low for 6 hours or until the chicken shreds easily.
  • While the chicken cooks, preheat the oven to 400°F. Scrub the potatoes, poke each one several times with a fork, and place them on a baking sheet. Bake for 50 to 60 minutes until tender.
  • Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir it into the remaining sauce.
  • Slice each baked potato open lengthwise and fluff the insides with a fork. Spoon the BBQ pulled chicken into each potato.
  • Top each potato with shredded cheddar cheese and sliced green onions. Serve right away.

Notes

For crispier potato skins, rub the potatoes with a little oil and salt before baking. The chicken can be made a day ahead and reheated in the slow cooker on warm before stuffing the potatoes. If the sauce seems too thick after shredding, add a splash of broth to loosen it.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Oven, Baking Sheet