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Bold Bourbon BBQ Chicken with Loaded Baked Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Oven
  • Baking Sheet

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 1 cup barbecue sauce
  • 1/4 cup bourbon
  • 2 tablespoons brown sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 4 large russet potatoes
  • 1 cup shredded cheddar cheese
  • 4 slices cooked bacon, crumbled
  • 1/2 cup sour cream
  • 2 green onions, sliced

Instructions
 

  • Place the chicken breasts in the slow cooker. In a bowl stir together the barbecue sauce, bourbon, brown sugar, garlic powder, and smoked paprika until smooth.
  • Pour the sauce over the chicken and turn the pieces to coat evenly.
  • Cover and cook on low for 6 hours until the chicken reaches an internal temperature of 165°F and shreds easily with two forks.
  • While the chicken cooks, preheat the oven to 400°F. Prick each potato several times with a fork and place them directly on the oven rack or a baking sheet.
  • Bake the potatoes for 50 to 60 minutes until the skins are crisp and a knife slides in easily.
  • Shred the chicken in the slow cooker and stir it back into the sauce. Split the baked potatoes open and divide the chicken mixture among them.
  • Top each potato with shredded cheddar cheese, crumbled bacon, a dollop of sour cream, and sliced green onions before serving.

Notes

Rub the potatoes lightly with oil and salt before baking if you want extra-crisp skins. Leftovers keep best when the chicken and toppings are stored in separate containers so the potatoes do not get soggy when reheated.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Oven, Baking Sheet