My family has been making Crockpot BBQ Chicken for years now since it’s such an easy throw-and-go weeknight meal. But I wanted to switch up how we’d been enjoying the BBQ chicken by loading up baked potatoes with all the shredded meat and toppings. There seemed to be endless options on how to enjoy the chicken, but I settled on stuffing the baked potatoes. After a day of slow cooking, the chicken soaks in so much flavor from the sweet, tangy BBQ sauce. It tastes even better stuffed inside the potato with the sauce and pulled chicken. On busy nights, it’s so satisfying and comforting to dig into. Any extra BBQ chicken can also be used for sandwiches or wrapped in a quesadilla for quick and easy lunches or dinners another day. This is now a family favorite recipe that we often make to enjoy the BBQ chicken in different easy eating ways.
Contents
- Shredded Crockpot BBQ Chicken Baked Potatoes
- Crockpot BBQ Chicken Baked Potatoes
Shredded Crockpot BBQ Chicken Baked Potatoes
Let’s get started on the recipe. We’ll begin with the chicken since it requires slow cooking. With that in the crockpot, we can then focus on roasting potatoes with crispy skins. By the time those are done, the BBQ chicken will be fall-off-the-bone tender and soaked in flavor. Soon we’ll be enjoying this comforting dinner.
Ingredients You’ll Need
| Ingredients | Description |
|---|---|
| Chicken breasts | Lean, skinless chicken breast meat that will become fall-off-the-bone tender in the slow cooker. |
| Minced garlic | Pungent garlic cloves chopped finely to disperse flavor throughout the chicken as it cooks. |
| White or apple cider vinegar | Adds bright acidity that cuts through the richness of the barbecue sauce. |
| BBQ sauce | Your favorite tangy-sweet barbecue sauce will smother the chicken with robust flavor while cooking. |
| Brown sugar | Molasses-y sugar helps balance the savory barbecue sauce with a hint of caramel sweetness. |
| Liquid smoke | Subtle enhancing of smoky flavor without actual smoking involved in the cooking process. |
| Ranch dressing seasoning | Herb-rich blend brings hidden vegetable notes to season the chicken prior to slow cooking. |
| Butter | For baking potatoes, melty butter enriches their fluffy middles and brushed-on skins. |
| Shredded cheddar cheese | Tangy cheese lends creamy contrasts atop the loaded potato cups. |
| Sour cream | Cool, thick sour cream tempers the heat of barbecue and adds luxurious texture. |
| Chopped green onions | Green onions add a final snap of color, crunch and mild onion flavor to each bite. |
How to Make BBQ Chicken Baked Potato?
BBQ Chicken Preparation in CrockPot
To make the BBQ chicken, add two to four chicken breasts to your crockpot. Season the chicken with salt, pepper and paprika. You can also use your favorite ranch seasoning. Also, add 1 tbsp minced garlic, 1/4 cup white vinegar or apple cider vinegar (both of them work well). Pour your handful of favorite BBQ sauce to top the seasonings.
I usually use Sweet Baby Ray’s BBQ sauce but use any kind and add as much as you like depending on your exact measurements. You want enough sauce to completely cover the chicken. Add 1/4 cup brown sugar for sweetness to balance the savory BBQ flavor. For smokiness, add 1/2 tsp liquid smoke. No real smoke is involved.
Cover the crockpot and cook it on low for 4–6 hours, depending on your individual crockpot as they cook differently. Once cooked through and tender, shred the chicken with forks or a mixer. Stir the chicken well with the BBQ sauce at the bottom. Let it cook for another 10 minutes. It will then spend just five minutes to put together your BBQ chicken in the slow cooker. The rest is work!
Baking the Perfect Potatoes in Oven
Now that the chicken is covered, let’s make the baked potatoes. Portion and bake the potatoes simultaneously while the chicken is still cooking in the crockpot.
The good news is it involves very low touch, cook-it-and-forget-it style cooking. Cover the potatoes with a light coating of olive oil and season with salt. Bake them in a 400-degree oven for 45–60 minutes until they are soft in the center. Depending on the size of your potatoes, the bake time may vary a bit.
No need to dry them off, keeping them slightly wet will help retain moisture and prevent the baked potatoes from drying out.
Assembly and Serving Suggestions
Once your potatoes are baked, slice them open and top with butter, a big spoonful of shredded BBQ chicken, shredded cheddar cheese, sour cream, chives or chopped green onions.
Serve the BBQ chicken baked potato on its own for a quick, easy meal or as a side with a salad or fruit.
Want More CrockPot Dinner Recipes?
Crockpot Roast Potatoes Carrots
CrockPot Meatballs and Little Smokies
BBQ Chicken Baked Potato Calories
| Nutrients | Amount | % Daily Value |
|---|---|---|
| Calories | 584kcal | 30% |
| Carbohydrates | 68g | 23% |
| Protein | 48g | 96% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 131mg | 44% |
| Sodium | 1428mg | 60% |
| Potassium | 1606mg | 36% |
| Fiber | 3g | 12% |
| Sugar | 27g | 30% |
| Vitamin A | 337IU | 7% |
| Vitamin C | 15mg | 17% |
| Calcium | 161mg | 16% |
| Iron | 3mg | 17% |
Expert Tips By Carmen Foodie
- You can use freshly minced garlic or jarred minced garlic in this recipe.
- Feel free to use your favorite brand of BBQ sauce. Over time, you’ll learn to start eyeballing how much to add, so there’s enough to completely cover the chicken, but it’s always best to shred the chicken first.
- While chicken breasts are most common, chicken thighs will also work fine in this recipe if you want to mix things up. You could also use beef or pork to switch up the flavor.
- If using frozen chicken, it will still work with a slight adjustment. Cook the chicken on high to bring it up to temperature at a faster rate than the traditional low heat.
- Be sure the internal temperature of the chicken reaches 165 degrees for food safety reasons. Adjust the cook time as needed.
Make Ahead & Reheating Instructions
The baked potato with chicken and cheese in the slow cooker is definitely a recipe you can make ahead. All the components store well so you can prepare them ahead of time and just bake the potatoes when ready to eat.
For storage, store the BBQ chicken separately from the baked potatoes in the refrigerator to be ready to eat with a quick heat. The chicken can be microwaved or heated on the stove, and then assembled on top of the baked potatoes for a no-fuss meal.
You can also freeze the shredded BBQ chicken for even more make-ahead convenience. It will stay fresh for longer in the freezer. However, avoid freezing the baked potatoes. I’ve tried freezing baked potatoes, while they do not change texture, but they become water-y once defrosted.
Conclusion
With minimal active preparation time and hands-off slow cooking, crockpot BBQ chicken baked potatoes come together easily for a home-cooked dinner the whole family is sure to love. The tender chicken seasoned in savory barbecue flavors pairs perfectly with lightly sweetened potatoes – a balanced one-pot comfort food to satisfy all. Whether making it for a small gathering or larger crowd, this recipe proves the slow cooker simplifies creating a satisfying meal anyone would enjoy. Don’t be surprised if people ask for seconds of the BBQ chicken baked potatoes!
Frequently Asked Questions (FAQs)
Should you put raw chicken in slow cooker?
Yes, it is safe to put raw chicken in the slow cooker. The slow cooking process brings the chicken up to a safe internal temperature of 165°F gradually over several hours, killing any bacteria. Make sure to cook it on low for at least 4–6 hours until fully cooked through.
How do I cook chicken on the stove top?
To cook chicken on the stove top, season bone-in or boneless skinless chicken pieces with salt and pepper. Heat 1-2 Tbsp of oil in a skillet over medium-high heat. Add the chicken in a single layer, browning for 5–7 minutes per side until no longer pink inside and the juices run clear. Cook thickness may vary cooking time. An instant-read thermometer should read 165°F when done.
How do I make this with rotisserie chicken?
You can shred the meat off a rotisserie chicken and use it in place of the slow cooked chicken. Shred or chop the meat and mix it with your favorite BBQ sauce. Top baked potatoes or use in other recipes like tacos or sandwiches.
How do I bake potatoes in the Instant Pot?
Scrub potatoes clean and pierce all over with a fork. Place in the Instant Pot base and pour in 1/2 cup water. Secure lid and set valve to “Sealing”. Press “Potato” button if available or manual for 5–8 minutes for small potatoes, 8–12 minutes for medium potatoes. When time is up, let potatoes sit for 10 minutes then serve.
Will BBQ sauce burn in slow cooker?
BBQ sauce is unlikely to burn in a slow cooker on low heat over several hours. However, to be safe, avoid putting too much sauce directly on the bottom where it could scorch. Either pour it over the food or mix it in once cooking is complete before serving. You can also add a splash of water or broth to the slow cooker before adding sauce.
How do you keep baked potatoes warm and crispy?
To keep baked potatoes warm without getting soggy, slice them open and fluff the insides with a fork right after baking. Drizzle with a small amount of olive oil both inside and out, then wrap each potato tightly in foil. Reheat in a 250°F oven for 15–20 minutes until heated through. The foil traps steam to keep them moist inside.
Is it better to bake potatoes in foil or not?
It is generally better to bake potatoes without foil for a crispier skin. Foil retains steam which can make the skin soggy. However, some people do wrap potatoes loosely in foil for the last 15–20 minutes of baking to help them finish cooking through in the center more quickly without drying out the skin too much. Either way works, it’s a personal preference.
Crockpot BBQ Chicken Baked Potatoes
Course: CrockPot DinnersCuisine: American4
servings10
minutes6
hours584
kcal6
hours10
minutesThe Crockpot BBQ Chicken Baked Potatoes recipe is a delicious one-pot meal that’s perfect for busy weeknights. With minimal active preparation, it allows succulent chicken and tender potatoes to cook hands-free in the slow cooker and oven, producing a warmly spiced and incredibly satisfying dinner for the whole family to enjoy.
Ingredients
2-4 chicken breasts
1 tbsp minced garlic
1/4 cup white or apple cider vinegar
BBQ sauce
1/4 cup brown sugar
1/2 tsp liquid smoke
1 tbsp ranch dressing seasoning
Toppings – butter shredded cheddar cheese, sour cream, chopped green onions
Directions
- Place 2-4 chicken breasts in a slow cooker. Sprinkle salt, pepper, paprika and ranch seasoning over the chicken.
- Add 1 tbsp minced garlic and distribute evenly over breasts. Pour 1/4 cup white or apple cider vinegar over the chicken.
- Scoop your favorite BBQ sauce with a spoon and cover the entire surface of the chicken breasts with sauce. Sprinkle 1/4 cup brown sugar over sauce.
- Drizzle 1/2 tsp liquid smoke evenly around the slow cooker insert. Secure lid and cook on low heat for 4-6 hours, until chicken is fall-off-the-bone tender.
- Use forks to shred chicken into bite-sized pieces right in the slow cooker. Stir shredded chicken into the BBQ sauce mixture. Cook 10 more minutes.
- Meanwhile, scrub potatoes under running water. Coat each potato lightly with olive oil and sprinkle salt generously over the surface.
- Place potatoes on a baking sheet and bake at 400°F, flipping once, until Insides are very soft when pierced with a fork, 45-60 minutes.
- Slide a knife down the center of each hot potato to open it up. Top potatoes with shredded chicken, butter, cheese, sour cream and herbs.
- Serve loaded baked potatoes as a fulfilling one-pot BBQ meal. Enjoy!
Notes
- You can use freshly minced garlic or jarred minced garlic in this recipe.
- Feel free to use your favorite brand of BBQ sauce. Over time, you’ll learn to start eyeballing how much to add, so there’s enough to completely cover the chicken, but it’s always best to shred the chicken first.
- While chicken breasts are most common, chicken thighs will also work fine in this recipe if you want to mix things up. You could also use beef or pork to switch up the flavor.
- If using frozen chicken, it will still work with a slight adjustment. Cook the chicken on high to bring it up to temperature at a faster rate than the traditional low heat.
- Be sure the internal temperature of the chicken reaches 165 degrees for food safety reasons. Adjust the cook time as needed.
- For storage, store the BBQ chicken separately from the baked potatoes in the refrigerator to be ready to eat with a quick heat. The chicken can be microwaved or heated on the stove, and then assembled on top of the baked potatoes for a no-fuss meal.
- You can also freeze the shredded BBQ chicken for even more make-ahead convenience. It will stay fresh for longer in the freezer. However, avoid freezing the baked potatoes. I’ve tried freezing baked potatoes, while they do not change texture, but they become water-y once defrosted.
