BBQ Chicken Baked Potato

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!

Read MinShien's full post, including more photos, here

Ingredients:

  • 3 pounds boneless, skinless chicken breast
  • 2 cups BBQ sauce
  • ⅓ cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons garlic powder
  • 2 teaspoons liquid smoke
  • 8 large russet Idaho® potatoes
  • 1 cup cheddar cheese, shredded
  • ½ cup sour cream
  • ¼ cup chives, chopped

Directions:

  1. Add chicken breast, BBQ sauce, brown sugar, apple cider vinegar, garlic powder and liquid smoke to the slow cooker.
  2. Cook on high for 3½ hours, or until chicken can be easily shredded.
  3. Preheat the oven to 425°F.
  4. 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.
  5. Shred chicken using a fork, stir, cover and cook on high for another 10 minutes.
  6. Cut potatoes into halves, then top with shredded BBQ chicken, cheddar cheese, sour cream and chives.
  7. Serve and enjoy!
Print Recipe

Yield: 8
Calories: 584
Sodium: 1428mg
Fat: 12g
Carbs: 68g
Protein: 48g
Cholesterol: 131mg

Source:
MinShien Denis
Food Blogger
Joyous Apron

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