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!

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  • 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


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

MinShien Denis
Food Blogger
Joyous Apron

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