Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Slow Cooker BBQ Chicken Loaded Baked Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 6 reviews

This Slow Cooker BBQ Chicken Loaded Baked Potatoes recipe combines tender, flavorful BBQ chicken cooked low and slow with hearty, crispy baked potatoes topped with cheddar cheese, sour cream, and green onions for a comforting and satisfying meal perfect for any day of the week.

  • Total Time: 5 hours 25 minutes
  • Yield: 4 servings

Ingredients

For the BBQ Chicken

  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 cup BBQ sauce (Sweet Baby Ray’s recommended)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt & pepper to taste

For the Baked Potatoes and Toppings

  • 4 large russet potatoes
  • Cooking spray or olive oil (for coating potatoes)
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped green onions
  • Optional: crumbled bacon, pickled jalapeños, extra BBQ sauce

Instructions

  1. Prepare the Chicken: Place the chicken thighs into the slow cooker. Add the BBQ sauce, garlic powder, onion powder, salt, and pepper. Stir to combine ensuring the chicken is well-coated with seasoning and sauce.
  2. Cook the Chicken: Cover the slow cooker and cook on LOW for 5-6 hours or on HIGH for 3 hours, until the chicken is very tender and reaches an internal temperature of 165°F (74°C).
  3. Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to mix it thoroughly with the BBQ sauce, keeping it warm until serving.
  4. Bake the Potatoes: Preheat the oven to 400°F (200°C). Scrub and dry the potatoes. Lightly spray them with cooking spray or rub with olive oil, then sprinkle with salt. Place the potatoes directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until the skins are crispy and the insides are soft.
  5. Assemble the Loaded Potatoes: Slice each baked potato open and fluff the insides with a fork. Top each potato generously with warm BBQ chicken, shredded cheddar cheese, a dollop of sour cream, chopped green onions, and any optional toppings such as crumbled bacon or pickled jalapeños. Serve immediately and enjoy!

Notes

  • Using boneless, skinless chicken thighs keeps the meat tender and juicy.
  • For extra smoky flavor, try adding a little smoked paprika or chipotle powder to the chicken seasoning.
  • Russet potatoes are ideal for baking due to their fluffy texture inside when cooked.
  • You can prepare the BBQ chicken a day ahead and reheat before assembling the potatoes.
  • Feel free to customize toppings to your liking—avocado, chopped cilantro, or jalapeños make great additions.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 5 hours 10 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://monicarecipes.com/slow-cooker-bbq-chicken-loaded-baked-potatoes-recipe/