This slow cooker shredded chicken with baked potato will have your taste buds ready for more!
I LOVE a good potato, I mean who doesn’t? But unfortunately, due to lack of protein, they don’t keep me full for long. Maybe you’ve noticed that as well. However, when you throw some shredded chicken on the baked potato, that problem is solved entirely. And the best part is, it’s slow cooker shredded chicken with baked potato, so getting a full “meat and potatoes” meal isn’t hard at all.
Feeding a crowd? No problem! This recipe is very easy to double and doesn’t really cost much extra since you probably have more chicken and potatoes in stock anyway. But it’s not the ease of the recipe that will win the crowd, it’s the taste!
SLOW COOKER SHREDDED CHICKEN WITH BAKED POTATO
Perfect for Meal Idea for a Busy Day
With fall activities in full swing, it’s becoming more and more difficult to get dinner prepped and on the table, not to mention my mom brain often leaves one or two ingredients short, but this recipe is made with things I usually always have on hand and the lack of prep required leaves me with loads of time to do the things I want or need to get done.
Ingredients to make this slow cooker shredded chicken:
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1 lb chicken breast, boneless
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1 cup of your favorite chicken marinade – I use Lawry’s Lemon Pepper Marinade
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6 medium russet potatoes
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1/2 cup BBQ sauce (use your favorite BBQ sauce to monetize this post: Kraft, Bull’s-Eye Original, Gates Original BBQ sauce, Stubbs BBQ sauce)
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Shredded cheese
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Salt, pepper to your taste
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Green onions and herbs to your liking for garnish
Directions for cooking this slow cooker baked potato:
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Place chicken breasts into the slow cooker.
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Season with salt and pepper.
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Pour your favorite chicken marinade over chicken breasts. Cook for 3-4 hours on High.
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Wash potatoes, pat dry, pierce with a fork in several places, fold into individual foil pockets. Place potatoes on a baking sheet. Bake potatoes in the oven at 400F for about 45 minutes. Use a fork to determine if each potato has cooked thoroughly. Be careful when handling hot foil.
TIP: If you need potatoes to be ready a bit quicker, bake each one inside a microwave for 7-8 minutes. Wrap each potato into a paper towel. DO NOT USE FOIL in a microwave ever – it is flammable!
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Cool potatoes, cut each in half, scoop the potato out into a bowl. Season it with salt, pepper, a tablespoon of your favorite BBQ sauce + a spoonful of butter. Mix all ingredients and return back into the baked potato skin.
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Now that your baked potato is ready, sprinkle it with cheese, add shredded chicken over cheese and drizzle with a spoonful of your favorite BBQ sauce.
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Feel free to top your cheese and chicken-stuffed baked potato with green onions, dill or any herb you feel an affinity to!
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Ready to be served and enjoyed.
Have I mentioned how amazingly quick and easy it is to get this meal put together? So say goodbye to scrambling trying to get dinner together. Just put the stuff in the slow cooker and let it work its magic.
How do you like to use your slow cooker shredded chicken?
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