This slow cooker shredded chicken stuffed in a baked potato is a perfect dinner option for those busy weeknights where there is just no time to cook. All you have to do is place everything in the slow cooker and let it work it’s magic!
I LOVE a good baked potato, I mean who doesn’t? But sometimes, I just want a little something more.
I have been so inspired lately and have been looking up all sorts of stuffed baked potato recipes! Since I love of BBQ and chicken, this shredded chicken stuffed potato is a no brainer!
All I had to do was throw some shredded chicken on the baked potato, add a drizzle of BBQ sauce with some melty cheese and that problem was solved entirely!
Perfect Meal Prep Idea for a Busy Day
Have I mentioned how amazingly quick and easy it is to get this meal put together?
Life is incredibly busy with activities in full swing. It is so hard to get dinner on the table.
That’s why I rely on my slow cooker so much!
My favorite thing about this recipe is that I can make it with things I usually always have on hand or can find somewhere in my pantry or fridge.
The amount of meal prep required to make this shredded chicken recipe leaves me with loads of time to do the things I want or need to get done while it’s cooking.
Slow Cooker Shredded Chicken Stuffed Baked Potato
Time to start prepping this meal! Here is the list of ingredients you’ll need to make this chicken dish in the slow cooker:
- Boneless chicken breast
- Chicken marinade (I used Lawry’s Lemon Pepper Marinade)
- Russet potatoes
- BBQ sauce
- Shredded cheese
- Green onions
- Herbs and spices to your liking
How To Make This Recipe For BBQ Shredded Chicken
Before you start cooking, you are going to want to make sure you clean the chicken breast thoroughly and them dry.
Season the chicken generously with salt, pepper and any other seasoning you would like to add. Remember that you will be adding a marinade and BBQ sauce later and you don’t want to overseason the chicken breast.
Place chicken breasts into the slow cooker and pour your favorite chicken marinade over the chicken in the slow cooker.
Cook on HIGH for 3-4 hours.
How To Make The Baked Potatoes
Wash and scrub the russet potatoes until you can visibly see most of the dirt is gone from the skin of the potato.
Pat the potato dry and pierce with a fork in several places. If you plan on eating the skin, you drizzle a little bit of olive oil or melted butter with some sea salt to give the skin a little flavor.
Fold each potato into individual foil pockets and place them on a baking sheet.
Bake the 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!
Let the potatoes cool, cut each in half and 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 stuff it back into the baked potato skin.
Top the baked potato with the shredded chicken, sprinkle it with some cheese, and drizzle with a spoonful of your favorite BBQ sauce.
Add a few pieces of green onions and enjoy!
- If you need the potatoes to be ready a bit quicker, wrap each potato into a paper towel and cook in the microwave for 7-8 minutes. DO NOT USE FOIL in a microwave ever – it is flammable!
- If BBQ sauce is not your thing, take a look at this buffalo ranch shredded chicken and use it to stuff the baked potato instead.
- Feeding a crowd? No problem! This recipe is very easy to double and customizable that people can add whatever they like and still get a full meal.
- If you are looking for a low carb option to replace the russet potato, swap it out for a baked sweet potato instead. Make sure to allocate for the increased cooking time as sweet potatoes sometimes take longer to cook than a white potato.
More Slow Cooker Recipes
A full “meat and potatoes” meal can’t be easier than this slow cooker shredded chicken stuffed in a baked potato. It’s easy to make and completely satisfying.
If you loved this slow cooker shredded chicken recipe, check out some of our best recipes from The Slow Cooking Club: