Slow Cooker BBQ Chicken Loaded Baked Potatoes
On a busy day, few things beat a hearty meal waiting for you at the dinner table. This Slow Cooker BBQ Chicken Loaded Baked Potatoes recipe brings together slow cooker BBQ chicken, crispy baked potatoes, and plenty of toppings for the ultimate comfort food. With skinless chicken breasts, flavorful BBQ sauce, and fluffy russet potatoes, you’ll have an easy dinner that feels special. This dish is sure to become a family favorite and is a delicious way to enjoy loaded potato recipes like BBQ chicken baked potatoes.
Chicken: Swap skinless chicken breasts with boneless chicken thighs for a juicier texture.
Cheese: Use pepper jack or mozzarella instead of cheddar cheese for a twist.
Potatoes: Try sweet potatoes for a different take on BBQ chicken baked potatoes.
BBQ Sauce: Use your favorite seasonings and sauce blend if you want less sweetness or more tang.
Toppings: Greek yogurt makes a lighter alternative to sour cream.
Yes, cook the slow cooker BBQ chicken ahead, store in the fridge, and reheat before assembling the potatoes.
Yukon gold potatoes or sweet potatoes are great options too. They still bake fluffy and hold toppings well.
Cheddar cheese, sour cream, red onions, chopped green onions, and extra barbecue sauce are classic. But bacon, jalapeños, or even sautéed veggies can make it an easy meal with variety.
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Ingredient Notes
- Boneless, skinless chicken breasts: Cook up tender and shred easily after hours in the crock pot.
- Favorite BBQ sauce (we love Sweet Baby Ray’s BBQ sauce): Brings that sweet, smoky kick and coats every bite of chicken.
- Garlic powder: Adds depth and savory flavor to the chicken mixture.
- Onion powder: Balances the seasonings and enhances the BBQ sauce.
- Salt & black pepper: Essential for seasoning to taste.
- Russet potatoes: The best base for loaded potato recipes—crispy skin outside, fluffy inside.
- Olive oil or cooking spray: Helps the potato skins crisp up during baking.
- Cheddar cheese: Melts beautifully over the warm BBQ chicken.
- Sour cream: Adds cool, tangy creaminess right on top of the chicken.
- Chopped green onions: Fresh crunch and a pop of color.
- Optional toppings: Crumbled bacon, pickled jalapeños, or extra barbecue sauce for more bold flavor.
Slow Cooker BBQ Chicken Loaded Baked Potatoes
- Prepare the Chicken:
Add chicken breasts, BBQ sauce, garlic powder, onion powder, salt, and pepper to the crockpot.
- Cover and cook on LOW for 4–5 hours or high for 2-3 hours until the chicken is very tender and cooked through with internal temp of 165F.
Shred the Chicken:
Remove chicken and shred with two forks. Return to the crockpot and stir to coat in the sauce. Keep warm until ready to serve.
- Bake the Potatoes:
Preheat oven to 400°F (200°C). Scrub potatoes, dry them, spray with cooking spray or rub with a little olive oil, and sprinkle with salt.
- Place directly on the oven rack or on a baking sheet. Bake for 45–60 minutes, until skins are crispy and insides are soft.
- Assemble the Loaded Potatoes:
Slice each potato open and fluff the insides with a fork.
- Top with warm BBQ chicken, shredded cheddar, a dollop of sour cream, green onions, and any other toppings you like. Enjoy!
Slow Cooker BBQ Chicken Loaded Baked Potatoes
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Ingredients
For the Slow Cooker BBQ Chicken:
- 1 1/2 lbs boneless skinless chicken thighs
- 1 cup BBQ sauce I used Sweet Baby Rays
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt & pepper to taste
For the Baked Potatoes:
- 4 larege russet potatoes
- Cooking spray or olive oil For the
Toppings:
- 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
Prepare the Chicken:
- Add chicken breasts, BBQ sauce, garlic powder, onion powder, salt, and pepper to the crockpot.
- Cover and cook on LOW for 5-6 hours or high for 3 hours until the chicken is very tender and cooked through with internal temp of 165F.
- Shred the Chicken: Remove chicken and shred with two forks. Return to the crockpot and stir to coat in the sauce. Keep warm until ready to serve.
- Bake the Potatoes: Preheat oven to 400°F (200°C). Scrub potatoes, dry them, spray with cooking spray or rub with a littleolive oil, and sprinkle with salt.
- Place directly on the oven rack or on a baking sheet. Bake for 45–60 minutes, until skins are crispy and insides are soft. Assemble the Loaded Potatoes:
- Slice each potato open and fluff the insides with a fork. Top with warm BBQ chicken, shredded cheddar, a dollop of sour cream, green onions, and any other toppings you like. Enjoy!
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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