Slow Cooker BBQ Chicken Baked Potatoes
Ingredients:
- 2-4 boneless, skinless chicken breasts (we used about 1.5 lbs of chicken and had enough for 4 people)
- 1 cup ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 1/4 cup hot sauce (I used Frank's red hot)
- 1/4 cup brown sugar
- Juice of 1/2 lemon
- 1 Tablespoon ground mustard
- 1/2 Tablespoon garlic salt
- 1 1/2 teaspoons onion powder
- 1 Tablespoon Worcestershire sauce
- Salt and pepper to taste
- 2-4 large russet potatoes (depending on how many people you have)
- Toppings for baked potatoes - I used bleu cheese, sour cream, chives, and Monterey Jack cheese
Instructions:
- Combine all ingredients for the barbecue sauce in a bowl with a whisk (ketchup through the salt and pepper).
- Reserve about 1/2 cup of the barbecue sauce in the fridge. Pour the rest over the chicken breasts in a crock pot and cook on low for 6 hours. If you put them in the crock pot straight out of the freezer, you could leave them for longer while you are at work (probably about 8 hours or so).
- Remove the chicken with a slotted spoon and shred with two forks. Return to the crock pot for another 30 minutes or so.
- Meanwhile, poke the potatoes a few times all over with a fork. Set the oven to 425 Degrees F and put the potatoes directly on the rack. I just put them in the oven while it was still heating up and left them for about an hour. Let them cook until they are soft on the inside.
- Serve the shredded chicken over the potatoes with additional baked potato toppings. Use the reserved BBQ sauce for added flavour.