Phenomenal Phoods

Slow Cooker BBQ Chicken Baked Potatoes

Ingredients:

Instructions:

  1. Combine all ingredients for the barbecue sauce in a bowl with a whisk (ketchup through the salt and pepper).
  2. 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).
  3. Remove the chicken with a slotted spoon and shred with two forks. Return to the crock pot for another 30 minutes or so.
  4. 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.
  5. Serve the shredded chicken over the potatoes with additional baked potato toppings. Use the reserved BBQ sauce for added flavour.