I know it’s Thanksgiving week and this isn’t a Thanksgiving dish – but if you need to make something for dinner and don’t want to go through a lot of fuss, this is the dish for you.
My slow cooker has to be one of my most favorite appliances in the kitchen. I love that I can throw food in there, go away and a few hours later dinner is ready. I love it even more when it’s a one pot meal. It’s easy, tasty and the perfect comfort food. In fact, I used to get this for lunch from Jason’s Deli all the time when I first started at my old job. Anytime I needed some comfort food, I went for this dressed up potato.
The potatoes cook easily and the chicken cooks with a crispy skin to boot. And if you want this quicker than in the slow cooker, put them both in the oven for an hour or until the chicken is cooked.
Crockpot BBQ Chicken Stuffed Baked Potatoes
Ingredients:
3 large Russet potatoes (or 4 if your slow cooker can hold them)
2 chicken leg quarters, bone-in and skin on.
Montreal steak seasoning
Smoked Paprika
Onion powder
Salt and pepper, to taste
Sweet Baby Ray’s BBQ Sauce
Aluminum Foil
Instructions:
Turn crockpot on high.
Scrub and wash potatoes. Dry with a paper cloth. Drizzle olive oil on potato skins and sprinkle with salt. Wrap in aluminum foil.
Season chicken with Montreal steak seasoning, onion powder, salt, pepper and paprika.
Place wrapped potatoes on bottom of slow cooker. Add chicken on top of wrapped potatoes. Cook for 4-5 hours until chicken is done. {If you have room in your crockpot, ball up some extra foil and place under the potatoes as the chicken does collect juices at the bottom of the slow cooker.}
Unwrap potatoes and cut lengthwise. Gently separate and fluff the potatoes from the skin. Season with salt and pepper. Spread butter on potato. Shred chicken and place in potato. Drizzle BBQ sauce on chicken. Add your favorite baked potato toppings.
Enjoy!
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