BBQ Chicken Baked Potatoes
These baked potatoes are meals in themselves, with a smoky barbecue flavor that will make your mouth water. You can top them with your favorite cheese and garnishes. —Amber Massey, Coppell, Texas
Ingredients
- 4-1/2 pounds bone-in chicken breast halves, skin removed
- 2 tablespoons garlic powder
- 1 large red onion, sliced into thick rings
- 1 bottle (18 ounces) honey barbecue sauce
- 1 cup Italian salad dressing
- 1/2 cup packed brown sugar
- 1/2 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 2 tablespoons liquid smoke, optional
- 10 medium potatoes, baked
- Optional: Crumbled blue cheese and chopped green onions
Directions
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1Place chicken in a greased 5- or 6-qt. slow cooker; sprinkle with garlic powder and top with onion. Combine the barbecue sauce, salad dressing, brown sugar, vinegar, Worcestershire sauce and, if desired, liquid smoke; pour over chicken.
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2Cover and cook on low for 6-8 hours or until chicken is tender.
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3When cool enough to handle, remove chicken from bones; discard bones and onion. Skim fat from cooking juices.
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4Shred meat with 2 forks and return to slow cooker; heat through. Serve with potatoes, 3/4 cup in each. Top with blue cheese and green onions if desired.
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