Baked Potato with BBQ Chicken

Votes: 3

How to Make - Baked Potatoes with BBQ Chicken

Time: 1 hour 50 min.
Complexity: easily
Servings: 4

This dish requires no grilling; the chicken is cooked in a slow cooker in a mixture of barbecue sauce, honey, garlic, onion, and chipotle peppers in adobo sauce. This combination creates a delicious sweet-spicy flavor with a hint of smoky aroma. To prepare, use skinless, boneless chicken thighs. Once cooked, shred them and toss them with the sauce. The barbecue chicken is layered on top of large, split baked potatoes, like crumbled potatoes, and each potato is topped with sour cream, grated cheese, and green onions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken

1.8 kg skinless and boneless chicken thighs
1.5 cups barbecue sauce
1/4 cup honey
1 tbsp. vinegar
1 teaspoon coarse salt
3 chipotle peppers in adobo sauce
2 cloves garlic, crushed
1 onion, thinly sliced
Special equipment: multicooker

Potato

4 medium Russet Burbank potatoes
Vegetable oil
2 cups sour cream
2 cups grated cheddar
1 cup chopped green onions

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: potato, chicken thighs, chipotle peppers in adobo sauce, barbecue sauce, cheddar cheese, green onions, sour cream

Cooking the dish according to the recipe:

Chicken:
Place the chicken in the slow cooker, barbecue sauceCombine the honey, vinegar, salt, chipotle peppers, garlic, and onion with 1/4 cup water and stir. Close the lid and vent. Set the pressure cooker to simmer for 12 minutes.
Once the cycle is complete, quickly release the pressure and then remove the lid. Transfer the chicken to a large bowl and shred with two forks. Add the sauce to the chicken, 1/4 cup at a time, until you have a thick, meaty consistency.

Culinary advice

Set aside any remaining sauce for serving or freeze for another use. To reheat frozen sauce, thaw it, then transfer it to the pan and reheat for 5-7 minutes.

Preheat oven to 200°C.
Potato:
Prick each potato several times with a fork. Rub with vegetable oil and bake on a baking sheet for 1 hour. Slice each potato lengthwise, cutting three-quarters of the way through. Add 2 cups of chicken, 1/2 cup sour cream, 1/2 cup cheddar, 1/4 cup green onions, and drizzle with the reserved sauce. Serve immediately.