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BBQ Chicken Baked Potatoes Recipe

BBQ Chicken Baked Potatoes Recipe

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 garnish. —Amber Massey, Coppell, Texas
TOTAL TIME: Prep: 15 min. Cook: 6 hours YIELD:10 servings


  • 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
  • Crumbled blue cheese and chopped green onions, optional


  • 1. Place 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 liquid smoke if desired; pour over chicken.
  • 2. Cover and cook on low for 6-8 hours or until chicken is tender.
  • 3. When cool enough to handle, remove chicken from bones; discard bones and onion. Skim fat from cooking juices.
  • 4. Shred meat with two forks and return to slow cooker; heat through. Serve with potatoes, blue cheese and green onions if desired. Yield: 10 servings.

Nutritional Facts

1 potato with 3/4 cup chicken mixture (calculated without optional ingredients) equals 572 calories, 13 g fat (2 g saturated fat), 91 mg cholesterol, 1,050 mg sodium, 72 g carbohydrate, 4 g fiber, 38 g protein.

Reviews for BBQ Chicken Baked Potatoes

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Reviewed Apr. 17, 2015

"I made this for dinner last night and everyone really liked it. I skipped the liquid smoke because I'm not a fan of that flavor, but having had it the dish, I think it definitely would enhance the flavor. I may just add a lesser amount of the liquid smoke than the recipe suggests. I found it really sweet, perhaps if I used the liquid smoke that would have cut some of the sweetness. I know I will make this again. If I make it without the liquid smoke, I will cut the brown sugar to 1/4C. I will leave the sugar as is if I use the liquid smoke. Overall, really good!"

Reviewed Nov. 11, 2014

"Not a very memorable recipe. We tried this three weeks ago and other then thinking it was okay and average I can honestly not remember a thing about it. Definitely not one my family will be repeating."

Reviewed Oct. 11, 2014

"My family and I love this recipe. I make it so often that I have the recipe memorized. Makes plenty of leftovers. I don't use the liquid smoke and I cut down on the brown sugar (1/4 cup) since the honey BBQ sauce I use is plenty sweet."

Reviewed Oct. 6, 2014

"This is a fantastic and easy meal for a large group. We love to offer a potato bar for a large group with this as the star topping. People really seem to enjoy it!"

Reviewed Feb. 14, 2014

"Haven't tried this yet but from the other comments it sounds very good. I see others using boneless chicken. I think using boneless is not as good, there is much flavor lost without the bone, especially in slow cooked meats. It may be easier but is it worth it? Also some have changed so much it isn't even the same recipe. I will make exactly like stated the first time.There seems to be a lot of sodium and carbs, but after trying it this way I can always adjust the recipe. Anything in moderation is OK once in a while."

Reviewed Sep. 18, 2013

"I'm always looking for ways to dress my baked potato that are tasty and don't kill it with too many calories. Personally, I'm not a fan of the liquid smoke and blue cheese, so I leave that out. A little aged gouda or gruyere are a nice alternative to cheddar. I agree that using boneless chicken is much easier, but overall this is an easy and delicious recipe!"

Reviewed May. 9, 2013

"This was so yummy! I used boneless chicken (much easier than bone in!) and red wine vinegar instead of the Worcestershire sauce, and skipped the red onion, liquid smoke and scallions. Also subbed shredded cheddar for the blue cheese. It was delicious!!!!"

Reviewed Feb. 18, 2013

"Very yummy BBQ with just the right seasonings & leftovers heat up nicely. Also so easy all my kids can make it!!"

Reviewed Mar. 19, 2011

"My family just raves about this recipe. I used chicken breast instead of with the bone. Absolutely fabulous! Takes absolutely no time at all! This recipe takes all of 5 minutes to combine and another 5 minutes to shred! Thanks Taste of Home for yet another winner!"

Reviewed Sep. 26, 2010

"The chicken was delicious and all went together perfectly. It seems like a lot of work, but actually it went together pretty easily. I substitued mozzarella cheese for the blue for the kids."

Reviewed Aug. 20, 2010

"I made this for a Ladies' Lunch and we all loved it. I made the recipe exactly as directed the afternoon before the luncheon, boned the chicken and kept in large chunks in the crock pot in the fridge overnight. Then I just reheated for about an hour or so the next morning and shredded right before serving. I might try this with chicken tenders sometime to simplify, but it is a great recipe just the way it's written."

Reviewed Aug. 19, 2010

"Thought this was really tasty, even without the blue cheese which we don't like. Maybe feta next time? I forgot to combine the sauce ingredients prior to putting in crock pot, so I swirled them together in the pot as best I could, and it turned out fine. I also made a 2/3 recipe so I could fit it into my smaller crock pot. I also used three used up three different kinds of BBQ sauce that I partial bottles of in the fridge. This wasn't a "quick and easy crock pot dish" (waiting on the chicken to cool and shredding it were kind of a hassle), but the flavor was excellent. I plan to make it again!"

Reviewed Aug. 6, 2010

"I made this the week my magazine came and we loved it. I made it the next week to send to someone who just had a baby, and I plan on making it and freezing this on hand meals. I didn't use the liquid smoke and didn't think it needed it, and used Sweet Baby Rays BBQ sauce. We have had it on potatoes and buns and both are great."

Reviewed Aug. 5, 2010

"Yes but it was more time consuming than the directions led you to believe. When I make it again, I will make it in a slow oven so that it doesn't have to cook all day"

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Wine Pairings

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.