Shredded Chicken BBQ Baked Potato
1 lb boneless chicken breasts
1 cup Stubb’s Chicken Marinade
4 large russet potatoes (or one per person)
4 tablespoons Stubb’s Original Bar-B-Q Sauce (one tablespoon per potato)
4 teaspoons butter (one teaspoon per potato)
Salt and pepper (to taste)
Place the chicken breasts in the slow cooker and season with salt. Pour Stubb’s Chicken Marinade over the chicken and cook on low for 6-8 hours or high for 3-4. When finished, remove the chicken from slow cooker and shred using two forks. Toss in a few tablespoons of remaining liquid from the slow cooker.
Cook one potato per person (the chicken will make enough for 4-6 servings). Wash the potatoes, pierce with a fork a few times, wrap in a paper towel and microwave on high for 6-7 minutes. Cook each potato separately.
Let the potato cool slightly, cut in half lengthwise and scoop potato out into a bowl. Season it with salt, pepper and a tablespoon of Bar-B-Q sauce and a teaspoon of butter (per potato).
Scoop potato back into the skin, sprinkle with cheese, top with shredded chicken and garnish with diced green onions and a drizzle of Bar-B-Q sauce.
Note: Use the leftover chicken for delicious chicken salad.
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