Shredded Chicken Bar-B-Q Baked Potato

This recipe was developed for Stubb’s by Mai-Lis, of A Sunshiny Day.
  • 7



  • 1 pound boneless chicken breasts
  • 1 cup Stubb’s Chicken Marinade
  • 4 large russet potatoes (or one per person)
  • 4 tablespoon Stubb’s Original Bar-B-Q Sauce (one tablespoon per potato)
  • 4 teaspoon butter (one teaspoon per potato)
  • Shredded cheese
  • 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.

Nutrition information (per Serving)