Crockpot Buffalo Chicken Baked Potatoes

Are you tired of the same old boring baked potatoes? Looking for a way to spice up your dinner routine? Look no further! In this blog post, we will be sharing a delicious and easy recipe for Crockpot Buffalo Chicken Baked Potatoes. This recipe combines the creamy goodness of baked potatoes with the bold and tangy flavors of buffalo chicken. Get ready to tantalize your taste buds with this mouthwatering dish!

Preparing the Chicken

To start off, you will need 1 lb of chicken breast. Season the chicken with 1 TBSP of dry seasoning, which can include a blend of salt, pepper, paprika, and garlic powder. For an extra kick, add half a cup of Buffalo sauce, such as Sweet Baby Ray’s Mild. The slow cooker will be our secret weapon in creating tender and flavorful chicken. Place the seasoned chicken and Buffalo sauce in the slow cooker, and let it cook on low for 4-6 hours. The result will be juicy, perfectly seasoned chicken that falls apart with a fork.

Preparing the Potatoes

While the chicken is cooking, let’s prepare the star of the dish – the baked potatoes. Start by scrubbing and washing four large potatoes. To achieve a crispy skin, poke holes in the potatoes and coat them with olive oil and salt. There are several methods you can use to cook the potatoes. One option is to cook them in an air fryer for 40-60 minutes, which will give them a deliciously crispy exterior. Alternatively, you can bake them in the oven or even microwave them if you’re short on time.

Once the chicken and potatoes are cooked, it’s time to assemble the Crockpot Buffalo Chicken Baked Potatoes. Begin by shredding the cooked chicken and mixing it with ranch dressing, shredded mozzarella cheese, and additional Buffalo sauce if desired. The ranch dressing adds a creamy element to balance out the spicy flavors of the buffalo chicken.

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