Crockpot Buffalo Chicken Baked Potatoes

Crockpot Buffalo Chicken Baked Potatoes Recipe

Crockpot Buffalo Chicken Baked Potatoes are a delicious twist on a classic dish. The creamy and fluffy baked potatoes serve as the perfect vessel for the bold and tangy flavors of buffalo chicken. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing party appetizer, this recipe is sure to satisfy. Give it a try and prepare to be blown away by the explosion of flavors in every bite.

Ingredients

• 1 lb chicken breast
• 1 TBSP of dry seasoning
• 1/2 tsp each of salt, pepper, paprika, garlic powder
• 1/2 of a cup of Buffalo sauce Sweet Baby Ray’s Mild
• 1 cup of shredded mozzarella
• 2 tbsp of bottled ranch dressing
• 4 large potatoes
• Butter
• Shredded cheddar cheese
• Sour cream
• 4 pieces of bacon cooked and chopped
• 2 green onions chopped

Instructions

1. Add chicken, dry ranch seasoning, salt, pepper, paprika, garlic powder, and buffalo sauce to a slow cooker. Cook on low for 4-6 hours.
2. Scrub and wash four large potatoes. Poke holes in them and cover them in olive oil and salt. Cook them in the air fryer for 40-60 minutes. You can also bake them in the oven or microwave them.
3. Shred the chicken. Add ranch dressing, shredded mozzarella cheese, and more buffalo sauce if desired. I usually like to add a little bit more buffalo sauce.
4. Once potatoes are cooked, add butter, the Buffalo chicken, shredded cheddar cheese, sour cream, bacon bits, and chopped green onions.
5. Serve and enjoy!