Bbq Chicken Baked Potato Recipes

Steps:

• For the chicken: Add the chicken, BBQ sauce, honey, vinegar, salt, chipotles, garlic and onion to a multi-cooker along with 1/4 cup of water and toss to combine. Cover and position the vent to Sealing. Set to pressure cook on high and set the timer to 12 minutes.
• When the time is up, quick-release the steam, then remove the lid. Remove the chicken to a large bowl and shred with 2 forks. Add the sauce to the meat in 1/4-cup increments until it has become saucy but not soupy. Reserve the remaining sauce for serving or freeze for future use (see Cook's Note).
• For the potatoes: Preheat the oven to 400 degrees F.
• Prick each potato all over with a fork. Rub vegetable oil on each potato and bake on a baking sheet for 1 hour. Slice the potatoes lengthwise three-quarters of the way through. Add 2 cups chicken, 1/2 cup sour cream, 1/2 cup Cheddar, 1/4 cup green onion and drizzle of reserved sauce to each potato. Serve immediately.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange chicken breasts, potatoes, and onion in a large baking dish.
• Mix ketchup, brown sugar, Worcestershire sauce, vinegar, margarine, lemon juice, dry mustard, salt, paprika, chili powder, and red pepper flakes in a saucepan. Bring sauce to a boil, stirring constantly to dissolve brown sugar and salt. Pour the sauce over chicken and vegetables. Cover dish with aluminum foil.
• Bake in the preheated oven until chicken is no longer pink, the juices run clear, and the sauce has thickened, about 2 hours. An instant-read meat thermometer inserted into the center of a breast should read at least 160 degrees F (70 degrees C).

Steps:

• Heat oven to 400ºF.
• Toss potatoes with dressing in 13x9-inch nonstick pan; sprinkle with 1/2 tsp. chili powder. Bake 25 min.
• Stir potatoes; push to sides of pan. Place chicken in single layer in center of pan; sprinkle with remaining chili powder. Drizzle with barbecue sauce.
• Bake 20 min. or until chicken is done (165ºF) and potatoes are tender. Transfer chicken to platter. Stir potatoes to evenly coat with pan drippings. Spoon around chicken on platter; top with Parmesan.

Steps:

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