Loaded Crack Chicken Potatoes (Print Version)
# Ingredients:
→ Base Ingredients
01 -
4 pounds large Russet potatoes (4-6 potatoes)
02 -
1 pound boneless skinless chicken breast (2-3 breasts)
03 -
1 tablespoon Ranch seasoning mix
04 -
4 ounces block cream cheese
→ Add-ins & Toppings
05 -
3 slices cooked bacon, diced or crumbled, plus extra for topping
06 -
1 cup freshly grated sharp cheddar cheese
07 -
Olive oil, salt and pepper (for potatoes)
08 -
Butter for potatoes
09 -
Optional toppings: chopped chives, Ranch dressing drizzle, blue cheese crumbles
# Instructions:
01 -
Add chicken to slow cooker and sprinkle with Ranch seasoning. Place cream cheese block on top. Cover and cook on HIGH for 2.5-3 hours or LOW for 4-5 hours.
02 -
When chicken is done, shred it in the pot using two forks. Stir in ¾ of the chopped bacon and 1 cup shredded cheddar.
03 -
Meanwhile, prepare baked potatoes using oven method (425°F for 45-60 minutes) or microwave method (7 minutes plus additional time as needed). Let rest 5-10 minutes before cutting.
04 -
Preheat broiler. Cut slit lengthwise across top of each potato. Gently open potatoes, fluff flesh with fork, and season with salt and pepper. Add butter to moisten, then stuff with chicken mixture.
05 -
Top each potato with 1 tablespoon shredded cheddar and remaining bacon bits. Broil for 5 minutes until cheese melts. Rest 5 minutes before serving. Garnish with chives and Ranch dressing if desired.
# Notes:
01 -
Best enjoyed fresh, but can be stored in fridge up to 2 days
02 -
Works great with leftover shredded chicken too
03 -
Select potatoes of similar size for even cooking