PREP: 15 MIN.
COOK: 6 HOURS
YIELD: 10 SERVINGS
These baked potatoes are meals in themselves, with a smoky barbecue flavor that will make your mouth water. You can top them with your favorite cheese and garnish.
4-1/2 lbs. bone-in chicken breast halves, skin removed
2 Tbsp. garlic powder
1 large red onion, sliced into thick rings
1 bottle (18 oz.) honey barbecue sauce
1 cup Italian salad dressing
1/2 cup packed brown sugar
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
2 Tbsp. Liquid Smoke, optional
10 medium potatoes, baked
Crumbled blue cheese and chopped green onions, optional
- 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 Liquid Smoke if desired; 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 and return to slow cooker; heat through. Serve over potatoes with blue cheese and green onions if desired.