Weeknight meals don’t need to be labor intensive or boring. And, game day food doesn’t have to be spent standing over the grill! My Slow Cooker Buffalo Chicken Potato Skins will be perfect for week night dinners or for competitive game days. Using a slow cooker makes much of this meal hands off, but you won’t sacrifice any flavor.
I’m a goal oriented person. Like, I don’t wait until January 1st to set goals for myself. It’s part of my type A personality, I suppose. One of my goals this year is to clean, I mean really clean, one room of our house each week. Organize our files, go through the boys toys, and generally de-clutter is my goal. I once was a fanatic about cleanliness…then I started blogging.
I’m not even kidding. Blogging takes, like, 9,000 hours a week.
On my list for today is to clean Ryder’s room. He’s a hoarder. No joke. It’ll be a big job…
On second thought…
I think I’ll make Slow Cooker Buffalo Chicken Potato Skins instead of cleaning.
Cleaning can wait (again) because you definitely need this recipe! I’m unselfish like that!
Obviously, you can eat this spicy chicken by itself. It would be great on Buffalo Chicken Sandwiches, topping a green salad, or on a Buffalo Chicken Pizza. At restaurants, potato skins are typically fried then topped. I did not fry my potato skins. To keep the fat and calories down, I simply baked the potatoes, scooped out some of the inside and filled with Slow Cooker Buffalo Chicken, blue cheese, bacon and green onion slivers.
Slow Cooker Buffalo Chicken Potato Skins
- 4 to 6 chicken breasts you can use boneless or bone-in
- 1 17.5 oz bottle buffalo wing sauce
- 1 oz envelope ranch dressing mix
- 1 to 2 oz blue cheese crumbles*
- 4 baking potatoes
- 4 to 6 slices bacon cooked and crumbled
- 2 green onions sliced thin
- 1/2 cup ranch dressing or blue cheese dressing for dipping, optional
- Pat chicken dry with a paper towel and place in slow cooker. Pour buffalo wing sauce over chicken reserving 1/2 cup, then pour one packet of dry ranch dressing mix over sauce. Cook on high 4 hours or low 6 to 7 hours. Chicken should be tender and pulling away from the bone when done. Remove from slow cooker and shred.
- With one hour to go on chicken, wash potatoes and wrap in aluminum foil. Bake at 450 degrees for 45 mintues to 1 hour. Cook time varies on the size of your potatoes. Give them a squeeze to test, potato will be soft when done. Remove from oven and allow to cool. ( You can do this step ahead of time, refrigerate potatoes and put dish together later.)
- When potatoes are cool enough to work with, cut into quarters. Scoop out some of the inside of the potato leaving about 1/2 inch thick.
- Top potatoes with pulled chicken, blue cheese, bacon, and green onions. Drizzle the 1/2 cup reserved wing sauce over potatoes. Bake 10 to 20 minutes to heat through.
- Serve with extra wing sauce and ranch or blue cheese dressing.
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