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Slow Cooker Buffalo Chicken Potato Skins
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Slow Cooker Buffalo Chicken Potato Skins

Two game day classics are combined in my Slow Cooker Buffalo Chicken Potato Skins. They are Perfect for week night dinners or for a competitive game day. If you're not a fan of blue cheese, you may try feta cheese. It's much milder. Bake potatoes early and refrigerate if you're pressed for time.
Course any meal, Appetizer, dinner
Cuisine American/Southern
Keyword chicken, potatoes
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 16 servings
Calories 136kcal
Author Paula Jones

Ingredients

  • 4 to 6 chicken breasts you can use boneless or bone-in
  • 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

Instructions

  • Pat chicken dry with a paper towel and place in a 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 minutes to 1 hour. Cook time varies on the size of your potatoes. Give them a squeeze to test, the 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 a 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.

Notes

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Nutrition

Calories: 136kcal | Carbohydrates: 10g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 1080mg | Potassium: 451mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg