BBQ Chicken Baked Potatoes

4 1/2 lbs. bone-in chicken breast halves, skin removed (I just used 3 boneless skinless chicken breasts)

2 Tbsp. garlic powder

1 large red onion, sliced into thick rings

1 bottle (18 oz) honey BBQ Sauce

1 C. Italian salad dressing

1/2 C. packed brown sugar

1/2 C. cider vinegar

1/4 C. Worcestershire sauce

2 Tbsp. Liquid Smoke, optional

10 medium potatoes, baked ( I wrapped in tin foil and put on outdoor grill for a little over an hour)

Crumbled Blue cheese and chopped green onion for garnish (could use Feta if you don't like blue)


Place chicken in 5 or 6 quart slow cooker; sprinkle with garlic powder and top with onion. Combine the BBQ sauce, salad dressing, brown sugar, vinegar, Worcestershire and 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 and return to slow cooker; heat through. Serve over baked potatoes with blue cheese and green onions.