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You are here: Home » Aunt Lou » Crock Pot Buffalo Chicken Potato Skins

Crock Pot Buffalo Chicken Potato Skins

February 8, 2017 By Aunt Lou 5 Comments

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Do you love an amazing appetizer that is full of flavor and kick? That is exactly what these Crock Pot Buffalo Chicken Potato Skins are! Yum!

Do you love an amazing appetizer that is full of flavor and kick? That is exactly what these Crock Pot Buffalo Chicken Potato Skins are! Yum!

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Aunt Lou here.

It was the day of the big game, and we didn’t have any plans. On a whim, I asked some friends what they were up to for the game. They said they were hanging out at home and invited us over. Just like that, a game day party was born! But what to bring? These Crock Pot Buffalo Chicken Potato Skins I found in Gooseberry Patch’s Slow Cooker to the Rescue were just right for the occasion! They were a huge hit with everyone!

Do you love an amazing appetizer that is full of flavor and kick? That is exactly what these Crock Pot Buffalo Chicken Potato Skins are! Yum!

Crock Pot Buffalo Chicken Potato Skins

Ingredients for Crock Pot Buffalo Chicken Potato Skins

  • 1 1/2 lbs boneless, skinless chicken breast
  • 1/2 onion chopped
  • 1 garlic clove minced
  • 14 1/2 oz can chicken broth
  • 1/2 cup cayenne hot pepper sauce
  • 6 baking potatoes baked
  • salt and pepper to taste
  • 1 cup shredded Cheddar cheese
  • ranch or blue cheese salad dressing garnish

How to Make Crock Pot Buffalo Chicken Potato Skins

  1. Put your chicken, onion, garlic and broth in your crock pot

  2. Cover and cook on high for 4 hours, until chicken is tender and done (check with meat thermometer)

  3. When your chicken is done, remove it from your crock pot and shred with two forks or your mixer

  4. Pour 1/2 cup of the cooking juices into a measuring cup and discard the rest

  5. Put your chicken, 1/2 cup cooking juices and hot sauce in your crock pot and mix well

  6. Cover and cook on high for another 1/2 hour

  7. While your chicken is cooking, cut your baked baking potatoes in half (scooping out the potato pulp to use for another recipe), place the skins on your baking sheet and sprinkle with salt and pepper

  8. Bake the skins at 450 for 10 mins until they are lightly golden

  9. Fill your potato skins with your chicken mixture, sprinkle cheese on top and bake on 450 for a few minutes, until the cheese is melted

  10. Drizzle with ranch or blue cheese dressing, if desired, before serving

Do you love an amazing appetizer that is full of flavor and kick? That is exactly what these Crock Pot Buffalo Chicken Potato Skins are! Yum!

Do you love an amazing appetizer that is full of flavor and kick? That is exactly what these Crock Pot Buffalo Chicken Potato Skins are! Yum!

Crock Pot Buffalo Chicken Potato Skins

The Crock Pot Buffalo Chicken Potato Skins are sure to be the hit of any party! 
5 from 2 votes
Print Pin Rate
Course: Appetizer
Prep Time: 10 minutes
Cook Time: 4 hours 10 minutes
Total Time: 4 hours 20 minutes
Servings: 8 people
Author: Aunt Lou
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Ingredients

  • 1 1/2 lbs boneless, skinless chicken breast
  • 1/2 onion chopped
  • 1 garlic clove minced
  • 14 1/2 oz chicken broth
  • 1/2 cup cayenne hot pepper sauce
  • 6 baking potatoes baked
  • salt and pepper to taste
  • 1 cup shredded Cheddar cheese
  • ranch or blue cheese salad dressing garnish

Instructions

  • Put your chicken, onion, garlic and broth in your crock pot
  • Cover and cook on high for 4 hours, until chicken is tender and done (check with meat thermometer)
  • When your chicken is done, remove it from your crock pot and shred with two forks or your mixer
  • Pour 1/2 cup of the cooking juices into a measuring cup and discard the rest
  • Put your chicken, 1/2 cup cooking juices and hot sauce in your crock pot and mix well
  • Cover and cook on high for another 1/2 hour
  • While your chicken is cooking, cut your baked baking potatoes in half (scooping out the potato pulp to use for another recipe), place the skins on your baking sheet and sprinkle with salt and pepper
  • Bake the skins at 450 for 10 mins until they are lightly golden
  • Fill your potato skins with your chicken mixture, sprinkle cheese on top and bake on 450 for a few minutes, until the cheese is melted
  • Drizzle with ranch or blue cheese dressing, if desired, before serving
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!

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Aunt Lou
I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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Filed Under: Appetizers and Dips, Aunt Lou, Cheese, Chicken, Crock Pot, Holiday and Party Recipes, Potatoes, Recipes, Slow Cooker to the Rescue Tagged With: cheese, Chicken, Crock Pot, CrockPot2, potatoes

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SAVE THIS RECIPE TO YOUR FREE RECIPE BOX

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Comments

  1. Ellen Borean says

    February 11, 2017 at 8:35 am

    How do I scoop out a raw potato ??

    Reply
    • Aunt Lou says

      February 11, 2017 at 11:36 am

      5 stars
      Hi Ellen!

      Your potatoes are baked before you scoop them out. Enjoy!

      Aunt Lou

  2. kathleen says

    February 10, 2017 at 3:37 pm

    this sounds like a great recipe — i will have to try it, however i just can’t do the really hot buffalo sauce — i think i am going to do it with a medium salsa instead. it should still add alot of flavor without burning my mouth & giving me major heartburn….yes i realize it will no longer be “buffalo chicken”, but it still sounds like it would be good (anything with potato skins, right?

    Reply
    • Aunt Lou says

      February 11, 2017 at 12:47 am

      5 stars
      Hi Kathleen!

      I’m a wimp when it comes to spicy things. However, I do like buffalo flavoring. I haven’t tried this yet, but if you like buffalo flavoring, you might try doing half melted butter, half buffalo sauce. Michael does that for me when he makes buffalo wings so that I can actually eat them! Whatever way you try it, let me know how it goes! Enjoy!

      Aunt Lou

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  1. Meal Planning: Weekly Crock Pot Menu 29 - Recipes That Crock! says:
    April 1, 2017 at 11:50 am

    […] Snack: Crock Pot Buffalo Chicken Potato Skins […]

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