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!
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
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
Crock Pot Buffalo Chicken Potato Skins
Ingredients
- 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
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
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Aunt Lou
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How do I scoop out a raw potato ??
Hi Ellen!
Your potatoes are baked before you scoop them out. Enjoy!
Aunt Lou
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?
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