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

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

5 from 2 votes

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Crock Pot Buffalo Chicken Potato Skins

Prep Time

10 mins

Cook Time

4 hr 10 mins

Total Time

4 hr 20 mins

 

The Crock Pot Buffalo Chicken Potato Skins are sure to be the hit of any party! 

Course: Appetizer

Servings: 8 people

Author: Aunt Lou

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

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

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