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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5 from 2 votes

Crock Pot Buffalo Chicken Potato Skins

The Crock Pot Buffalo Chicken Potato Skins are sure to be the hit of any party! 
Prep Time10 mins
Cook Time4 hrs 10 mins
Total Time4 hrs 20 mins
Course: Appetizer
Servings: 8 people
Author: Aunt Lou


  • 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


  • 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