Sloppy Spuds (In The Crockpot)
Okay, listen… the other night I went to bunco at my friends house, and after I won my mini bunco and the whole game was over, my friend Jen McFadden told me I needed to make sloppy spuds! Now, Jen’s from Texas and living in Florida and I said what the heck is that??!! To which she replied, just shredded BBQ Chicken, on a hot steamy baked potato, with any toppings you like! Now this sounds an awful lot like my pigs in a Potato, which is basically the same thing but with pulled pork! This one’s for you Jen!! These are fluffy baked potatoes piled high with sweet, smoky, buttery BBQ ranch chicken made right in the crockpot. Then we’re finishing them with shredded Colby Jack, sour cream, and a pickle slice because that little bite of pickle with the BBQ chicken is absolute perfection.
If you love a good crockpot meal you gotta try my 10 best crockpot meals using beef, pork, and chicken!
And for the potatoes? Make them however you like, but I included my easy oven method below. Then we are popping those potatoes open just like Martha Stewart: cut a slit, place the potato inside a towel, and give it a careful little slam on the counter. It opens up into the fluffiest baked potato, ready to hold all that sloppy BBQ chicken goodness.
Melissa Jo’s Tips!
- Use two large chicken breasts so there is plenty of chicken for all five potatoes.
- Don’t add much extra salt to the chicken. The ranch seasoning, bouillon, chicken base, and BBQ sauce already have plenty of flavor.
- Shred the chicken while it is still hot and right inside the crockpot so it soaks up all that delicious sauce.
- Start baking your potatoes about one hour before the chicken is finished.
- Cooking time may vary depending on the thickness of your chicken breasts and your crockpot, so check them toward the end.
- For extra heat, add more hot honey or a few sliced jalapeños.
- For a milder version, replace the hot honey with another tablespoon of regular honey.
- Don’t skip the pickle! That tangy little bite is so good with the sweet BBQ chicken.
- Be careful when you pop open the potatoes because hot steam will come out of the center
🤔 Common Questions
Yes! Boneless, skinless chicken thighs would be delicious and very tender in this recipe. Depending on their size, they may cook a little faster than large chicken breasts, so begin checking them early.
No. You can use your favorite 15- to 18-ounce bottle of BBQ sauce. A smoky, original, honey, or sweet-and-spicy BBQ sauce would all work.
Absolutely. Bake them in the oven, cook them in an air fryer, or microwave them. Just make sure the potatoes are completely tender and fluffy before adding the chicken.
Yes. Replace the tablespoon of hot honey with an additional tablespoon of regular honey for a sweet version without the extra heat.
Cheddar, Pepper Jack, Monterey Jack, mozzarella, or a Mexican cheese blend would all be delicious. Use whatever cheese you have and love.
Sloppy Spuds (In The Crockpot)
Ingredients
Method
- Spread the sliced red onion across the bottom of your crockpot. Sprinkle the Knorr Chicken Bouillon powder evenly over the onions.
- Drizzle the regular honey and Melinda’s Hot Honey over the seasoned onions.
- Add the minced garlic and spread everything around the bottom of the crockpot.
- Place the two large chicken breasts over the onion mixture.
- Add about 1 teaspoon of Better Than Bouillon Chicken Base and 1 teaspoon of tomato paste onto each chicken breast. Rub the chicken base and tomato paste over the tops of the chicken breasts.
- Arrange the five tablespoons of butter, cut into pats, over the chicken.
- Sprinkle the entire packet of ranch seasoning evenly over everything in the crockpot.
- Pour the whole bottle of Kinder’s Original BBQ Sauce over the chicken. Use a spoon or spatula to spread the sauce over the tops of the chicken breasts.
- Cover the crockpot and cook on HIGH for 3–4 hours or LOW for 5–6 hours.
- The chicken is ready when it reaches an internal temperature of 165°F and pulls apart easily with two forks. Cooking time may vary depending on the thickness of your chicken breasts and your crockpot, so try not to cook the chicken longer than necessary.
- About one hour before the chicken is finished, preheat your oven to 425°F.
- Scrub the russet potatoes well and dry them completely. Pierce each potato a few times with a fork.
- Rub the potatoes lightly with olive oil and sprinkle the outsides with kosher salt. Place them directly on the oven rack or onto a baking sheet.
- Bake for 45–60 minutes, depending on their size, until the skins are crisp and the centers are completely tender when pierced with a fork.
- You can also prepare the potatoes in the air fryer or microwave using your favorite method.
- Once the chicken is cooked, leave it right in the crockpot and shred it while it is still hot using two forks.
- Stir the shredded chicken into the onions and BBQ sauce until every piece is completely coated. Let it sit in the sauce for a few minutes while you open the potatoes.
- Carefully remove the hot potatoes from the oven.
- Cut a slit lengthwise down the middle of each potato without cutting all the way through. Place each potato inside a clean kitchen towel and carefully give it a firm little slam onto the counter—just like Martha Stewart!
- The potato should pop open and become nice and fluffy. Be careful because the potato and steam will be very hot.
- Season the inside with a little salt and black pepper to taste.
- Spoon a generous amount of the shredded BBQ chicken into each baked potato.
- Top the chicken with shredded Colby Jack cheese, a dollop of sour cream, and a pickle slice.
- Add bacon bits, sliced green onions, extra cheese, or any of your other favorite toppings. Serve immediately!
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👝 How to Store Leftovers
Store the BBQ chicken separately from the baked potatoes whenever possible.
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Place leftover chicken in an airtight container and refrigerate for up to 3–4 days. Store the cooked potatoes in a separate container in the refrigerator.
Reheat the chicken in a saucepan, microwave, or crockpot until hot. Add a splash of water, chicken broth, or extra BBQ sauce if the sauce has thickened too much.
Reheat the potatoes in a 350°F oven until warmed through, or microwave them in short intervals. Assemble the Sloppy Spuds after everything is hot.
