Ingredients
Method
Step 1: Add the Onion and Bouillon
- Spread the sliced red onion across the bottom of your crockpot. Sprinkle the Knorr Chicken Bouillon powder evenly over the onions.
Step 2: Add the Honey and Garlic
- 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.
Step 3: Add and Season the Chicken
- 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.
Step 4: Add the Butter, Ranch, and BBQ Sauce
- 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.
Step 5: Slow Cook the Chicken
- 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.
Step 6: Prepare the Baked Potatoes
- 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.
Step 7: Shred the Chicken
- 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.
Step 8: Pop 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.
Step 9: Assemble the Sloppy Spuds
- 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!