Cheesy Chicken Potatoes (Print Version)
# Ingredients:
→ Main Parts
01 -
1 cup sharp cheddar cheese, freshly shredded
02 -
3 crispy bacon slices, crumbled or diced up
03 -
4 ounces cream cheese (block form)
04 -
4 large russet potatoes (about 1 pound each)
05 -
1 pound chicken breasts, skinless and boneless
06 -
1 tablespoon ranch seasoning blend
→ Extra Add-Ons
07 -
Blue cheese pieces
08 -
Drizzle of ranch sauce
09 -
Chopped green onions or chives
10 -
Additional crispy bacon
# Instructions:
01 -
Put chicken in the bottom of the slow cooker and sprinkle it with ranch mix. Lay the cream cheese block on the chicken. Cover and cook for 2.5–3 hours on HIGH or 4–5 hours on LOW. Use two forks to shred the chicken right in the cooker. Mix in most of the bacon bits and all the shredded cheese, leaving some for the topping.
02 -
Set the oven to 425°F. Scrub the potatoes clean and make sure they’re dry. Coat each one with a bit of olive oil and sprinkle lightly with salt and pepper. Put them on a tray lined with foil, then bake for 45–60 minutes or until they’re soft enough to pierce easily. Let them rest for 5–10 minutes before handling.
03 -
Clean and dry the potatoes. Place them on a plate safe for microwaving. Cook on high power for 7 minutes, turning them over at the halfway mark. If they’re still firm, keep microwaving in one-minute spurts until they’re easy to poke through. Cool them down for 5–10 minutes.
04 -
Prep a baking tray with foil and switch your broiler on. Slice the top of each potato open (don’t cut it all the way through) and squeeze the ends to pop it open a little. Fluff the insides with a fork, then season with salt and pepper. Add a small buttery dab inside, then pile in the chicken mix. Sprinkle shredded cheddar and bacon bits over the top.
05 -
Put the stuffed potatoes under the broiler for 5 minutes or until the cheese is nice and bubbly. Pull them out and let them sit for a few minutes. Sprinkle chopped chives on top and drizzle a little ranch before serving.
# Notes:
01 -
Try to use potatoes that are about the same size so they all cook evenly. The extra chicken can stay in the fridge for up to 4 days and be used for other meals.
02 -
If you’ve already got leftover shredded chicken, skip using a slow cooker. Just warm it up on the stove with the cream cheese and seasonings.