These may very well be the tastiest oven baked potatoes I’ve ever had! That slow cooked chicken is so tender and juicy I could eat it straight from the crock pot…
- 6 medium Idaho or Russet potatoes
- cooking spray
For the chicken:
- 12 oz boneless skinless chicken breast (or tenderloins)
- 1 celery stalk
- 1/2 onion
- 1 clove garlic
- 16 oz fat free low sodium chicken broth
- 1/3 cup hot cayenne pepper sauce
For the toppings:
- 12 tbsp reduced fat shredded cheese
- 1/2 cup carrots, cut into 2-inch matchsticks
- 1 large celery stalks, cut into 2-inch matchsticks
- 1/4 cup Blue Cheese Dressing
Add chicken, onion, celery stalk and garlic into a crock pot. Add enough water to cover the chicken. Cover and cook on high for 4 hours or low for 6 hours.
Reserve 1/2 cup of broth, remove the chicken from the crock pot and discard the rest of the broth (or freeze it for later use!)
Shred the chicken, return it to the crock pot with hot sauce and the 1/2 cup of broth. Cook on high for another 30 minutes.
Pierce a potato for several times all around and place it in the microwave. Cook on high for about 5 minutes per potato, then set aside to cool. Cut the potatoes in half horizontally. Scoop out leaving about 1/4 inch thick wall, skins will weigh about 1 oz each.
Heat oven to 450 degrees F. Spray oil on potato skins and place them on a baking sheet lined with foil. Season to taste, bake 10 minutes.
Remove from oven, 2 tablespoons of chicken into each, top with shredded cheese and bake until cheese as melted.
Top with blue cheese dressing before serving.
Quick Tip: If blue cheese isn’t your favorite, ranch makes a tasty substitute!
Thanks to Skinnytaste for this slimmed down version of a delicious appetizer!