Description

Crack Chicken Stuffed Baked Potatoes pair creamy cheddar, beef, and ranch-seasoned chicken with fluffy baked potatoes for a rich, satisfying meal. Slow-cooked chicken and melty cheese make this comfort food at its best — perfect for dinner any night of the week.

Ingredients

4 pounds large Russet potatoes (4–6 potatoes)
1 pound boneless skinless chicken breast (2–3 breasts)
1 tablespoon ranch seasoning mix
4 ounces block cream cheese
3 slices cooked beef, diced or crumbled
1 cup freshly grated sharp cheddar cheese
Optional toppings: extra beef, chopped chives, ranch dressing drizzle, blue cheese crumbles

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Instructions

1. Add chicken to the slow cooker and sprinkle with ranch seasoning mix. Place a block of cream cheese on top of the chicken. Cover and cook on HIGH for 2.5–3 hours or LOW for about 4–5 hours.

2. When the chicken is done, shred it directly in the pot using two forks. Stir in ¾ of the chopped beef and 1 cup of shredded cheddar cheese.

3. Prepare baked potatoes using either oven or microwave method.

4. Oven: Preheat to 425°F. Wash and dry potatoes, rub with olive oil, season with salt and pepper, and bake on a foil-lined sheet for 45–60 minutes or until fork-tender. Let rest 5–10 minutes before handling.

5. Microwave: Wash and dry potatoes, place on a microwave-safe plate, and microwave for 7 minutes, turning halfway through. Continue in 1-minute increments until fork-tender. Let rest 5–10 minutes.

6. Preheat oven broiler and line a baking sheet with foil.

7. Slice each potato lengthwise and gently squeeze to open. Fluff the insides with a fork and season with salt and pepper.

8. Add a pat of butter if desired, then stuff each potato with the chicken mixture.

9. Top each with a tablespoon of shredded cheddar and a few beef bits.

10. Broil for 5 minutes until cheese is melted and bubbly. Watch carefully to avoid burning.

11. Let rest 5 minutes, then garnish with chives and a drizzle of ranch dressing. Serve warm.

Notes

The recipe is best served fresh, but leftovers can be stored in the fridge for up to 2 days wrapped in foil.

This recipe is great for using leftover shredded chicken—just mix ingredients on the stovetop and skip the slow cooker.

Use similarly sized potatoes for even baking.

Leftover chicken mixture can be stored separately in an airtight container for up to 4 days.

Reheat in the oven or microwave as needed.