Barbecue Chicken Baked Potato Recipe National Barbecue Month - The Nibble Webzine Of Food Adventures Barbecue Chicken Baked Potato Recipe National Barbecue Month
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Barbecue Chicken Baked Potato Recipe For National Barbecue Month

May is National Barbecue Month, and we’ve been enjoying everything from Barbecue Deviled Eggs With Pulled Pork to Pulled Pork Sandwiches With Barbecue Cabbage Slaw.

Today, it’s a Barbecue Chicken Baked Potato for lunch (you can spell it barbecue, barbeque or BBQ).

The recipe, from MinShien Denis of Joyous Apron, was sent to us by the Idaho Potato Commission—which has a seemingly endless number of creative potato recipes.

Read MinShien’s full post, including more photos, here.

In her recipe, baked russet Idaho® potatoes are topped with slow cooker shredded barbecue chicken, cheddar cheese, sour cream and chives.

It’s a quick and easy lunch or dinner that can be made ahead of time. BYOB!

We’ve got two more barbecue potato recipes below.



These aren’t stuffed baked potatoes. Rather, the cooked potatoes are cut in half, and the chicken and garnishes are layered on top of them.

Many people will be satisfied with one baked potato half and a large green salad. Those of us with bigger appetites ate both halves, the salad and a beer.


  • 3 pounds boneless, skinless chicken breast
  • 2 cups barbecue sauce
  • ⅓ cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons garlic powder
  • 2 teaspoons liquid smoke
  • 8 large russet Idaho® potatoes
  • 1 cup cheddar cheese, shredded
  • ½ cup sour cream (we love s.c. and used more)
  • ¼ cup chives, chopped

    1. ADD the chicken breast, barbecue sauce, brown sugar, apple cider vinegar, garlic powder and liquid smoke to the slow cooker. Cook on high for 3½ hours, or until the chicken can be easily shredded with a fork.

    2. PREHEAT the oven to 425°F. Wash the potatoes and place them on a baking sheet. Bake for 55-60 minutes, or until they’re soft and can be easily pierced with a fork.

    3. SHRED the chicken using a fork (or better, two forks, pulling in opposite directions). Stir, cover and cook on high for another 10 minutes.

    4. CUT the potatoes into halves, then top with shredded chicken, cheddar cheese, sour cream and chives.

    If you like smoke flavor but don’t own a bottle of liquid smoke, now’s the time to get one. Thanks to Taste Of Home for these tips.

    Liquid smoke is actually made from smoke. Chips or sawdust, typically from hickory or mesquite, are burned at high temperatures. Particles of the smoke are collected in condensers. The resulting liquid is then concentrated.

    The best-known use of a few drops of liquid smoke is to enhance food with wood-grilled flavor, when you don’t have an outdoor grill.

    It’s also vegan: a non-meat way to get smoky flavor and aroma onto vegetables, salad dressings and more.

    Note that liquid smoke is concentrated so add it carefully. Use 1/4 teaspoon or less in your recipes. Sometimes, a drop or two is all you need. Taste and add more as you desire.

    Here are some liquid smoke uses to start you off:

  • Give meat and poultry a smoky taste and aroma. Brush liquid smoke on steaks, burgers, poultry, even deli meats, for that familiar barbecue punch.
  • Cook up some “smoked” salmon. Marinate the fish in a mixture of liquid smoke, brown sugar and soy sauce, for at least an hour before cooking (we made a paste to brush on, instead of a marinade).
  • Make smoky beans. Add a dash of smoke to baked beans, chili, lentils, and other bean and legume dishes.
  • Make vegan bacon. You can give thinly-sliced eggplants, mushrooms, other veggies, seitan, tempeh, even rice paper, which seems to be the most popular choice. Make a marinade with liquid smoke, soy sauce, maple syrup and paprika; and cook as you wish. Here’s a recipe using rice paper.
  • Make vegan hot dogs. Do it with carrots! Prepare a marinade with a few drops of liquid smoke, some olive oil and apple cider vinegar. Let the carrots soak in the liquid for four hours; then roast them and side them into a roll (the difference between rolls and buns). Top with sauerkraut, mustard, chili, onions, etc. Here’s a recipe.
  • Turn tomatoes into lox. Liquid smoke can give sliced tomatoes the flavor of smoked salmon. Boil the tomatoes for about a minute, add the liquid smoke to a marinade with tamari or soy sauce, water and kelp powder to create a [much less expensive] topping for bagels. Here’s a recipe.
  • Smoky almonds. Blend olive oil, salt, and liquid smoke and toss the almonds; then roast them. You can add paprika, red pepper flakes or other favorite spices to the olive oil mixture. For a sweeter flavor, blend the olive oil with maple syrup and a bit of vanilla extract. Here’s a recipe.
  • Smoky olive oil. Add smoke flavor to olive oil (or other oil); then use it for anything from vinaigrettes to sautées and stir-frys.
  • Smoky sauces. Add a few drops of liquid smoke to the cheese sauce of mac and cheese; to other white sauces; or to red sauces. We use it in Spaghetti Puttanesca, with anchovies, capers and a red sauce.
  • Smoky cocktails. Rinse a glass with one to two drops of liquid smoke. Swirl the smoky water, toss it out, and make your cocktail as usual. This works best with tequila or dark liquors, like rum and whiskey. Here’s a Smoked Old Fashioned recipe, a Smoky Martini and a Smoked Margarita.
  • Smoky caramels. If you like sea salt caramels, add a drop of liquid smoke. It works with caramel sauce, too.
    Next, we’re going to try Smoked Parmesan Ice Cream, a savory ice cream, adding smoke to this recipe. It should be great!


  • “Barbecue” Potato Salad
  • Barbecue Stuffed Sweet Potatoes

    [1] Barbecue chicken and garnishes top baked potato halves (photo and recipe © Idaho Potato Commission).

    [2] Stubbs Liquid Smoke is made in both hickory mesquite flavors. You can find them both on Amazon (photo © Stubbs).

    [3] Rufus Teague makes premium barbecue sauces in eight different flavors, including two sugar-free Keto flavors (photo © Rufus Teague).

    [4] Top the barbecue with shredded cheddar, jack or other favorite cheese (photo © Szakaly | Panther Media).

    [5] We used lots of sour cream (photo © Wisconsin Cheese).

    [6] Barbecue stuffed sweet potatoes with pulled pork. Here’s the recipe (photo © Byron’s BBQ).

    [7] A Smoked Margarita. Here’s the recipe (photo © Patron Tequila).



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