Slow Cooker Buffalo Chicken Potato Skins

5 from 4 votes

Slow Cooker Buffalo Chicken Potato Skins

Two game day classics are combined in my Slow Cooker Buffalo Chicken Potato Skins. They are Perfect for week night dinners or for a competitive game day. If you're not a fan of blue cheese, you may try feta cheese. It's much milder. Bake potatoes early and refrigerate if you're pressed for time.

Course any meal, Appetizer, dinner

Cuisine American/Southern

Keyword chicken, potatoes

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 136kcal

Author Paula

Ingredients

4 to 6 chicken breasts you can use boneless or bone-in
17.5 oz bottle buffalo wing sauce
1 oz envelope ranch dressing mix
1 to 2 oz gorgonzola cheese
4 baking potatoes
4 to 6 slices bacon cooked and crumbled
2 green onions sliced thin
1/2 cup blue cheese dressing for dipping, optional

Instructions

Pat chicken dry with a paper towel and place in a slow cooker. Pour buffalo wing sauce over chicken reserving 1/2 cup, then pour one packet of dry ranch dressing mix over sauce. Cook on high 4 hours or low 6 to 7 hours. Chicken should be tender and pulling away from the bone when done. Remove from slow cooker and shred.
With one hour to go on chicken, wash potatoes and wrap in aluminum foil. Bake at 450 degrees for 45 minutes to 1 hour. Cook time varies on the size of your potatoes. Give them a squeeze to test, the potato will be soft when done. Remove from oven and allow to cool. (You can do this step ahead of time, refrigerate potatoes and put a dish together later.)
When potatoes are cool enough to work with, cut into quarters. Scoop out some of the inside of the potato leaving about 1/2 inch thick.
Top potatoes with pulled chicken, blue cheese, bacon, and green onions. Drizzle the 1/2 cup reserved wing sauce over potatoes. Bake 10 to 20 minutes to heat through.
Serve with extra wing sauce and ranch or blue cheese dressing.

Notes

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