Chicken Bacon Potato Boats (Print Version)
# Ingredients:
→ Base
01 -
4 pounds big Russet potatoes (around 4-6 potatoes)
02 -
1 pound chicken breast, no skin or bones
→ Crack Chicken Mixture
03 -
1 tablespoon dry Ranch mix
04 -
4 ounces soft cream cheese
05 -
3 slices cooked bacon, broken into bits
06 -
1 cup freshly grated sharp cheddar
→ Optional Toppings
07 -
More bacon bits
08 -
Fresh chopped chives
09 -
Drizzle of ranch
10 -
Crumbled blue cheese
# Instructions:
01 -
Add chicken to your slow cooker with Ranch seasoning and cream cheese on top. Let it cook for 2.5-3 hours on HIGH or 4-5 hours on LOW.
02 -
Once cooked, tear up the chicken right in the pot and mix in the bacon bits and grated cheddar.
03 -
Get your potatoes soft by baking them at 425°F for about 45-60 minutes or zap them in the microwave for around 7 minutes.
04 -
Cut open each potato and loosen the insides with a fork. Spoon in the chicken mix and finish with cheese and bacon on top.
05 -
Pop under the broiler for 5 minutes till the cheese gets bubbly. Let them cool for 5 minutes then sprinkle with chives and add ranch if you want.
# Notes:
01 -
You can use already cooked chicken that's been shredded
02 -
Try to pick potatoes that are about the same size so they cook evenly
03 -
You can keep any extras in the fridge for up to 2 days