Ingredients
Scale
Shredded BBQ Chicken
- 4 Boneless Skinless Chicken Breasts
- KC Masterpiece® barbecue sauce (8-12 oz)
Smashed Potatoes
- 10–12 Yellow Potatoes
- Parchment Paper
- Baking Sheet
- Potato Masher or flat spatula
- Olive Oil
- Salt
- Cheese
- Green Onions
- Sour Cream
Instructions
Shredded BBQ Chicken
- Place chicken breasts in the crock pot.
- Pour your KC Masterpiece® barbecue sauce over the chicken and cook on high for 4 hours or low 6-8 hours.
- Once internal temp reaches at least 165 degrees Fahrenheit shred the chicken while still in the crock pot.
- Set aside or refrigerate for a later date.
Smashed Potatoes
- Clean your potatoes
- Boil for 15-20 minutes, or until tender. (Do not overcook)
- Preheat oven to 425 degrees
- Dry your potatoes and place on a parchment paper lined baking sheet.
- Using your potato masher or spatula press down on the potato until it flattens, but you still want it to remain in one piece.
- Brush olive oil on top and sprinkle with salt to desired taste.
- Bake for approx 15 minutes.
- Flip potatoes and brush olive oil on the other side.
- Bake for an additional 5-10 minutes.
- Remove from oven and top with Shredded BBQ Chicken.
- Garnish with Cheese, green onions, and sour cream.
Notes
When shredding the chicken in the crock pot, there will be extra juice. As you shred the chicken, it will soak up the juices leaving it utterly delicious! : )
For this recipe, I only use half of the shredded chicken for the smashed potatoes, this leaves me with leftover to make sandwiches. If you are making for a large group of people, double the potatoes. If you do not wish to have leftover chicken, cut the chicken recipe section in half.