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BBQ Chicken Topped Potatoes

I’ve been on a potato kick lately. Big, big potato kick.

Totally pregnancy related. But still, a big kick.

I think it’s the butter. I generally eat a low-fat diet and I sense that when baby needs to grow and needs some fat, I crave potatoes. Because my body knows that I will slather butter all over them and get some good fat into the potato. (Amazing, I think, how the body knows what it needs!)

I could eat them just like this…loaded up with butter, pepper and a little garlic salt.

But since I have these dudes to feed, I thought I’d throw some BBQ chicken (and cheese onto Steve’s) on top. (Boy’s are dairy-free…still. Last time I tested, we got reactions 🙁 )

So…this is an inexpensive one (potatoes are SO cheap right now!) for all those “meat and potato” mouths you have to feed!

BBQ Chicken Topped Potatoes

Yield – 4 servings

Preparation Time – 15 minutes

Cooking Time – 60 minutes


  • 4 to 6 baking potatoes (depending on how hungry the crowd is!) ($1.50-$2.25)
  • 1 lb. chicken breasts or thighs (I used thighs, because I think they shred better!) ($1.99)
  • Salt and pepper
  • About 1 cup BBQ sauce (free- $.50)
  • Butter, salt and pepper for potatoes ($.50)
  • Shredded Cheese for topping ($1)
  • 1 lb. baby carrots ($.99) Recent sale at Sprout’s!



  • Bake the potatoes in the oven for an hour at 350 degrees. Or in the slow cooker.
  • Meanwhile, add the chicken with about 1/2 cup of water and the BBQ sauce to a Dutch oven or saucepan. Cook over medium-high heat for 20 minutes, or until chicken is soft and tender. Remove from heat, let cool slightly, then shred the chicken with 2 forks.
  • Once the potatoes are done, add butter and salt and pepper, mix and mash. Top with the shredded BBQ chicken and then cheese.
  • Serve BBQ Chicken Potatoes with side of veggies or fruit.

Cost $5.98 – $7

(I tagged this as dairy free, in addition to gluten-free. Use dairy-free margarine and omit cheese. Check BBQ sauce to be sure it’s gluten free.)

Make-Ahead & Freezer Friendly: Make a large batch of BBQ chicken in the Dutch oven or in the slow cooker. Shred the chicken with the BBQ sauce and then freeze in meal size portions. Use to top potatoes, pizza, or as sandwiches.