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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

A little twist on your meat and potato meal! Tangy BBQ chicken on top of a warm, buttery baked potato.
Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: American
Keyword: bbq chicken topped potatoes
Servings: 4 servings


  • 4-6 baking potatoes (depending on how hungry the crowd is!)
  • 1 lb. chicken breasts or thighs
  • Salt and pepper
  • 1 cup BBQ sauce
  • Butter, salt and pepper for potatoes
  • Shredded Cheese for topping
  • 1 lb. baby carrots


  • 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.