Shredded Barbecue Chicken and Chips
Transform your family dinner nights with this irresistibly savory Shredded Barbecue Chicken and Chips recipe! Tender, slow-cooked chicken breasts are infused with smoky barbecue sauce and spices, then shredded to perfection for a melt-in-your-mouth experience. Paired with homemade crispy potato chips, baked golden brown and seasoned with smoked paprika and sea salt, this dish is a perfect harmony of bold flavors and comforting textures. With just 20 minutes of prep time and the convenience of a slow cooker, it’s an easy-to-make recipe that’s ideal for weeknights or casual gatherings. Serve up this hearty combination as a standalone meal or alongside a fresh green salad, and don’t forget the optional parsley garnish for a pop of fresh color. Perfect for barbecue lovers and fans of homemade comfort food classics, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1.5 cups barbecue sauce
- 0.5 cups chicken broth
- 1 teaspoon salt
- 0.5 teaspoons pepper
- 1 teaspoon garlic powder
- 0.5 teaspoons paprika
- 4 medium potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons smoked paprika
- 1 tablespoon parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Season the chicken breasts with salt, pepper, garlic powder, and paprika. Place them in a slow cooker.
Add barbecue sauce and chicken broth to the slow cooker, ensuring the chicken is fully coated in the sauce.
Cook on high for 3-4 hours or low for 6-7 hours until the chicken is tender and easy to shred.
While the chicken is cooking, prepare the potato chips. Wash and thinly slice the potatoes using a mandoline or sharp knife.
Place the potato slices in a bowl of cold water for 10 minutes to remove excess starch. Drain and pat them completely dry with a clean towel.
Transfer the potatoes to a large bowl, drizzle with olive oil, and toss with sea salt, black pepper, and smoked paprika.
Spread the potato slices in a single layer on the prepared baking sheet, ensuring they don’t overlap. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until crispy and golden brown.
Once the chicken is done, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it thoroughly with the sauce.
Serve the shredded barbecue chicken hot, alongside the crispy chips. Garnish with parsley if desired and enjoy!
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 9506 mg | 413% | |
| Total Carbohydrate | 340.1 g | 124% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 145.4 g | ||
| Protein | 133.8 g | 268% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 6302 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
