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!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Season the chicken breasts with salt, pepper, garlic powder, and paprika. Place them in a slow cooker.

Step 3

Add barbecue sauce and chicken broth to the slow cooker, ensuring the chicken is fully coated in the sauce.

Step 4

Cook on high for 3-4 hours or low for 6-7 hours until the chicken is tender and easy to shred.

Step 5

While the chicken is cooking, prepare the potato chips. Wash and thinly slice the potatoes using a mandoline or sharp knife.

Step 6

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.

Step 7

Transfer the potatoes to a large bowl, drizzle with olive oil, and toss with sea salt, black pepper, and smoked paprika.

Step 8

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.

Step 9

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.

Step 10

Serve the shredded barbecue chicken hot, alongside the crispy chips. Garnish with parsley if desired and enjoy!

Nutrition Facts

Serving size	(1721.8g)

Amount per serving	% Daily Value*
Calories	2298.6

Total Fat 44.4g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 3.1g
Cholesterol 295.8mg	0%
Sodium 9506.5mg	0%
Total Carbohydrate 340.1g	0%
Dietary Fiber 22.5g	0%
Total Sugars 145.4g
Protein 133.8g	0%

Vitamin D 3.5IU	0%
Calcium 318.9mg	0%
Iron 15.7mg	0%
Potassium 6301.7mg	0%

*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.

Source of Calories

Fat: 17.4%

Protein: 23.3%

Carbs: 59.3%