Go Back
–+ servings
BBQ chicken smashed potatoes topped with shredded cheese and green onions, baked on a sheet pan until crispy and golden brown.
Print

BBQ Chicken Smashed Potatoes

Chicken smashed potatoes are crispy, cheesy, and topped with BBQ chicken for an easy dinner packed with bold flavor.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Slow Cooker 8 hours
Total Time 8 hours 55 minutes
Servings 6
Calories 565kcal

Equipment

Ingredients

Shredded BBQ Chicken

  • 4 Boneless Skinless Chicken Breasts
  • Barbecue Sauce 8-12 oz

Smashed Potatoes

  • 10-12 Yellow Potatoes
  • Olive Oil
  • Salt
  • Cheese
  • Green Onions
  • Sour Cream

Instructions

Shredded BBQ Chicken

  • Place the chicken ingredients into a slow cooker and cook until the chicken is tender and easily shreds with a fork.
  • Shred the chicken directly in the slow cooker, mixing it back into the cooking juices. As the chicken rests, it will absorb the flavorful juices, making it extra moist and delicious.
    Side-by-side view of chicken breasts cooking in BBQ sauce in a slow cooker and the finished shredded BBQ chicken ready for smashed potatoes.

Smashed Potatoes

  • Preheat the oven to 425°F. While the oven heats, scrub the baby potatoes and boil them in salted water until they are fork tender, about 15 to 20 minutes. Drain the potatoes and let them cool for a few minutes.
    Yellow potatoes boiling in a stainless steel pot of water on the stovetop before being smashed and baked for BBQ chicken smashed potatoes.
  • Arrange the potatoes on a parchment-lined baking sheet, leaving a little space between each one. Use a potato masher or the bottom of a sturdy glass to gently smash each potato until it is about ½ inch thick.
    Side-by-side photos showing two ways to smash boiled potatoes on a parchment-lined baking sheet using a potato masher and a metal spatula.
  • Brush or drizzle the smashed potatoes with olive oil and season with salt, pepper, and any additional seasonings called for in the recipe.
  • Bake for 30 to 35 minutes, or until the potatoes are golden brown with crispy edges.
    Side-by-side photos of smashed potatoes before and after baking, showing golden, crispy edges on a parchment-lined baking sheet.
  • Top each smashed potato with the BBQ shredded chicken and shredded cheese. Return the baking sheet to the oven for 3 to 5 minutes, just until the cheese has melted.
  • Finish with your favorite toppings, such as sliced green onions, crispy bacon, or an extra drizzle of barbecue sauce. Serve warm.
    Fork holding a bite of BBQ chicken smashed potato topped with cheese and green onions, with more loaded smashed potatoes on a baking sheet in the background.

Notes

  • When shredding the chicken in the slow cooker, don't worry if there's a lot of liquid. As you shred and stir the chicken, it will soak up those flavorful juices, making it incredibly tender and delicious.
  • This recipe uses only half of the shredded chicken for the smashed potatoes. The remaining chicken is perfect for BBQ sandwiches, wraps, salads, or another easy meal later in the week.
  • If you're serving a larger crowd, simply double the potatoes while using the full batch of shredded chicken.
  • If you don't want leftover chicken, prepare only half of the slow cooker chicken recipe.

Nutrition

Serving: 2 potatoes | Calories: 565kcal | Carbohydrates: 39g | Protein: 39g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 118mg | Sodium: 985mg | Potassium: 1210mg | Fiber: 4g | Sugar: 12g | Vitamin D: 0.3µg | Calcium: 295mg | Iron: 3mg
QR Code linking back to recipe