Feb 24

Feb 24 BBQ Chicken Potatoes

Chicken, Dairy Free, Dinner, Gluten Free, Healthy Kids, Instant Pot, Whole30, Vegan

I love BBQ chicken, it just transports me to the Summer and sunshine and right now, I could really use it! This is a great make-ahead dinner for crazy busy nights or just a fun one everyone will love., They are also super easy to customize with toppings and sauces. Use your Instant Pot, slow cooker or oven for the chicken. Roast up your favorite potatoes and make this super easy and delicious slaw that has a bunch of vegetables. These are already gluten and dairy free and Whole30 compliant (as long as you use the right products) which is great for all the people! Want to make it vegan? Just use some shredded jackfruit in place of the chicken and you are in for an epic dinner.

BBQ Chicken Potatoes

2 pounds chicken breasts
1 1/2 cup broth
2 Tablespoons Onion Ranch Powder
1/4 cup BBQ Sauce
4 potatoes
2 cups coleslaw mix (dressing removed)
2 Tablespoons Carolina style BBQ Sauce,
1 Tablespoon Apple Cider Vinegar
1/2 cup mayonnaise
1 bell pepper, thinly sliced
4 green onions, sliced
1/4 red onion, finely chopped
salt and pepper
Optional Toppings - ranch dressing, BBQ sauce, green onions, crispy fried onions, cheddar cheese, pepitas, sunflower seeds

Preheat the oven to 400, pierce potatoes all over with a fork, and drizzle with oil and season with salt and pepper. Place potatoes on a baking sheet and bake until tender, about 1 hour.

In an Instant Pot, pour the broth at the bottom and place the rack above. Season the chicken with Onion Ranch Powder on both sides, place the top on and make sure the valve is in the sealing position. Select HIGH Pressure for 10 minutes and let it naturally release for 10 minutes then quick release. Remove the chicken from the IP and shred, add in the BBQ sauce and toss until all coated, add more as needed.

While the chicken is cooking, toss together the slaw in a large bowl - the slaw mix, Carolina sauce, vinegar, mayo, pepper, and onions. Season with salt and pepper to taste.

Once all the elements are prepped, cut a potato lengthwise to create a pocket, season a little with salt and pepper. Fill the potato up with some BBQ Chicken and top with slaw, finally dress with any toppings desired.

The best part of this meal is you can prep everything ahead of time, when you have some time to do it. Bake those potatoes - I like sweet potatoes and my family prefers Russet. Make that chicken in the IP or oven if you don’t have one. Prep the slaw sauce and have ready to toss. So easy!

I love using my Instant Pot for chicken, you can have fresh or frozen chicken. If you don’t have one, no biggie! You can use a slow cooker on HIGH for 4 hours or LOW for 6 hours. Oven is always a great option, No need for all the broth, just a splash will work and roast for about 35 minutes, just make sure the internal temperature is 165.

Get all those vegetables together to make a super delicious slaw, you can use this for a side too! I love the tanginess of a Carolina-style BBQ sauce because it has a mustard base.