Slow Cooker Chicken and Broccoli-Stuffed Baked Potatoes

Name: Slow Cooker Chicken and Broccoli-Stuffed Baked Potatoes
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts; 1 cup (240 ml) low-sodium chicken broth; 2 clove (6 g) garlic cloves, minced; ½ tsp (½ g) dried thyme; 1 leaf (½ g) bay leaves; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 4 large (1000 g) russet baking potatoes, scrubbed and pricked; 4 cups (400 g) fresh broccoli florets; 1½ cups (180 g) sharp cheddar cheese, shredded; ¾ cup (170 g) sour cream; 2 tbsp (28 g) unsalted butter; ½ tsp (2½ ml) Dijon mustard; ¼ tsp (½ g) smoked paprika (optional)

From the MyKitchenBank Kitchen

Fluffy baked potatoes topped with a creamy slow cooker chicken and broccoli filling made with sharp cheddar cheese, sour cream, and a hint of garlic. The chicken cooks low and slow until tender, then shreds easily to mix with blanched broccoli florets for a hearty, comforting meal that comes together with minimal hands-on work.

Prep: 20 min
Cook: 5 hr
Wait: 15 min
Total: 5 hr 35 min
Makes: 4 stuffed potatoes

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Steps

Before you start

Scrub the potatoes well and prick with a fork to prevent bursting
Have your slow cooker ready—you'll start it first, then bake potatoes in the oven
Prep the chicken and seasonings before turning on the slow cooker

1
Start the slow cooker
- Place the chicken breasts in the slow cooker with the chicken broth, minced garlic, dried thyme, bay leaf, 0.75 tsp kosher salt, and 0.25 tsp black pepper.
- Stir gently to combine.
- Cover and set to low heat for 5 hours.
- The chicken will cook gently in the liquid and become very tender.
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Tip: Do not overfill the slow cooker—the chicken should be mostly covered by broth. Resist the urge to lift the lid during cooking, as this releases heat and extends the time.
2
Preheat oven and prep potatoesOven 375°F / 190°C
- About 20 minutes after starting the slow cooker, preheat the oven to 375°F (190°C).
- Place the scrubbed and pricked potatoes directly on the oven rack (place a baking sheet on the rack below to catch any drips).
- Bake for 50–60 minutes, until the potatoes are very tender when pierced with a fork.
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Ready when: Potatoes are soft and yield easily to a fork; skin may wrinkle slightly
Tip: Pricking the potatoes prevents them from exploding in the oven. Baking directly on the rack allows air circulation for crispier skin.
3
Blanch the broccoli
- About 30 minutes before the potatoes are done, bring a small pot of salted water to a boil.
- Add the broccoli florets and cook for 3–4 minutes until bright green and just tender-crisp.
- Drain in a colander and set aside.
- The broccoli should still have a slight bite to it so it doesn't become mushy when added to the warm filling.
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Ready when: Broccoli is bright green and a fork easily pierces the florets
Tip: Blanching quickly sets the color and texture; don't let it boil too long or it will lose its crunch and vibrant color.
4
Check the chicken
- After 5 hours on low heat, use tongs or a slotted spoon to remove the chicken breasts from the slow cooker.
- The meat should shred easily when pulled apart with two forks.
- If still firm, return to the slow cooker for another 20–30 minutes on low.
- Once tender, place the chicken on a cutting board.
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Ready when: Chicken shreds easily with a fork and no pink remains inside; internal temperature reaches 165°F (74°C)
Tip: If any part of the chicken is still opaque or firm when you try to shred it, give it more time. Overcooked chicken is preferable to undercooked in the slow cooker.
5
Shred the chicken
- Once the chicken has cooled enough to handle, use two forks to pull and shred it into bite-sized pieces.
- Discard the bay leaf and any broth that remains in the slow cooker.
- The shredded chicken should be moist but not waterlogged.
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Ready when: Chicken is completely pulled apart into even, bite-sized pieces
Tip: Shred while the chicken is still warm; it shreds more easily than cold chicken and will hold moisture better.
6
Make the filling
- Return the shredded chicken to the slow cooker (which is still on warm/low).
- Add the sour cream, shredded cheddar, butter, Dijon mustard, smoked paprika (if using), and a pinch of salt and black pepper.
- Stir until the cheese and sour cream are fully incorporated and the mixture is creamy and smooth.
- Let it warm through on low heat for 2–3 minutes, stirring occasionally.
- Do not bring it to a boil.
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Ready when: Filling is creamy, warm, and cheese is fully melted; no lumps remain
Tip: Keep the heat low to prevent the sour cream from curdling. Stir gently and frequently so everything incorporates evenly.
7
Fold in the broccoli
- Gently fold the blanched broccoli florets into the warm chicken and cheese filling.
- Stir just enough to distribute the broccoli evenly throughout.
- Taste and adjust seasoning if needed with a pinch more salt or pepper.
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Ready when: Broccoli is evenly distributed and heated through; filling is cohesive
Tip: Fold gently so the broccoli florets stay intact and don't break apart into small pieces.
8
Split and stuff the potatoes
- Remove the baked potatoes from the oven and let them rest for 2–3 minutes.
- Carefully slice each potato in half lengthwise.
- Using a spoon or fork, fluff the insides slightly to loosen the flesh.
- Divide the chicken and broccoli filling evenly among the 8 potato halves, spooning it generously over each one.
- Serve immediately while everything is hot.
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Ready when: Potatoes are split and filled; filling is visible on top of each half
Tip: Let the potatoes rest a moment so they're cool enough to handle but still steaming hot when you cut them. The contrast between the fluffy hot potato and warm creamy filling is part of the appeal.

Good to know

Tips

For extra crispy potato skin, rub the outside of each potato lightly with olive oil and salt before baking.
If you want a more indulgent filling, stir in 2–3 tablespoons of cream cheese along with the sour cream for an even richer texture.
Smoked paprika adds a subtle depth, but it's optional—the dish is delicious without it if you prefer.
This recipe scales easily: for 6 servings, use 2 lb (900 g) chicken, 6 potatoes, and increase other ingredients by 50%.

Make ahead

The slow cooker filling can be made up to 1 day ahead. Cool it completely, store it in an airtight container in the fridge, then gently reheat it in the slow cooker on low (stirring in a splash of broth or cream if it has thickened too much) before serving. Bake the potatoes fresh on serving day for the best texture.

Storage & reheating

Store leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, either microwave each half on 50% power for 3–4 minutes (stirring the filling halfway through) or warm them on a baking sheet at 350°F (175°C) for 12–15 minutes, covered loosely with foil. Do not freeze the assembled potatoes, as the potato texture will degrade, though you can freeze the filling alone for up to 2 months.

Substitutions

sharp cheddar cheese → Gruyère or Swiss cheese. These melts smoothly and adds a slightly nuttier, more sophisticated flavor. Use the same quantity.
sour cream → Greek yogurt. Provides similar creaminess with a bit more tang. Use full-fat Greek yogurt in the same amount.
fresh broccoli florets → Frozen broccoli florets. Use 3 cups (300 g) frozen broccoli. Thaw and squeeze out excess water before folding into the filling; skip the blanching step.
boneless, skinless chicken breasts → Rotisserie chicken. Skip the slow cooker step. Use 2 cups (300 g) shredded rotisserie chicken and skip the broth; add 0.5 cup (120 ml) broth directly to the filling when making it.