Ingredients
- Chicken breast: brings lean protein and soaks up all the flavor. Choose fresh, plump breasts without the skin for even cooking.
- Dry seasoning such as ranch powder: creates a tangy base. Find it in the salad dressing aisle for reliable taste.
- Salt, pepper, paprika, garlic powder: balance out the spiciness and add warmth. Use fresh spices you can smell for max impact.
- Buffalo sauce: gives that signature tangy heat. I like Sweet Baby Rays Mild for balanced flavor with just enough kick.
- Shredded mozzarella: lends creaminess and melt. Buy blocks and grate yourself for best texture.
- Bottled ranch dressing: rounds out spice and adds a creamy finish. Choose one made with real buttermilk if you can.
- Large potatoes: become the perfect vessel. Russet potatoes are ideal for a fluffy inside and crispy skin.
- Butter: turns every baked potato into comfort food. Use salted for extra flavor.
- Shredded cheddar cheese: gives sharpness and melt. A medium or sharp cheddar adds punch.
- Sour cream: cools things down and adds richness. Look for full fat for best taste.
- Bacon: adds salty crunch and savory depth. Crisp up thick cut bacon for bonus texture.
- Green onions: finish with fresh brightness and a pop of color. Choose ones with firm green tops.
Step-by-Step Instructions
- Prep the Chicken:
- Place your chicken breasts in the crockpot with dry ranch seasoning salt pepper paprika garlic powder and Buffalo sauce. Turn the chicken over a few times with tongs so every side gets coated with spices and sauce. Set the crockpot to low and let the flavors burble together for four to six hours until the chicken shreds at the touch of a fork.
- Bake the Potatoes:
- Rinse and scrub large russet potatoes until the skin is clean. Once dry poke them all over with a fork to help steam escape during baking. Rub each potato with olive oil and sprinkle a bit of salt over the skin for extra crispiness. For the fluffiest insides pop them in the air fryer at four hundred degrees for forty to sixty minutes. Baking or microwaving works too but I love the texture and golden skin from the air fryer.
- Shred and Finish the Chicken:
- When the chicken is cooked and falling apart shred it right in the crockpot using two forks until you have tender bite-sized pieces. Stir in ranch dressing and shredded mozzarella cheese so everything melts and gets creamy. Taste and add more Buffalo sauce if you want a bolder flavor.
- Assemble the Potatoes:
- Once the potatoes have finished cooking slice each one down the center and give it a gentle squeeze to fluff up the inside. Drop in a knob of butter for a rich base. Pile on the Buffalo chicken mixture and add a generous sprinkle of shredded cheddar cheese to start melting. Top with sour cream chopped bacon and green onion for layers of flavor and crunch.
- Serve Up:
- Serve immediately while the potatoes are piping hot and the toppings are melty. Offer extra ranch Buffalo sauce and toppings on the side so everyone can build their perfect loaded potato.