BBQ Chicken Loaded Baked Potato (Gluten & Dairy Free)

Ingredients:

4 potatoes of your choice (I did 2 sweet potatoes & 2 russet potatoes)

Salt & Olive Oil

1.5 lbs boneless skinless chicken breasts

1/3 cup chicken bone broth

1/4 cup coconut aminos

6 oz can tomato paste

1 1/2 tablespoons monk fruit maple syrup

1 1/2 tablespoons brown mustard

2 tablespoons raw apple cider vinegar

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon chipotle powder

1/4 teaspoon black pepper

Vegan shredded cheddar cheese

Chives, chopped

Step 1

Whisk together all of the ingredients except for the chicken and potatoes. Place chicken in the bottom of a slow cooker and cover with all the sauce once mixed. Cook on low for 5 hours until the chicken starts to pull apart.

Step 2

Using two forks, shred the chicken apart. Mix with sauce in slow cooker and keep on a warm setting while you prepare the baked potatoes.

Step 3

Preheat oven to 450F. Line a large baking sheet with foil or parchment paper.

Step 4

Prep the potato: rinse potatoes generously, and pat dry. Using a dinner fork or small knife, poke the potato roughly 10 times on each side. Place on prepared baking sheet.

Step 5

Bake for 25 minutes. Then brush all sides of the potatoes with olive oil. Sprinkle a generous amount of sea salt sea salt on top and bottom. Place potatoes back on baking sheet reverse side up so that it can cook evenly on both sides.

Step 6

Bake for an additional 20-25 minutes until done. To check, take an oven mitt and carefully squeeze the potato. If the inside is soft when you apply pressure, then it is done. Otherwise, continue cooking in 5 minute increments until it becomes soft in the center.

Step 7

Using a small knife, slice down the middle lengthwise, and gently squeeze the potato to open. Fill with a generous amount of the prepared shredded chicken, and top with vegan shredded cheese and chives. Enjoy!