I am a lover of pulled BBQ chicken sammiches. However, on this new quest to be gluten free (or mostly gluten free) I am trying different alternatives to "bread".
My kids absolutely LOVED this dinner. They loved the fact they were able to smash their own potatoes and then put what they wanted on top!
Large russet baking potatoes (one for each person)
3 chicken quarters
2 cups of chicken stock
1 cup of water
1 1/2 cup ketchup
1/4 cup mustard (any type and can be increased or decreased as desired)
2/3 cup packed brown sugar
3 teaspoons of liquid smoke
Place chicken quarters, chicken stock and water in a slow cooker and cook on low for 6 hours. Remove chicken and let cool. dump chicken stock out in sink. De bone and shred chicken. Place shredded chicken back into the crock pot.
Clean potatoes and poke holes in sides with a fork, cover in foil. Bake in oven at 350 degrees for 1 1/2 hour.
To make BBQ sauce:
Mix ketchup, mustard, brown sugar, and liquid smoke in a bowl until fully blended. Pour over chicken and stir, let warm up on low heat in slow cooker.
To serve, open up warm potato and top with your favorite potato toppings and the BBQ chicken!