Baked Potato with BBQ Chicken

Ingredients:

Chicken

• 1.8 kg skinless and boneless chicken thighs
• 1.5 cups barbecue sauce
• 1/4 cup honey
• 1 tbsp. vinegar
• 1 teaspoon coarse salt
• 3 chipotle peppers in adobo sauce
• 2 cloves garlic, crushed
• 1 onion, thinly sliced
• Special equipment: multicooker

Potato

• 4 medium Russet Burbank potatoes
• Vegetable oil
• 2 cups sour cream
• 2 cups grated cheddar
• 1 cup chopped green onions

Preparation:

1. Chicken:
   Place the chicken in the slow cooker, barbecue sauceCombine the honey, vinegar, salt, chipotle peppers, garlic, and onion with 1/4 cup water and stir. Close the lid and vent. Set the pressure cooker to simmer for 12 minutes.
2. Once the cycle is complete, quickly release the pressure and then remove the lid. Transfer the chicken to a large bowl and shred with two forks. Add the sauce to the chicken, 1/4 cup at a time, until you have a thick, meaty consistency.
   
   

   Culinary advice

   
   Set aside any remaining sauce for serving or freeze for another use. To reheat frozen sauce, thaw it, then transfer it to the pan and reheat for 5-7 minutes.
3. Preheat oven to 200°C.
4. Potato:
   Prick each potato several times with a fork. Rub with vegetable oil and bake on a baking sheet for 1 hour. Slice each potato lengthwise, cutting three-quarters of the way through. Add 2 cups of chicken, 1/2 cup sour cream, 1/2 cup cheddar, 1/4 cup green onions, and drizzle with the reserved sauce. Serve immediately.