Ingredients
6medium idaho potatoes,or russet potaoes
cooking spray
12ozchicken breast,boneless skinless, or tenderloins
1celery stalk
½onion
1clovegarlic
16ozfat free low sodium chicken broth
⅓cuphot cayenne pepper sauce
12tbspreduced fat cheese,shredded
½cupcarrots,cut into 2-inch matchsticks
1large celery stalks,cut into 2-inch matchsticks
¼cupblue cheese dressing,(see Recipe Notes for recipe)
Preparation
In a crockpot, combine chicken, onions, celery stalk, garlic, and enough broth to cover the chicken.
Cover and cook on High for 4 hours or Low for 6 hours.
Remove the chicken from the pot, reserve ½ cup of broth, and discard the rest.
Shred the chicken with 2 forks, return to the slow cooker with the reserved broth and the hot sauce.
Cook on High for an additional 30 minutes.
Meanwhile, pierce potato with a fork a few times all around.
Place in microwave and cook on High for about 5 minutes per potato; set aside to cool.
Cut potatoes in half horizontally.
Scoop out potatoes leaving about a ¼-inch thick wall, skins will weigh about 1 ounce each.
Heat oven to 450 degrees F.
Lightly spray potato skins on both sides with oil and place a foil lined baking sheet.
Season with salt and pepper and bake for 10 minutes.
Remove from the oven, add 2 tablespoons of chicken meat filling into each potato skin, top with 1 tablespoon of shredded cheese, and bake for 5 minutes or until cheese is melted.
Top each with 1 teaspoon of blue cheese dressing, shredded carrots, and celery.
Serve and enjoy.
