Barbeque Chicken Baked Potatoes

• 4-1/2 pounds bone-in chicken breast halves, skin removed
• 1 large red onion, sliced into thick rings
• 1 bottle (18 ounces) honey barbecue sauce
• 10 medium potatoes, baked
• chopped green onions, optional

Directions

• Place chicken in a greased 5- or 6-qt. slow cooker; sprinkle with garlic powder and top with onion. Combine the barbecue sauce, salad dressing, brown sugar, vinegar, Worcestershire sauce and Liquid Smoke if desired; pour over chicken.
• Cover and cook on low for 6-8 hours or until chicken is tender.
• When cool enough to handle, remove chicken from bones; discard bones and onion. Skim fat from cooking juices. Shred meat and return to slow cooker; heat through. Serve over potatoes with blue cheese and green onions if desired. Yield: 10 servings.