Smoky Pulled Chicken Jacket Potatoes with Greek Yoghurt Slaw

# Smoky Pulled Chicken Jacket Potatoes with Greek Yoghurt Slaw

Jacket potatoes don't get nearly enough credit. They're cheap, filling, endlessly versatile — and when you load them up properly, they're a genuinely well-balanced meal hiding in plain sight.

This recipe pairs crispy-skinned baked potatoes with smoky pulled chicken and a creamy, tangy Greek yoghurt slaw that cuts right through the richness. It's the kind of thing you'd happily serve to guests but can just as easily throw together on a Tuesday night.

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The Ingredients

Serves 4

For the jacket potatoes: - 4 large baking potatoes (Maris Piper or King Edward work brilliantly) - 1 tbsp olive oil - Flaky sea salt

For the smoky pulled chicken: - 600g boneless, skinless chicken thighs - 1 tsp smoked paprika - 1 tsp garlic powder - ½ tsp cumin - ½ tsp onion powder - 1 tbsp olive oil - 2 tbsp tomato purée - 150ml chicken stock - 1 tbsp Worcestershire sauce - Salt and black pepper

For the Greek yoghurt slaw: - ¼ white cabbage, finely shredded - 2 medium carrots, grated - 3 spring onions, thinly sliced - 4 tbsp full-fat Greek yoghurt - 1 tbsp apple cider vinegar - 1 tsp Dijon mustard - Salt and black pepper

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How to Make It

Start with the potatoes. Preheat your oven to 200°C (fan 180°C). Scrub the potatoes, prick them all over with a fork, rub with olive oil and a generous pinch of salt, then bake directly on the oven rack for 60–75 minutes until the skin is properly crisp and the inside is fluffy. Don't rush this part — the crispy skin is worth the wait.

While the potatoes cook, make the pulled chicken. Mix the smoked paprika, garlic powder, cumin, onion powder, salt and pepper together. Coat the chicken thighs in the spice mix. Heat olive oil in a wide pan or casserole dish over medium-high heat and brown the chicken for 2–3 minutes each side. Add the tomato purée, Worcestershire sauce and chicken stock, then reduce the heat, cover, and simmer for 25–30 minutes until the chicken is completely tender.

Remove the chicken and shred it using two forks — it should pull apart easily. Return the shredded chicken to the pan and stir through the sauce, letting it bubble uncovered for 5 minutes to thicken up and coat everything properly.

Make the slaw while the chicken finishes. Combine the shredded cabbage, grated carrot and spring onions in a large bowl. Mix the Greek yoghurt, apple cider vinegar and Dijon mustard together separately, season well, then toss through the vegetables. The slaw can sit in the fridge for up to an hour before serving — it actually improves as it rests.

To serve, cut the jacket potatoes open, fluff up the inside with a fork, and pile on the pulled chicken followed by a generous spoonful of slaw.

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What Makes This Work Nutritionally

This isn't just a tasty combination — the macros actually line up well for a properly satisfying meal.

Chicken thighs bring more fat than breast meat, which means more flavour and better satiety. They're also a solid source of protein, with roughly 26g per 150g serving. Paired with the potato, you've got a meal that covers protein, carbohydrate and fat in one go without needing to think too hard about it.

Jacket potatoes are genuinely high in fibre, especially when you eat the skin — which, if you've crisped it up properly, you absolutely will. They're also a good source of potassium and vitamin C, which often surprises people.

Greek yoghurt slaw swaps out the usual mayonnaise for something that adds protein alongside the creaminess. Full-fat Greek yoghurt keeps the texture rich while the apple cider vinegar and mustard give it the sharpness you'd expect from a classic slaw.

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Practical Takeaway

The pulled chicken scales up well — make a double batch and it keeps in the fridge for three days or freezes perfectly. Use it in wraps, with rice, or straight from the container at midnight. No judgement.

The slaw is best made fresh but holds well for a day in the fridge. Skip the dressing until you're ready to serve if you're prepping ahead.

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