Place the chicken breasts in the slow cooker and season with salt. Pour Stubb’s Chicken Marinade over the chicken and cook on low for 6-8 hours or high for 3-4. When finished, remove the chicken from slow cooker and shred using two forks. Toss in a few tablespoons of remaining liquid from the slow cooker.
Cook one potato per person (the chicken will make enough for 4-6 servings). Wash the potatoes, pierce with a fork a few times, wrap in a paper towel and microwave on high for 6-7 minutes. Cook each potato separately.
Let the potato cool slightly, cut in half lengthwise and scoop potato out into a bowl. Season it with salt, pepper and a tablespoon of Bar-B-Q sauce and a teaspoon of butter (per potato).
Scoop potato back into the skin, sprinkle with cheese, top with shredded chicken and garnish with diced green onions and a drizzle of Bar-B-Q sauce.
Note: Use the leftover chicken for delicious chicken salad.