BBQ Chicken Baked Potato

0 Place the chicken breasts in a crockpot.
1 Sprinkle the BBQ rub evenly over the chicken and then pour about ½ cup of the barbecue sauce over the top.
2 Add the Rotel or diced tomatoes and ½ cup of Pico de Gallo.
3 Cover and cook on HIGH for 3–4 hours or LOW for about 6 hours, until the chicken is fully cooked and tender.
4 While the chicken is cooking, prepare the baked potatoes.
5 Preheat your oven to 400°F.
6 Wash and dry the russet potatoes, then bake them until tender (about 45–60 minutes) or until easily pierced with a fork.
7 Once the potatoes are cooked, cut each potato lengthwise down the center.
8 Make ½-inch diagonal slices inside the potato flesh (being careful not to cut through the skin).
9 Drizzle the inside of the potatoes with olive oil, then sprinkle with salt and pepper.
10 Place the potatoes skin-side up on a baking sheet and bake for an additional 30 minutes to crisp the edges.
11 When the chicken is finished cooking, transfer it to a bowl or stand mixer.
12 Add the remaining 1/2 cup barbecue sauce while shredding to coat the chicken.
13 Do not return the chicken to the crockpot juices, which keeps the chicken from becoming too watery.
14 To assemble, place the crispy baked potatoes on plates. Spoon a generous amount of BBQ shredded chicken over each potato.
15 Drizzle with queso, top with fresh Pico de Gallo, and the additional barbecue sauce if you desire.