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1
Place the chicken breasts in a slow cooker and pour in the chicken broth.
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2
Cook on high for 4 hours or on low for up to 8 hours.
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3
Alternatively, you can roast or poach the chicken.
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4
When cooking is complete, shred the chicken and mix in the barbecue sauce.
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5
Preheat oven to 400 degrees F. Using a fork, pierce each potato a few times.
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6
Place the potatoes on a large baking sheet.
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7
Bake for about 40 minutes until a fork can easily be inserted into them.
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8
Alternatively, you can place 2-3 potatoes at a time in the microwave and cook on high for 67 minutes or until tender.
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9
Let the potatoes cool.
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10
While the potatoes are cooking, heat the olive oil in a skillet over medium heat.
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11
Once heated, add the onion and sprinkle with salt.
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12
Cook the onions for 15 minutes, stirring occasionally, until theyre softened and slightly caramelized.
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13
When the potatoes are cool enough to handle, cut them in half lengthwise.
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14
With a spoon, scoop out the inside of the potato, leaving a thin layer of flesh.
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15
Fill each potato skin with the same amount of shredded chicken, about 1/3 cup, and the same amount of sauteed onions, about 1 tablespoon.
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16
Top each potato skin with 1 tablespoon of shredded mozzarella cheese.
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17
Place the skins back in the oven for about 3 minutes until the cheese is melted.
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18
Sprinkle each potato skin with fresh cilantro and drizzle extra barbecue sauce over the top.
