BBQ CHICKEN POTATOES!

1. Cook the BBQ Chicken:

   Add the chicken to the crockpot and season with BBQ seasoning and Brits Cookin’ Cajun Seasoning. Pour in BBQ sauce, honey, Dijon mustard, Worcestershire sauce, and bourbon (if using). Stir to coat everything, then top with butter. Cover and cook on HIGH for 3 hours or LOW for 6 hours until the chicken is tender. When 1 hour is left on the chicken, start cooking the potatoes.

2. Bake the Potatoes:

   Preheat oven to 400°F. Poke holes in each potato with a fork, then rub them with olive oil and flaky salt. Wrap tightly in foil and bake directly on the oven rack for 1 hour, or until fork-tender.

3. Shred the Chicken:

   Once the chicken is done cooking, shred it using a hand mixer or two forks. Stir well so it soaks up all the sauce.

4. Assemble & Serve:

   Slice open the baked potatoes and fluff the insides with a fork. Load them up with shredded BBQ chicken. Top with cheddar cheese, crispy bacon, green onions, sour cream, and extra BBQ sauce.