Add chicken breast, BBQ sauce, brown sugar, apple cider vinegar, garlic powder and liquid smoke to the slow cooker.
Cook on high for 3.5 hours, or until chicken can be easily shredded.
Shred chicken using a fork, stir, cover and cook on high for another 10 minutes.
Preheat the oven to 425°F.
Wash potatoes and place them on a baking sheet. Bake for 55-60 minutes, or until potatoes are soft and can be easily pierced with a fork.
Cut potatoes into halves, then top with shredded BBQ chicken, cheddar cheese, sour cream and chives.
Serve and enjoy!