Wash the potatoes and season with butter and salt.
Wrap each potato in foil and place in a lined crockpot to cook on low for 8 hours
Cook the chicken in a skillet over medium high heat with half of the simmer sauce until cooked through.
Add the vegetables with the remaining simmer sauce and cook 3-5 additional minutes or until the veggies are tender.
Cut the potatoes open and fluff with a fork.
Add 1/4 of the cheese, layer with the meat mixture and top with 1/4 more cheese on each potato.
To finish add a dollop of sour cream, drizzle with the Chipotle & Tomato Salsa and sprinkle with fresh chopped cilantro.