Place the chicken in the slow cooker with ½ cup Head Country Chipotle Bar-B-Que Sauce, Head Country Original Championship Seasoning. Add the onion and season with salt and pepper.

Cook on low for 5 to 6 hours, until the chicken shreds easily with 2 forks.

Shred the chicken and set aside.

Preheat the oven to 400 degrees F.

Slice the bread almost through to the bottom from one side to the other being careful to not cut through. Rotate the bread and slice, making a crosshatch, carefully not slicing all the way through again.

Pull the bread apart gently. And place into a large cast iron skillet.

Slide the bread in the oven and toast 5 to 7 minutes.

Sprinkle a thin layer of cheese of the bread, making sure the cheese falls into the slices.

Place back in the oven to melt the cheese another 5 minutes.

Remove from oven and spoon the shredded chicken over top and cover with cheese.

Place back into the oven and toast the cheese again for another 5 minutes.

Drizzle with the remaining barbecue sauce.

Top with the scallions, black beans, cherry tomatoes, a dollop of sour cream and pickled red onions.

Serve with napkins.