Prep the potatoes. Wash the potatoes thoroughly and cut them into small, bite‑sized cubes.

Season the potatoes. In a bowl or directly in the crockpot, toss the potato cubes with olive oil, then sprinkle with salt, black pepper, garlic powder, and paprika. Stir to coat evenly.

Add garlic. Add the 2 Tbsp minced garlic, and stir together so the garlic mixes among the potatoes and seasoning.

Season and prepare chicken. Cut the chicken breasts into cubes. In a bowl, sprinkle with ½ tsp salt, ½ tsp black pepper, 1 tsp paprika, 1 tsp onion powder, and 1 tsp Italian seasoning. Toss to coat evenly.

Add garlic Parmesan sauce. Add just enough sauce to coat the chicken — it doesn’t need to drown, just enough to flavor. You can add more later if desired.

Layer into crockpot. Spray your crockpot with nonstick cooking spray, then place the seasoned potatoes. Nestle the coated chicken cubes on top.

Slow cook. Cover and cook on low for about 6 hours, or until the potatoes are tender and chicken is cooked through.

Stir and top cheese. Once cooked, stir everything gently so sauce mixes with potatoes. Sprinkle the shredded mozzarella cheese over the top, cover, and let sit until melted (a few minutes).

Serve. Optionally top with ranch or fresh herbs, then serve hot and enjoy.