Ingredients
1 ½ pounds baby potatoes, halved
1 tablespoon olive oil
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
1 pound chicken breasts or tenders, cut into cubes
1 cup garlic parmesan sauce (homemade or store-bought)
2 cups broccoli florets (fresh or frozen)
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese
Instructions
- Prep Potatoes: Wash and halve the potatoes. Place them in the slow cooker, drizzle with olive oil, and sprinkle with paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper. Toss to coat evenly.
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Coat Chicken: In a small bowl, toss the chicken cubes with the garlic parmesan sauce until fully coated. Add to the slow cooker and combine with the potatoes.
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Cook: Cover and cook on low for 6 hours or high for 3 hours.
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Add Broccoli and Cheese: About 20 minutes before serving, add broccoli florets. In the last 5 minutes, sprinkle shredded mozzarella and grated parmesan over the top, cover, and allow the cheese to melt.
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Serve: Dish out hot with extra sauce if desired.
Notes
- Cheese Tip: Shredding mozzarella from a block gives a creamier texture than pre-shredded cheese.
- Chicken Options: Chicken thighs can be used instead of breasts for juicier results.
- Vegetable Swap: You can substitute broccoli with cauliflower, green beans, or carrots.
- Make Ahead: Prep all ingredients in the slow cooker the night before and refrigerate until ready to cook.
- Prep Time: 10 min