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
- Wash and halve the potatoes. Place in the slow cooker and drizzle with olive oil. Sprinkle paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper over the potatoes. Toss until evenly coated.
- In a small bowl, toss the chicken cubes with the garlic parmesan sauce until fully coated. Add the chicken to the slow cooker and combine with the potatoes.
- Cover and cook on low for 6 hours or high for 3 hours.
- About 20 minutes before serving, add broccoli florets to the slow cooker.
- In the last 5 minutes of cooking, sprinkle shredded mozzarella and grated parmesan on top. Cover to allow the cheese to melt.
- Serve hot with extra sauce if desired.
Notes
- You can make your own garlic parmesan sauce or use a store-bought version.
- Baby potatoes work best, but diced Yukon Gold or russet potatoes are fine.
- Chicken thighs can be substituted for chicken breasts.
- You can swap broccoli with green beans or cauliflower for variety.
- For creamier cheese, shred mozzarella from a block instead of using pre-shredded cheese.
- Prep Time: 10 min
- Cook Time: 6 hrs