Directions

• Prepare the Potatoes
  Wash and halve the baby potatoes. If any potatoes are larger than the others, cut them again so they are similar in size. Place the halved potatoes in the crock pot.
• Season the Potatoes
  Drizzle a small splash of olive oil over the potatoes. Sprinkle in about ½ teaspoon of salt and a little black pepper. Add garlic powder, onion powder, and smoked paprika. Add 2 tablespoons of minced garlic. Stir well to coat the potatoes evenly with the oil and seasonings. Turn the crock pot to high heat.
• Prepare the Chicken
  Pat the boneless, skinless chicken breasts dry with paper towels. Cut the chicken into bite-sized chunks.
  
• Season the Chicken
  Add the diced chicken to the crock pot over the potatoes. Sprinkle a pinch more salt and a little extra black pepper over the chicken. Add a light sprinkle of Italian seasoning.
  
• Add Garlic Parmesan Sauce
  Shake the garlic parmesan wing sauce well. Pour enough over the chicken to coat it thoroughly (about half a bottle). Gently stir everything together, keeping the potatoes mostly toward the bottom so they can cook properly.
  
• Slow Cook
  Cover and cook on high for about 4 hours, or until the potatoes are tender and the chicken is fully cooked.
  
• Add Mozzarella Cheese
  After about 3½ hours of cooking, turn the crock pot down to low or switch it off. Sprinkle about 1 cup (or slightly more) of shredded mozzarella cheese evenly over the top.
  
• Let the Cheese Melt
  Place the lid back on and allow the dish to sit for 10–15 minutes, until the cheese is melted and gooey.
  
• Serve
  Spoon the cheesy garlic parmesan chicken and potatoes onto plates and serve warm.