Start by prepping your Russet potatoes. Wash them thoroughly, then cut them into even 1/2-inch pieces. This ensures they cook evenly and absorb all those wonderful flavors.
Next, take your chicken breasts and cut them into chunks. This helps the meat cook evenly and makes it easier to serve later.
Spray the inside of your slow cooker with nonstick cooking spray. This will help prevent sticking and ensure easy cleanup later.
Add the cut potatoes to the prepped slow cooker. Spread them out evenly to create a solid base for the dish.
Drizzle the olive oil over the potatoes. This adds richness and helps the seasonings adhere better.
Season the potatoes with salt, paprika, garlic powder, and onion powder. Mix well to coat the potatoes evenly with the spices.
In a separate bowl, combine the cut chicken, the remaining onion powder, and Italian seasoning. Make sure each piece of chicken is evenly coated with the spices.
Place the seasoned chicken on top of the potatoes in the slow cooker. This layering allows the chicken juices to seep into the potatoes as they cook.
Generously drizzle the top of the chicken with parmesan garlic wing sauce. This will infuse the dish with rich flavors as it cooks.
Cover the slow cooker and set it to cook on low for 4 to 6 hours. The exact timing will depend on the size of your slow cooker and how you cut the potatoes and chicken.
Once the chicken is cooked through and registers 165 degrees on a meat thermometer and the potatoes are tender, stir all ingredients together. This ensures each bite is bursting with flavor.
Finally, sprinkle the shredded mozzarella cheese on top. Cover again and let it sit for approximately 10 minutes or until the cheese has melted, creating an irresistible topping.
