Ingredients
- For the Potatoes:
- 1 ½ pounds baby potatoes
- 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
- For the Chicken:
- 1 pound chicken breasts or tenders, cut into cubes
- 1 cup garlic Parmesan sauce (homemade or store-bought)
- For the Broccoli and Cheese:
- 2 cups broccoli florets
- 1 cup mozzarella cheese, shredded
- ½ cup grated Parmesan cheese
Instructions
- Prepare the Potatoes: Wash and cut the baby potatoes in half. Place them in the slow cooker and add olive oil, paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir until the potatoes are well coated.
- Prepare the Chicken: In a small bowl, toss the chicken cubes with the garlic Parmesan sauce until well coated. Add the chicken to the slow cooker and give everything a good toss.
- Cook: Cover and cook on low for 6 hours or high for 3 hours.
- Add Broccoli: About 20 minutes before serving, add the broccoli florets to the slow cooker.
- Add Cheese: In the last 5 minutes, sprinkle mozzarella and Parmesan cheese over the top. Cover and let the cheese melt.
- Serve: Serve with extra sauce, if desired. Enjoy your creamy, cheesy chicken and potatoes!
Notes
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- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 302
- Sugar: 3g
- Sodium: 477mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: undefined
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 74mg
