Wash and cube the potatoes into bite-sized pieces.

Lightly spray the crockpot with nonstick cooking spray.

In a bowl, toss potatoes with 2 Tbsp olive oil, salt, pepper, garlic powder, and paprika until evenly coated.

Spread the seasoned potato cubes at the bottom of the crockpot.

Stir in 2 Tbsp minced garlic to distribute around the potatoes.

Cube and season chicken: mix with ½ tsp salt, ½ tsp pepper, 1 tsp paprika, 1 tsp onion powder, and 1 tsp Italian seasoning.

Pour enough garlic parmesan sauce over the chicken so each piece is coated—add more sauce later if you want extra sauciness.

Nestle the chicken on top of the potatoes.

Set crockpot to Low and cook for approximately 6 hours, or until potatoes are tender and chicken is fully cooked.

Once done, gently stir everything together to combine sauce, chicken, and potatoes.

Sprinkle shredded mozzarella across the top and let it sit until melted.

Serve warm—optionally drizzled with ranch dressing for extra flavor.