Begin by preparing your chicken and baby potatoes. Cut the chicken breasts into even, bite-sized pieces and halve the baby potatoes. Mince the garlic and gather remaining ingredients.

In your slow cooker, layer the halved baby potatoes at the bottom, then add the chicken pieces, sprinkle minced garlic and parmesan, followed by seasoning and dot with butter.

Pour the chicken broth over the layered ingredients, ensuring the liquid covers them sufficiently without overwhelming.

Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, checking internal temperature of 165°F for chicken.

Once cooked, gently stir to combine the sauce before serving. Serve warm with crusty bread or salad.