2 pounds potatoes, cut into 1 1/2- to 2-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
1/2 teaspoon paprika
2 pounds skinless, boneless chicken breasts
1 cup creamy Parmesan garlic sauce, such as Buffalo Wild Wings® Parmesan Garlic Sauce
1/2 cup water or chicken stock
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese (optional)
1 tablespoon chopped fresh parsley, or to taste (optional)
Combine potatoes, olive oil, 3/4 teaspoons salt, 1/2 teaspoon black pepper, and paprika in the bottom of a slow cooker and stir until well coated. Add chicken pieces on top and sprinkle with remaining salt and pepper. Whisk Parmesan garlic sauce and water together in a bowl until well incorporated. Pour mixture over chicken and potatoes.
Cook on High for 4 hours (or on Low for 6 hours), or until chicken is cooked through and potatoes are tender. During the last 20 minutes of cooking, add mozzarella and Parmesan and continue to cook, covered. Sprinkle with parsley to serve.
