My husband enjoyed every bit of this meal and gave it a 5-star rating! He insists I keep it just the way it is.

Place the sliced potatoes in the bottom of the slow cooker.

Layer the chicken pieces on top of the potatoes.

In a bowl, mix together the chicken broth, heavy cream, garlic powder, onion powder, salt, and pepper.

Pour the mixture over the chicken and potatoes in the slow cooker.

Sprinkle the shredded cheddar cheese evenly over the top.

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the potatoes are tender.

Before serving, sprinkle chopped chives or green onions over the top for a pop of color and flavor.

For a bit of spice, add some diced jalapeños or a dash of cayenne pepper to the cheese sauce. You can also swap out the cheddar for a different cheese like Monterey Jack or Gruyere for a unique flavor twist. If you’re looking to add more veggies, consider layering in some sliced bell peppers or mushrooms with the potatoes. For a lighter version, use half-and-half instead of heavy cream and reduce the cheese by half.