First, start off by throughly washing your potatoes and quartering them (slicing them into 4 pieces that are around 1" in size).

Next, add your chicken breast to the bottom of a 6-7 quart slow cooker. Then, season with salt, pepper, garlic powder, onion powder and smoked paprika, to taste.

Add your potatoes on top of the chicken breasts. Then you will again, season with salt, pepper, garlic powder, onion powder and smoked paprika, to taste.

Next add in your melted butter, followed by your chicken bone broth, the juice of one lemon and your freshly minced garlic cloves. Toss until the seasonings and garlic are evenly distributed on to the potatoes. Cover and cook on high for 3-4 hours or on low for 5-6 hours or until your potatoes are fork tender and your chicken reaches an internal temperature of 165 F.

Thirty minutes before you are ready to serve, add in your pre-washed and cut broccoli florets on top of the potatoes in an even layer and then again season with salt, pepper, garlic powder, onion powder and smoked paprika, to taste. Toss until the seasonings are evenly distributed onto your broccoli. Cover and let cook for the last 30 minutes and then serve!

Hint: Make sure your potatoes are submerged into the liquid as much as possible to help them cook better!

Hint: If you have this specific crock pot, it tends to cook hotter than most, so the chicken should be ready around the earlier of the time range. Make sure that you’re familiar with your crock pot so as to not overcook the chicken and keep it moist! I would also suggest cooking at low instead of high to allow for enough time for the potatoes to cook through.