1. 1. Prepare the Ingredients: Start by washing and quartering your potatoes. If using larger potatoes, cut them into roughly 1-inch pieces. Chop your onion and mince the garlic. If your chicken thighs or breasts are very large, you can cut them in half to ensure even cooking, but it’s not strictly necessary.

2. 2. Combine Sauce Ingredients: In a medium bowl, whisk together the diced tomatoes (undrained), tomato sauce, chopped onion, minced garlic, Italian seasoning, salt, pepper, and chicken broth. This creates your savory Italian sauce base.

3. 3. Layer the Slow Cooker: Place the quartered potatoes evenly at the bottom of your slow cooker. This helps them cook thoroughly and absorb the flavors.

4. 4. Add the Chicken: Arrange the chicken pieces over the layer of potatoes in the slow cooker. Try to spread them out so they cook evenly.

5. 5. Pour Over the Sauce: Pour the prepared Italian sauce mixture evenly over the chicken and potatoes. Ensure everything is well coated with the sauce.

6. 6. Set and Cook: Cover your slow cooker with the lid. Cook on the LOW setting for 6-8 hours, or on the HIGH setting for 4-6 hours. The chicken should be fork-tender and the potatoes soft when done.

7. 7. Check for Doneness: Before serving, use a fork to check that the chicken shreds easily and the potatoes are tender throughout. The internal temperature of the chicken should reach 165 F (74 C).

8. 8. Garnish and Serve: Once cooked, stir gently to combine the ingredients. Garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired, before serving.