Prepare your slow cooker by lightly greasing it with olive oil or non-stick cooking spray.

In a small bowl, mix together the garlic powder, onion powder, smoked paprika, salt, and pepper.

Season the chicken breasts evenly with the spice mixture and set aside.

Add the halved or quartered baby potatoes to the bottom of the slow cooker. Drizzle with olive oil and sprinkle with a pinch of salt and pepper.

Place the seasoned chicken breasts on top of the potatoes.

In another bowl, whisk together the halal ranch seasoning mix, chicken broth, and heavy cream until smooth.

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

Cover the slow cooker with the lid and cook on low heat for 6-7 hours or high heat for 3-4 hours, until the chicken is tender and fully cooked, and the potatoes are soft.

In the last 15 minutes of cooking, sprinkle the shredded cheddar and mozzarella cheese evenly over the chicken and potatoes. Cover again and let the cheese melt completely.

Once cooked, garnish with fresh parsley if desired, and serve hot.