Preheat your oven to 375°F (190°C).
2. Start by preparing the red skin potatoes. Wash and dice them into bite-sized pieces. Place the diced potatoes in a large mixing bowl.
3. Melt one stick of butter, and then pour it over the diced potatoes. Season the potatoes with Old Bay seasoning and minced garlic according to your taste preference. Toss the potatoes to coat them evenly with the butter and seasonings.
4. Transfer the seasoned potatoes to a large baking dish or pan. Bake them in the preheated oven for about 20-25 minutes or until they start to soften.
5. While the potatoes are baking, prepare the chicken breast by seasoning them with Old Bay seasoning and minced garlic. You can slice the chicken into strips or leave them whole, depending on your preference.
6. In a large skillet, melt another stick of butter over medium-high heat. Add the seasoned chicken breast and cook until they are cooked through and browned on the outside. Remove the cooked chicken from the skillet and set it aside.
7. In the same skillet, add the peeled and deveined shrimp. Cook the shrimp until they turn pink and are cooked through. Remove the cooked shrimp and set them aside.
My mother-in-law doesn’t love soup too much, but she scraped the bottom of the slow cooker on this one!
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Growing up, this was my favorite. I’d constantly pester my mom to cook it.
Superb! We like to call this dish ‘Queen of the Slow Cooker’ as you feel like royalty eating it
