Optional: Season both sides of chicken and sear without fully cooking on both sides, then set aside. Or, dice chicken into bite-sized pieces, place in a bowl with about 1 tbsp of olive oil and season with salt, pepper, garlic powder, ranch powder, Italian seasoning, or whatever seasonings you like, then toss until every piece is evenly coated. Place diced and cleaned potatoes in the crockpot, seasoning as desired with the mentioned seasonings and a drizzle of olive oil before mixing. Place the chicken over the potatoes, cover, and let cook on low for 6-8 hours or high for 4-5 hours, or until the potatoes are fork tender and the chicken reaches 195°F (165°F is safe, but thighs may go higher for desired tenderness). Once cooked, turn off the heat, cover with shredded cheese and the lid for 3-5 minutes to melt the cheese, then serve with sauce if desired.
