1. Begin by spraying the inside of your slow cooker with non-stick cooking spray or lightly greasing it with butter to prevent sticking.
2. Layer half of the sliced potatoes evenly in the bottom of the slow cooker.
3. Sprinkle half of the chopped onions, garlic powder, onion powder, smoked paprika, salt, and pepper over the potatoes.
4. Top with half of the shredded cheddar cheese.
5. Repeat the layers with the remaining potatoes, onions, and cheese.
6. In a separate bowl, whisk together the heavy cream and milk. Pour the mixture evenly over the layered ingredients in the slow cooker.
7. Dot the top with pieces of unsalted butter.
8. Cover the slow cooker and cook on low for 6-7 hours, or until the potatoes are tender and the cheese is bubbly and golden.
9. Once done, uncover and let the dish cool slightly. Garnish with fresh parsley before serving.
