Ingredients:

  • 900 g / 2 lbs Boneless, Skinless Chicken Breasts (or thighs for added moisture)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 8 medium cloves Garlic, minced (about 2 Tbsp)
  • 1 Tbsp Dried Italian Seasoning
  • 1 tsp Onion Powder
  • 1/2 cup Low-Sodium Chicken Stock
  • 1 Tbsp Olive Oil
  • 4 oz (115 g) Cream Cheese, full-fat, cut into cubes
  • 1/2 cup Heavy Cream
  • 1 cup Freshly Grated Parmesan Cheese, firmly packed
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Pat the chicken pieces dry and season lightly with salt and pepper. In a small bowl, whisk together the minced garlic, Italian seasoning, onion powder, chicken stock, and olive oil.
  2. Place the seasoned chicken breasts evenly across the bottom of the slow cooker insert. Pour the garlic and stock mixture over the chicken, ensuring it is well coated.
  3. Secure the lid. Cook on LOW for 6 to 8 hours or on HIGH for 3.5 to 4 hours, or until the chicken shreds easily with a fork and reaches an internal temperature of 165°F (74°C). (Note: Resist the urge to lift the lid during cooking.)
  4. Carefully transfer the cooked chicken to a separate platter or bowl and shred it coarsely. Add the cubed cream cheese and heavy cream directly to the remaining liquid in the slow cooker insert. Stir gently until the cream cheese is fully melted and incorporated, creating a smooth sauce base.
  5. Add the shredded chicken back into the sauce. Stir in the freshly grated Parmesan cheese until the sauce thickens slightly and becomes velvety.
  6. Taste the sauce and adjust salt and pepper if necessary. Garnish generously with fresh chopped parsley and serve immediately.