Ingredients:

  • 5 lbs Boneless, Skinless Chicken Breasts
  • 5 lbs Yukon Gold or Red Potatoes, cut into 1-inch cubes
  • 1 cup Low Sodium Chicken Broth
  • 6 cloves Fresh Garlic, minced
  • 1 cup Grated Parmesan Cheese
  • 4 oz Full-fat Cream Cheese, cubed
  • 1 Tbsp Dried Italian Seasoning
  • 1 tsp Dried Parsley
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt
  • 1 Tbsp Cornstarch mixed with 2 Tbsp cold water (Optional thickening slurry)
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Lightly grease the interior of the slow cooker insert.
  2. Place the cubed potatoes evenly across the bottom of the slow cooker. Season lightly with a pinch of salt and pepper.
  3. Place the chicken breasts on top of the potatoes.
  4. In a separate bowl, whisk together the chicken broth, minced garlic, Italian seasoning, dried parsley, salt, and pepper.
  5. Pour the broth mixture over the chicken and potatoes. Distribute the cubes of cream cheese evenly over the top of the chicken.
  6. Cover the slow cooker. Cook on Low for 6–8 hours or High for 4–5 hours, until the chicken is easily shredded and the potatoes are fork-tender.
  7. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  8. Stir in the grated Parmesan cheese until it melts and the sauce thickens slightly into a creamy consistency.
  9. If the sauce is too thin, stir in the cornstarch slurry and cook on High for an additional 15–20 minutes until glossy and thickened.
  10. Garnish generously with fresh chopped parsley before serving immediately.