Ingredients:

  • 3 lbs boneless, skinless chicken breasts
  • 8 oz full-fat cream cheese, cut into cubes
  • 1 cup heavy whipping cream
  • 1/2 cup low sodium chicken broth
  • 1 cup freshly grated Parmesan cheese, packed
  • 4 cloves garlic, minced finely
  • 1 tsp dried Italian seasoning
  • 1/2 tsp xanthan gum (optional)
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

  1. Place the chicken breasts evenly on the bottom of the slow cooker insert. Season lightly with salt, pepper, and Italian seasoning.
  2. Pour the chicken broth over the chicken and scatter the minced garlic around the pieces.
  3. Cover the slow cooker. Cook on Low for 6–8 hours or on High for 3–4 hours, until the chicken is fork-tender and cooked through (165°F/74°C).
  4. Remove the chicken breasts to a cutting board. Using two forks or an electric mixer on low, shred the chicken completely. Return the shredded chicken to the slow cooker.
  5. Reduce the heat setting to Warm. Add the cubed cream cheese and stir gently until it begins to melt into the hot liquid.
  6. Slowly pour in the heavy cream while stirring consistently until the sauce is smooth and creamy.
  7. Stir in the grated Parmesan cheese until fully incorporated and the sauce achieves a luxurious texture. Taste and adjust salt and pepper as necessary.
  8. If the sauce seems too thin, mix the Xanthan Gum with 1 tablespoon of cold water to form a slurry, then whisk it into the sauce. Cook on High for 10 minutes to allow it to thicken slightly.
  9. Let the mixture rest for 10 minutes for the flavors to meld. Garnish generously with fresh parsley before serving over zoodles or steamed vegetables.