Ingredients:

  • 2 lbs Boneless, Skinless Chicken Breasts or Thighs
  • 6 cloves Garlic, minced
  • 1 teaspoon Dried Italian Seasoning
  • 1/2 teaspoon Smoked Paprika
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1 cup Chicken Broth (low sodium preferred)
  • 4 oz full-fat Cream Cheese, cubed
  • 1/2 cup Heavy Whipping Cream
  • 1 cup Parmesan Cheese, freshly grated
  • 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Pat the chicken dry thoroughly with paper towels.
  2. In the slow cooker insert, toss the chicken pieces with minced garlic, Italian seasoning, smoked paprika, salt, and pepper.
  3. Pour the chicken broth around the chicken pieces. Do not stir yet.
  4. Cover the slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the chicken is tender and easily shreds with a fork.
  5. Remove the cooked chicken and shred it using two forks, or leave the pieces whole if preferred. Return the chicken to the slow cooker liquid.
  6. Add the cubed cream cheese and heavy cream to the hot liquid in the slow cooker. Stir well until the cream cheese has melted completely into a smooth base.
  7. Stir in the grated Parmesan cheese until fully incorporated and the sauce is thick and glossy. Taste and adjust salt/pepper if needed.
  8. Garnish generously with fresh parsley before serving immediately.