Ingredients:

  • 4 large boneless, skinless chicken breasts (about 680–700 grams)
  • 1 cup low sodium chicken stock
  • 4 oz block full fat cream cheese, cubed
  • 6 cloves fresh garlic, minced (approx. 2 tablespoons)
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 tablespoons fresh parsley, chopped

Instructions:

  1. Pat the chicken breasts dry and place them in the base of the slow cooker.
  2. In a separate bowl, whisk together the chicken stock, minced garlic, Italian seasoning, garlic powder, onion powder, salt, and pepper.
  3. Pour the liquid sauce mixture over the chicken. Scatter the cubed cream cheese evenly over the chicken and sauce.
  4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until the chicken is fork-tender.
  5. Carefully transfer the cooked chicken to a cutting board or bowl and use two forks (or an electric hand mixer) to shred the chicken.
  6. Stir the shredded Parmesan cheese into the sauce remaining in the slow cooker until fully melted and combined.
  7. To thicken the sauce, whisk the cornstarch and cold water together in a small bowl to form a smooth slurry. Pour the slurry into the slow cooker sauce.
  8. Turn the slow cooker setting to HIGH. Cook uncovered for 10–15 minutes, stirring occasionally, until the sauce has visibly thickened to a rich, creamy consistency.
  9. Return the shredded chicken to the thickened sauce and stir well to coat. Garnish generously with fresh parsley and extra Parmesan cheese before serving.