Ingredients:

  • 3 lbs Boneless, skinless chicken thighs or breasts
  • 1 cup Low sodium chicken broth
  • 4 oz Full-fat cream cheese, cubed
  • 6 cloves Garlic, minced
  • 1 tsp Dried Italian Seasoning
  • 1/2 tsp Salt (or to taste)
  • 1/4 tsp Freshly ground black pepper
  • 1/2 cup Heavy whipping cream
  • 1 cup Freshly grated Parmesan cheese (packed)
  • 2 Tbsp Fresh parsley, chopped (for garnish)

Instructions:

  1. Pat the chicken pieces thoroughly dry with paper towels. Season lightly with salt and pepper.
  2. Place chicken pieces evenly in the bottom of the slow cooker insert.
  3. Pour the chicken broth over the chicken. Sprinkle the minced garlic and Italian seasoning over the top. Add the cubed cream cheese around the chicken pieces.
  4. Cover and cook on High for 4-5 hours or on Low for 7-8 hours, until the chicken shreds easily with a fork.
  5. Remove the cooked chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken completely.
  6. Leave the cooking liquid and any remaining bits in the Crockpot. Set the cooker to 'Keep Warm' or turn off the heat.
  7. Whisk in the heavy cream until the liquid starts to look slightly emulsified.
  8. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickens slightly. Avoid boiling the sauce once Parmesan is added.
  9. Return the shredded chicken to the slow cooker and toss gently until every piece is coated in the creamy garlic Parmesan sauce.
  10. Let sit for 10 minutes to absorb the sauce. Garnish generously with fresh parsley before serving over cauliflower mash or green beans.