1. 1. Prepare the Chicken: Place the boneless, skinless chicken breasts or thighs in a single layer at the bottom of your slow cooker insert. You don’t need to cut them; they will become very tender and easy to shred later.

2. 2. Combine the Sauce Ingredients: In a medium bowl, whisk together the condensed cream of chicken soup, softened cream cheese, 1/2 cup grated Parmesan cheese, milk or chicken broth, minced garlic, dried Italian seasoning, and black pepper until well combined and relatively smooth. The cream cheese might still have small lumps, which is perfectly fine as it will melt into the sauce during cooking.

3. 3. Pour Sauce Over Chicken: Evenly pour the prepared creamy garlic parmesan sauce over the chicken in the slow cooker. Make sure the chicken is mostly covered by the sauce to ensure it cooks evenly and absorbs all the delicious flavors.

4. 4. Set and Cook: Cover your slow cooker with the lid. Cook on the LOW setting for 6-8 hours or on the HIGH setting for 3-4 hours. The chicken is done when it’s very tender and reaches an internal temperature of 165 F (74 C).

5. 5. Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker. It should be so tender that it falls apart easily. Stir the shredded chicken into the creamy sauce, ensuring every piece is coated.

6. 6. Serve and Garnish: Ladle the creamy garlic parmesan chicken over your favorite sides. Garnish with a sprinkle of fresh chopped parsley and extra grated Parmesan cheese, if desired, for a pop of color and extra flavor.