Pat chicken breasts dry using a paper towel. This helps the seasoning adhere better. Season both sides with kosher salt and black pepper.

If you have time, heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side until they achieve a light golden color. This step enhances the depth of flavor but can be skipped if you’re in a hurry.

In your slow cooker, whisk together chicken broth, garlic powder, and Italian seasoning until well combined.

Place the seared chicken breasts into the broth mixture and spoon some liquid over the top of each piece to infuse flavor.

Cover and set your slow cooker to low for 3 to 4 hours or high for 2 to 2½ hours, until the chicken reaches an internal temperature of 165°F.

Once chicken is cooked, transfer it to a plate and loosely cover with foil. Switch the slow cooker to high. Add heavy cream, cubed cream cheese, and grated Parmesan to the slow cooker. Whisk until the cream cheese is fully melted and the sauce is smooth, about 3 to 5 minutes.

In a small bowl, mix cornstarch with 1 tbsp of water until smooth, then whisk it into the sauce. Cook for an additional 5 to 10 minutes, stirring, until thickened. Adjust salt if needed.

Return the chicken to the slow cooker, spoon the sauce over it, and leave it to warm through for about 5 minutes. Serve with a sprinkle of fresh parsley and extra Parmesan if desired.