Prep the slow cooker: Lightly grease the crock with cooking spray for easier cleanup. You can also line it with a slow-cooker liner if you prefer.

Layer the chicken: Place the chicken breasts (or thighs) in an even layer at the bottom of the slow cooker. Pat them dry with paper towels so the sauce clings well.

Mix the sauce base: In a bowl, whisk together the cream of chicken soup, chicken broth, Italian seasoning mix, garlic powder, onion powder, black pepper, and red pepper flakes if using. Stir until smooth.

Add cream cheese: Scatter the cubed cream cheese over the chicken. Pour the sauce mixture evenly on top. Don’t worry if the cream cheese isn’t fully blended—it will melt as it cooks.

Cook low and slow: Cover and cook on Low for 4–6 hours or on High for 2.5–3.5 hours, until the chicken is cooked through and shreds easily. Low heat produces the most tender result.

Shred and enrich: Remove the chicken to a plate and shred with two forks. Whisk the sauce in the slow cooker to fully blend the melted cream cheese. Stir in the Parmesan cheese, then return the shredded chicken and mix to coat.

Adjust consistency: If the sauce is too thick, add a splash of warm broth or milk. If it’s too thin, let it cook uncovered for 10–15 minutes to thicken slightly.

Taste and finish: Taste for seasoning and add a pinch of salt if needed. Sprinkle with chopped parsley or basil for a fresh finish.

Serve: Spoon over pasta, rice, or mashed potatoes, or pile onto toasted buns for a creamy chicken sandwich. Add a side of green beans, broccoli, or a simple salad.