Prep the slow cooker. Lightly spray the insert with cooking spray or use a liner to prevent sticking and make cleanup easy.

Mix the sauce. In a bowl, stir together mayonnaise (or Greek yogurt), Parmesan, garlic powder, onion powder, paprika, salt, pepper, and lemon juice. The mixture should be thick and spreadable.

Add the liquid base. Pour the chicken broth into the bottom of the slow cooker. This helps create steam and keeps the chicken moist.

Season the chicken. Pat the chicken dry with paper towels. Place the pieces in a single layer in the slow cooker, overlapping as little as possible.

Spread the sauce. Spoon the Parmesan mixture evenly over the chicken, coating the tops and sides. Don’t worry if a little slides off during cooking.

Cook low and slow. Cover and cook on Low for 3.5–4.5 hours, or on High for 2–3 hours, until the chicken reaches an internal temperature of 165°F and is fork-tender.

Rest and shred or slice. Let the chicken rest for 5 minutes. Slice for neat portions or gently shred for a more “melt in your mouth” texture. Stir the sauce in the slow cooker and spoon it over the chicken.

Garnish and serve. Sprinkle with chopped parsley. Serve over mashed potatoes, buttered noodles, rice, or steamed veggies.