To create this flavorful dish, gather chicken breasts, chicken broth, minced garlic, Italian seasoning, yellow onion, cream cheese, heavy cream.
To start, combine chicken broth, diced onions, minced garlic, and Italian seasoning in the Crock Pot. Whisk the ingredients together until well blended.
Place four boneless, skinless chicken breasts in a single layer in the slow cooker. Drop small cubes of cream cheese on top of the chicken breasts.
Cover the Crock Pot, set it to cook on LOW, and let the chicken breasts cook for 3 hours. Use tongs to remove the cooked chicken breasts and set them aside.
Add heavy cream, shredded parmesan cheese, and fresh chopped parsley to the Crock Pot. Whisk until the cheese is melted.
Prepare a cornstarch slurry by dissolving cornstarch in water. Pour the slurry into the Crock Pot while whisking.
Sprinkle shredded mozzarella cheese and chopped parsley over the chicken breasts. Continue cooking on LOW for 30 minutes to melt the cheese.