Before starting the slow cooker, add the chicken breasts.
2. In a mixing bowl, mix together the chicken broth, parmesan cheese, pepper, paprika, thyme, basil, garlic powder, onion powder, and salt. Add the chicken and stir to combine.
3. Once the chicken is in the slow cooker, cover it and cook it on low for four to six hours, or until it’s cooked through and tender.
4. In a medium bowl, mix together the cornstarch, water, and heavy cream until smooth, about 30 minutes before serving.
Mix the cream mixture with the cooking fluids in the slow cooker by slowly pouring it in. Once the sauce starts to thicken, cover and continue cooking on high for another 20-30 minutes.
6. Spoon the garlic parmesan sauce generously over the chicken before serving. If you want, you may top it off with some chopped fresh parsley.
Tips and Variations
Substitute bone-in chicken thighs for boneless breasts for a fuller taste profile. Season the broth mixture with a sprinkle of red pepper flakes if you like things on the spicy side. Add some baby potatoes and carrots at the beginning for a hearty, satisfying supper if you want to make it a one-pot dish.
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