Pat the chicken breasts dry with a paper towel, then generously season both sides with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side until they reach a lovely golden hue. Transfer to your slow cooker.

In the slow cooker, whisk together the chicken broth, garlic powder, and Italian seasoning.

Place the seared chicken breasts into the broth mixture, spooning some of the liquid over the top of each piece to keep them moist.

Cover the slow cooker and cook on low for 3 to 4 hours or high for 2 to 2½ hours, until the internal temperature reaches 165°F.

Once cooked, transfer the chicken to a plate, loosely cover it with foil to keep it warm, and turn the slow cooker to high.

Stir in heavy cream, cubed cream cheese, and grated parmesan into the slow cooker, whisking until the cream cheese melts and the sauce is smooth (about 3 to 5 minutes).

In a small bowl, combine cornstarch with 1 tbsp water until smooth. Whisk this mixture into the sauce and allow it to cook for an additional 5 to 10 minutes until thickened. Taste and adjust salt if needed.

Return the chicken to the slow cooker and spoon the creamy sauce over the top. Allow it to sit for 5 minutes to warm through before serving.

Top with minced parsley and extra parmesan as desired. Serve it warm.