1. Place the chicken breasts in the slow cooker.
2. In a bowl, combine the chicken broth, parmesan cheese, garlic powder, onion powder, thyme, basil, paprika, salt, and pepper. Pour this mixture over the chicken.
3. Cover the slow cooker and cook on low for 4-6 hours, or until the chicken is fully cooked and tender.
4. About 30 minutes before serving, whisk together the heavy cream, cornstarch, and water until smooth.
5. Pour the cream mixture into the slow cooker, stirring gently to combine with the cooking juices. Cover and cook on high for an additional 20-30 minutes, or until the sauce has thickened.
6. Serve the chicken with a generous spoonful of the creamy garlic parmesan sauce over the top. Garnish with chopped fresh parsley if desired.
Variations & Tips
For a richer flavor, you can use bone-in chicken thighs instead of boneless chicken breasts. If you’re a fan of a little heat, add a pinch of red pepper flakes to the broth mixture.
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