Step 2: Add the Seasonings and Sauce Base
Sprinkle the Italian dressing seasoning packet, garlic powder, and black pepper evenly over the chicken. Add the minced garlic if using. In a bowl, whisk together the condensed cream of chicken soup and the chicken broth until well combined, then pour this mixture over the seasoned chicken. Scatter the cubed cream cheese across the top of everything — it does not need to be mixed in at this stage; it will melt and incorporate as it cooks.
Step 3: Cook Low and Slow
Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. LOW is strongly recommended for this recipe — the gentle, extended heat allows the cream cheese to melt gradually and smoothly into the sauce, produces more tender chicken, and develops more complex flavor than the HIGH setting. Avoid lifting the lid during cooking, as each peek releases heat and adds approximately 15 to 20 minutes to the cook time.
The chicken is ready when it is fully cooked through (an internal temperature of 165°F / 74°C) and pulls apart easily with two forks. At this point, the cream cheese should have fully melted into the sauce, though you may see some cubes that need to be stirred in. Give the sauce a thorough stir to combine everything.
Step 4: Shred the Chicken and Finish the Sauce
Remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces — it should pull apart with almost no resistance. Return the shredded chicken to the slow cooker and stir it into the sauce. If you are adding Parmesan cheese, stir it in now and allow it to melt into the sauce for a few minutes. Taste the sauce and adjust seasoning if needed — a pinch of salt, a little more pepper, or a splash of chicken broth if the sauce has become too thick. If the sauce is thicker than you would like, stir in milk or chicken broth a tablespoon at a time until it reaches your preferred consistency.
