1. Start by seasoning the chicken breasts with salt, pepper, and Italian seasoning. This step is crucial for infusing flavor right from the beginning.
2. Heat a tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. This not only locks in the juices but also adds a lovely color.
3. Transfer the seared chicken to your crockpot.
4. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic — it’s a quick process!
5. Pour in the chicken broth, scraping any browned bits from the bottom of the skillet, then add the heavy cream and parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
6. Pour the sauce over the chicken in the crockpot.
7. Cover and cook on low heat for 4-5 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
8. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the sauce during the last 30 minutes of cooking.
9. Once done, garnish with fresh parsley before serving. This adds a vibrant touch and a hint of freshness.

I love serving this dish with a side of crusty bread to scoop up the creamy sauce or over a bed of pasta for a complete meal. It’s a recipe that’s as forgiving as it is delicious, so feel free to make it your own!