Place the chicken breasts or thighs in the bottom of your slow cooker.
In a separate bowl, whisk together the chicken broth, heavy cream, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper.
Pour the liquid mixture evenly over the chicken in the slow cooker.
Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken is cooked through and tender.
Remove the chicken and shred it using two forks, or leave the breasts whole. Return the chicken to the slow cooker.
If you prefer a thicker sauce, mix the cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the sauce in the slow cooker.
Cover and cook on HIGH for 10 to 15 minutes, or until the sauce has thickened.
Stir well to coat the chicken. Serve immediately over pasta, rice, or alongside vegetables.
Notes
For a low-carb option, serve this chicken over cauliflower rice or steamed broccoli instead of pasta. This fits well with a keto meal plan delivery approach if you are tracking macros.
If you want to add vegetables like potatoes or carrots, add them at the beginning of the cooking time with the chicken.
To achieve maximum creaminess, stir in an extra splash of heavy cream right before serving.