Lightly coat the bottom of your slow cooker with 1 tbsp (15ml) of olive oil. Place the 1.5 lbs (680g) of boneless skinless chicken breasts and 1 lb (450g) of halved golden baby potatoes into the pot. Pour the 1/2 cup (120ml) of chicken broth over the top and sprinkle with 1 tbsp (15g) of minced garlic.

Cover and cook on LOW for 4 hours (or HIGH for 2-3 hours). You will know it is ready when you press a fork into the chicken and it yields immediately into tender, pull-apart chunks. The golden baby potatoes should be completely soft and fork-tender.

Using two forks, shred the chicken breasts into bite-sized chunks directly in the slow cooker. Add the 4 oz (115g) of cubed cream cheese, 1/2 cup (120ml) heavy cream, and 1/2 cup (45g) of the freshly grated parmesan cheese. Whisk the liquids vigorously around the chicken and potatoes until the cheese melts into a thick, rich, opaque white creamy garlic parmesan sauce.

Let the mixture sit on the WARM setting for 5-10 minutes so the ingredients become heavily coated and glistening in the sauce. Ladle into a rustic ceramic bowl. Top heavily with the 2 tbsp (8g) of finely chopped fresh green parsley flakes, visible flecks of coarse black pepper, and a generous dusting of the remaining freshly grated parmesan cheese. Serve immediately while the cheese is slightly melting into the hot cream sauce.