Trim any excess fat from the boneless, skinless chicken breasts. Place them in the bottom of your slow cooker, ensuring they're evenly spaced out for proper cooking.

Finely mince several cloves of fresh garlic and sprinkle them over the chicken. Pour in low-sodium chicken broth until the chicken is submerged.

Take your softened cream cheese and place it on top of the chicken and broth mixture.

Sprinkle Italian seasoning generously over the surface of the soup. Use a spoon to gently stir the top ingredients together.

Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or high for 3-4 hours.

Once cooked, remove the lid and use two forks to shred the tender chicken directly in the pot.

Stir in a handful of fresh spinach or kale, allowing it to wilt in the warm broth. Finish by mixing in freshly grated parmesan cheese.

Ladle the warm, creamy Chicken Parmesan Soup into bowls, and sprinkle with extra parmesan cheese if desired.