Begin by cutting the chicken breasts into even, bite-sized pieces.

Prepare the baby potatoes by halving or quartering them based on their size.

In your slow cooker, layer the chicken pieces at the bottom, then place the halved baby potatoes on top.

Sprinkle minced garlic and Italian seasoning evenly over the ingredients.

Pour the chicken broth into the slow cooker, ensuring it envelops the chicken and potatoes.

Add dollops of butter evenly across the surface and top with freshly grated parmesan cheese.

Cover the slow cooker and set it to low, cooking for 6 to 7 hours or high for 3 to 4 hours until cooked through.

Once cooked, spoon generous servings onto plates, ladling the creamy sauce over each portion.

Garnish with freshly chopped parsley and additional grated parmesan.