Begin by cutting your Yukon Gold potatoes and boneless chicken breasts or thighs into 1-inch chunks.

In a mixing bowl, combine softened cream cheese, minced garlic, grated parmesan cheese, garlic parmesan sauce, milk, and chicken broth. Whisk them together until smooth.

Place the prepared potato and chicken chunks into the slow cooker. Pour the creamy sauce over the top and stir gently.

Sprinkle cracked black pepper across the mixture and stir again.

Cover the slow cooker and cook on high for 2½ to 3½ hours, or on low for 4½ to 5½ hours.

In the last few minutes of cooking, add shredded mozzarella cheese to the top and close the lid.

Once cooked, ladle into bowls and garnish with freshly chopped parsley.