Begin by cutting your Yukon Gold potatoes and chicken into 1-inch chunks, ensuring they’re similar in size for even cooking. Place the chicken in one bowl and the potato chunks in another.

In a medium mixing bowl, combine the softened cream cheese, minced garlic, grated parmesan cheese, garlic parmesan sauce, milk, and chicken broth. Use a whisk to blend all the ingredients until the mixture is smooth and creamy.

Once your chicken and potatoes are ready, add them to the slow cooker in an even layer. Carefully pour the creamy sauce over the top and gently stir with a spatula to coat the pieces evenly.

Sprinkle cracked black pepper over the mixture in the slow cooker. Gently stir again to combine.

Cover the slow cooker with its lid and set it to cook on high for 2½ to 3½ hours, or on low for 4½ to 5½ hours. Check the tenderness of the potatoes in the last 30 minutes.

Once the cooking time is up, uncover the slow cooker and stir in the mozzarella cheese. Allow it to melt into the creamy mixture for about 5 minutes before serving.

Ladle the creamy Garlic Parmesan Chicken and Potatoes into bowls and garnish with freshly chopped parsley.