Season the chicken breasts with salt and pepper, then place them in the crock pot.

In a mixing bowl, whisk together the chicken broth, cream of chicken soup, dry Italian dressing mix, Parmesan cheese, and heavy cream until well combined.

Pour the mixture over the chicken breasts in the crock pot, making sure they are evenly covered.

Cover the crock pot and cook on low heat for 4-6 hours or until the chicken is cooked through and tender.

Serve the chicken breasts with the creamy sauce spooned over the top. Garnish with chopped fresh parsley if desired. Serve with rice, pasta, or vegetables. I served over egg noodles with all of the sauce tossed into the dish. Garnished with black pepper, fresh parsley, and more Pecorino Romano cheese. Make it!!