If you'd like to enhance the flavor of the chicken, heat a skillet over medium-high heat and sear the chicken breasts for 3-4 minutes on each side until golden brown. Once seared, place the chicken at the bottom of your slow cooker.

Next, add the diced tomatoes, minced garlic, and your choice of broth over the chicken in the Crock Pot. Pour in the heavy cream and sprinkle in the Italian seasoning, along with salt and pepper to taste.

Cover the Crock Pot and set it to cook on low for 6-7 hours or high for 3-4 hours. The chicken should be tender and easily shredable when finished.

Once the cooking time is up, carefully remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces, then return the shredded chicken to the Crock Pot, stirring it back into the creamy base.

To finish off your soup, stir in freshly grated Parmesan cheese until it's fully melted and incorporated. Taste and adjust seasoning with salt and pepper if needed.

Finally, ladle the creamy soup into warm bowls. Consider garnishing with fresh parsley or additional Parmesan.