In a medium prep bowl, stir together the cream of chicken soup, chicken broth, Italian dressing mix, garlic, and pepper.

Place the chicken breasts side by side in your slow cooker. Pour the mixture from the bowl over the top, and then place the cream cheese on top (you don't need to stir). Cover and cook on high for 3 hours or low for 5 to 6 hours.

Using two forks, shred the chicken right in the slow cooker. Sprinkle in the parmesan cheese and parsley, if using. Toss or stir so it's all nicely coated with the sauce. Serve over rice, mashed potatoes, noodles, or in buns.