Lightly grease the inside of the slow cooker with non-stick cooking spray.

Place the chicken breasts in a single layer at the bottom of the pot.

In a medium mixing bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, black pepper, and the dry Italian dressing mix until smooth.

Pour this seasoned sauce evenly over the chicken breasts, ensuring they are well-covered.

Place the lid on the slow cooker and set it to cook on Low for 5 to 6 hours or on High for 3 to 4 hours.

About 30 minutes before cooking ends, lift the lid and place the cubed, softened cream cheese on top of the chicken.

Replace the lid and let it finish cooking until the cream cheese is fully melted.

Once the chicken is tender and fully cooked, shred the meat in the slow cooker or remove it to shred on a plate.

Stir the chicken back into the sauce until thoroughly combined and velvety.

Serve the Italian chicken over fettuccine, mashed potatoes, or zucchini noodles with parsley and Parmesan cheese.