Pat the chicken breasts (or thighs) dry with paper towels. In a small bowl, combine salt, black pepper, garlic powder, Italian seasoning, and dried thyme. Sprinkle this seasoning mix evenly over both sides of the chicken.

In a medium bowl, whisk together the cream of chicken soup, chicken broth, cubed softened cream cheese, and minced garlic until well combined and relatively smooth. Don't worry if there are still small lumps of cream cheese; they will melt during cooking.

Place the seasoned chicken pieces in the bottom of your 6-quart (or larger) slow cooker. Pour the creamy sauce evenly over the chicken, ensuring it is mostly submerged.

Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. The chicken is done when it's very tender and easily shreds with a fork, reaching an internal temperature of 165°F (74°C).

Once cooked, carefully remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the creamy sauce.

(Optional thickening step): If you prefer a thicker sauce, in a small bowl, whisk together the cornstarch and cold water until smooth. Stir this slurry into the hot sauce in the slow cooker. Cook on high for an additional 15-20 minutes, stirring occasionally, until the sauce thickens to your desired consistency.

Serve hot over rice, mashed potatoes, pasta, or with crusty bread for dipping. Garnish with fresh chopped parsley, if desired.