Begin by cutting the Yukon Gold potatoes into 1-inch chunks and the chicken into 1-inch pieces to ensure even cooking.

In a mixing bowl, blend the softened cream cheese, minced garlic, freshly grated parmesan, garlic parmesan sauce, milk, and chicken broth together until smooth and creamy.

Transfer the diced chicken and potatoes into the slow cooker and pour your smooth sauce mixture over the top, ensuring every piece is coated.

Sprinkle cracked black pepper over the chicken and potato mixture, adjusting to taste and stirring to distribute evenly.

Cover the slow cooker and set it to high for 2½ to 3½ hours or low for 4½ to 5½ hours until the chicken is tender and fully cooked.

Once cooked, uncover the slow cooker and sprinkle the mozzarella cheese on top, gently stirring for 2-3 minutes until melted.

Scoop the creamy mixture into bowls and garnish with fresh parsley before serving warm.