Begin by cutting Yukon Gold potatoes into 1-inch chunks and the chicken into bite-sized pieces for even cooking. Place the chopped ingredients in the slow cooker.

In a large mixing bowl, combine softened cream cheese, minced garlic, grated Parmesan, garlic parmesan sauce, milk, and chicken broth. Whisk the mixture until smooth and well-blended.

Pour the chicken and potato chunks into the slow cooker, then drizzle the creamy sauce mixture over the top. Stir to combine everything together.

Sprinkle cracked black pepper over the mixture to taste. Cover the crockpot with its lid and cook on high for 2½ to 3½ hours, or on low for 4½ to 5½ hours.

Once the cooking time is up, remove the lid and stir in shredded mozzarella cheese, letting it melt into the creamy sauce.

Garnish each portion with freshly chopped parsley and serve hot.