01 - Rub the chicken breasts thoroughly with salt and black pepper on all sides for even flavor distribution.
02 - Place the seasoned chicken pieces in a single layer at the bottom of the crockpot.
03 - Combine the chicken broth, cream cheese, parmesan, sun-dried tomatoes, thyme, basil, garlic powder, and red pepper flakes in a bowl. Whisk until the cream cheese is mostly incorporated and the mixture is relatively smooth.
04 - Pour the sauce mixture evenly over the chicken, ensuring all pieces are submerged or coated.
05 - Cover and cook on HIGH setting for 4 hours or LOW setting for 6-7 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
06 - Transfer the cooked chicken to a cutting board, shred with two forks or slice into pieces, then return to the crockpot and stir thoroughly to coat with the sauce.
07 - Portion the creamy chicken onto plates and sprinkle with fresh basil and parsley before serving hot.