Start by cleaning the mushrooms. Trim the stem ends, then thinly and evenly slice them.

Place the cubed chicken in a bowl or directly into the slow cooker. Add the Italian seasoning, onion powder, garlic, salt, and pepper. Toss the chicken to coat evenly with the seasonings. If using whole chicken breast cutlets, season both sides generously with the same mixture.

Add the condensed cream of mushroom soup and chicken broth to the slow cooker. Then, thoroughly mix.

Add the seasoned chicken (if not already in the slow cooker) and the sliced mushrooms. Mix everything together, ensuring the chicken and mushrooms are evenly coated in the creamy base.

Cover the slow cooker with the lid and cook on low for 4-6 hours, or until the chicken reaches an internal temperature of 165°F.

Once ready, serve warm and garnish with freshly chopped flat-leaf parsley for an optional pop of color and flavor.