Place chicken thighs into the base of your crockpot.
Place your sliced mushrooms on top of the thighs.
Mix the broth, minced garlic, red pepper flakes, parsley, salt and pepper.
Pour over the contents in the crockpot. Cook on low for 5-6 hours.
When you are ready, take the lid off the crockpot and remove the chicken.
Shred the chicken however you want.
Add the parmesan cheese and heavy cream to the mixture in the crockpot. Mix well. If you feel that the sauce is too thin, you can thicken with a tiny amount of xanthan gum.
Add the shredded chicken and mix again.
Serve over low carb pasta.