1. 1. Prepare the Crock Pot: Lightly grease the inside of your small crock pot or slow cooker with cooking spray to prevent sticking and make cleanup easier.

2. 2. Layer the Aromatics: Place the chopped onion evenly across the bottom of the slow cooker. Scatter the minced garlic over the onions. This creates a flavorful base for the chicken.

3. 3. Add the Chicken: Arrange the boneless, skinless chicken breasts or thighs in a single layer over the onions and garlic. Try to keep them from overlapping too much for even cooking.

4. 4. Whisk the Sauce: In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, Italian seasoning, salt, and black pepper until well combined and smooth.

5. 5. Pour and Cook: Pour the soup mixture evenly over the chicken in the crock pot, ensuring the chicken is mostly covered by the sauce. Cover the slow cooker with its lid.

6. 6. Slow Cook to Perfection: Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fork-tender and easily shreds. The internal temperature of the chicken should reach 165 F (74 C).

7. 7. Shred and Serve: Once cooked, remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the sauce in the slow cooker and stir to coat. Serve warm.