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Add the chicken to the bottom of your slow cooker insert. Sprinkle the dried basil, parsley, salt and pepper over the tops.
Add the onion, garlic, artichoke hearts and chicken broth.
Lastly, cut the block of cream cheese into cubes and place them over the chicken. Cover and cook on low for 6 hours or high for 3 hours.
Uncover and remove the chicken, and place it on a cutting board.
Stir in the spinach and parmesan cheese, then cover while you shred the chicken.
Shred using 2 forks, then add back into the slow cooker. Continue cooking for 10 minutes on high, then serve with some freshly grated or shaved parmesan cheese over the top.