Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 2 minutes on each side to create a crust. Transfer the chicken to the slow cooker along with any juices from the skillet. 2 lbs Chicken Breast2 tablespoon Olive Oil2 teaspoon Salt1 teaspoon Pepper
In a medium bowl, whisk together the chicken stock, cornstarch, minced garlic, oregano, thyme, and red pepper flakes. Pour the mixture over the chicken in the slow cooker. 1 cup Chicken Stock1 tablespoon Corn Starch4 Cloves Fresh Garlic½ teaspoon Oregano¼ teaspoon Thyme¾ teaspoon Crushed Red Pepper Flakes
Top the chicken breast with the sun-dried tomatoes. ½ cup Sun Dried Tomatoes
Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, until the chicken is cooked through and tender.
Remove the chicken to a plate. Stir in the heavy cream and parmesan cheese into the hot liquid in the slow cooker until smooth. Return the chicken to the crockpot and spoon the sauce over the top. Let it rest for 10 minutes on warm. 1 cup Heavy Cream½ cup Parmesan Cheese
Garnish with fresh basil before serving. 1 tablespoon Fresh Basil