Preparation

• In a small bowl, mix together: ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon black pepper. Season chicken breasts on both sides with the seasoning mix.
• Heat a large skillet over medium-high heat. Add olive oil and butter, allowing the butter to melt.
• Sear the chicken breasts on both sides until golden brown. Remove from heat and set aside. Keep the leftover oil and butter in the pan.
• Whisk together chicken broth and cornstarch in a bowl until there are no lumps.
• Add the chicken broth mixture to the bottom of a 6-quart slow cooker.
• Whisk in heavy cream, minced garlic, Italian seasoning, salt, black pepper, red pepper flakes, and paprika.
• Place the seared chicken breasts into the slow cooker, pouring the olive oil and butter from the pan on top.
• Top each piece of chicken with chopped sun-dried tomatoes. Cook on low for 6-8 hours.
• Take the chicken breasts out and whisk in freshly grated parmesan cheese. Add the chicken back into the slow cooker, cover with sauce and top with chopped basil leaves before serving.