1. Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder. For extra depth, sear in a hot oiled skillet 2–3 minutes per side until golden — this step is optional but adds caramelized flavor the slow cooker alone cannot produce.

2. Whisk chicken broth and cornstarch together in a medium bowl until completely smooth with no white lumps remaining. Add minced garlic, Italian seasoning, smoked paprika, and red pepper flakes and whisk again. Pour the sauce base into the bottom of the slow cooker.

3. Place seasoned chicken breasts in the slow cooker in a single layer, nestling them into the sauce. Scatter chopped sun-dried tomatoes over the top of each breast — they soften during cooking and release concentrated tomato sweetness into the sauce throughout the cook.

4. Cover and cook on LOW for 3–4 hours until chicken reaches 165°F. Cook this recipe on LOW only — HIGH heat risks curdling the cream added at the end and can produce unevenly cooked chicken. Check at the 3-hour mark to avoid overcooking smaller breasts.

5. Remove chicken to a plate and cover loosely with foil. Pour heavy cream into the hot cooking liquid and whisk to incorporate. Add freshly grated Parmesan and whisk until the sauce turns silky and smooth. Taste and adjust salt, pepper, and red pepper flakes before returning the chicken.

6. Return chicken breasts to the slow cooker and spoon sauce generously over the top. Cover and warm on LOW for 10–15 more minutes. Scatter fresh basil chiffonade over the top right before serving — do not stir basil into hot liquid or it turns black.

7. Serve chicken whole or sliced against the grain over pasta, rice, or mashed potatoes. Spoon sauce generously over everything and garnish with extra Parmesan and fresh basil.