1½ tablespoons olive oil

4 boneless, skinless chicken breasts (about 2–3 pounds)

½ teaspoon salt

¼ teaspoon black pepper

¼ large yellow onion, finely chopped

4 cloves garlic, minced

1¾ cups chicken broth

1 teaspoon Italian seasoning

¼ teaspoon red pepper flakes

½ cup sun-dried tomatoes, drained and chopped

1 cup heavy cream

3 tablespoons cornstarch

¾ cup grated Parmesan cheese

Fresh basil, optional for garnish

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Season the chicken breasts on both sides with salt and black pepper.
Heat olive oil in a skillet over medium-high heat and sear the chicken for a few minutes per side until lightly golden. Remove and set aside.
In the same skillet, sauté the chopped onion until soft, then add the garlic and cook until fragrant.
Transfer the onion and garlic mixture to the slow cooker.
Pour in the chicken broth and stir in the Italian seasoning and red pepper flakes.
Add the seared chicken breasts to the slow cooker and sprinkle the sun-dried tomatoes over the top.
Cover and cook on low for about 7 hours, until the chicken is tender and cooked through.
In a small bowl, whisk together the heavy cream and cornstarch until smooth.
Stir the cream mixture and grated Parmesan cheese into the slow cooker.
Cover and cook for an additional 20–30 minutes until the sauce thickens.
Garnish with fresh basil if desired and serve.

Searing the chicken adds extra flavor but can be skipped if short on time.

Chicken thighs can be used instead of breasts for a richer texture.

Add spinach or mushrooms near the end for extra vegetables.

Serve over pasta, rice, or mashed potatoes to enjoy the sauce.