Searing the chicken before slow cooking is optional but highly recommended for deeper flavor. It gives the chicken a light golden crust and helps keep it juicy while cooking.

Heat 1–2 tablespoons of oil in a skillet over medium-high heat. Place the chicken breasts in the pan and sear for about 2–3 minutes per side, just until lightly browned. You don’t need to cook them fully at this stage. Transfer the seared chicken to the slow cooker.

In a medium bowl, whisk together:

Chicken broth

Heavy cream

Sun-dried tomatoes

Minced garlic

Thyme or oregano

Red pepper flakes (if using)

Cornstarch

Mix until smooth and well combined. Pour this creamy mixture evenly over the chicken in the slow cooker.

Cover the slow cooker with the lid and cook on the LOW setting for 5–6 hours, or until the chicken is fully cooked and tender.

Avoid lifting the lid during cooking, as this releases heat and can extend the cooking time.

If you prefer a smoother sauce, remove the cooked chicken and set it aside. Use an immersion blender to blend the sauce directly in the slow cooker until creamy. You can also transfer the sauce carefully to a blender.

Return the chicken to the slow cooker and coat it well with the blended sauce.

Stir in the Parmesan cheese and allow the sauce to cook for another 5 minutes until slightly thickened and creamy.

Garnish with fresh basil and extra Parmesan before serving. Taste the sauce and adjust with additional salt and pepper if needed.