Step 1: Prepare the Chicken:
- Pat the chicken breasts dry with paper towels and season with salt, pepper, oregano, and thyme on both sides.
- Heat olive oil in a skillet over medium heat. Sear the chicken breasts for 2-3 minutes per side, or until golden brown.
Step 2: Make the Sauce:
- In the same skillet, add the minced garlic and sauté for 30 seconds, or until fragrant.
- Pour in the chicken broth, scraping the bottom of the pan to deglaze.
- Add the heavy cream, Parmesan cheese, sun-dried tomatoes, red pepper flakes (if using), and Italian seasoning. Stir until combined.
- Simmer for 2-3 minutes, or until the sauce thickens slightly.
Step 3: Assemble in the Slow Cooker:
- Place the seared chicken breasts in the slow cooker.
- Pour the creamy sauce over the chicken, ensuring it’s evenly coated.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is tender and cooked through.
Step 4: Garnish and Serve:
- Transfer the chicken to a serving platter and pour the sauce over the top.
- Garnish with fresh parsley and extra Parmesan cheese.