Step 1: Prepare the Chicken:

1. Pat the chicken breasts dry with paper towels and season with salt, pepper, oregano, and thyme on both sides.
2. 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:

1. In the same skillet, add the minced garlic and sauté for 30 seconds, or until fragrant.
2. Pour in the chicken broth, scraping the bottom of the pan to deglaze.
3. Add the heavy cream, Parmesan cheese, sun-dried tomatoes, red pepper flakes (if using), and Italian seasoning. Stir until combined.
4. Simmer for 2-3 minutes, or until the sauce thickens slightly.

Step 3: Assemble in the Slow Cooker:

1. Place the seared chicken breasts in the slow cooker.
2. Pour the creamy sauce over the chicken, ensuring it’s evenly coated.
3. 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:

1. Transfer the chicken to a serving platter and pour the sauce over the top.
2. Garnish with fresh parsley and extra Parmesan cheese.