Start by prepping chicken. I like seasoning it with salt, black pepper – just enough for a light coat. This step lets flavors absorb deeply into the meat, which creates juicy bites.

Heat a pan with a drizzle of olive oil. A quick sear on each side – about two minutes per side – gives chicken a golden crust. Browning isn’t essential, but it brings in extra flavor.

Now, set chicken aside and grab a bowl for sauce. Combine heavy cream, chicken broth, minced garlic, grated Parmesan, sun-dried tomatoes, dried basil, dried oregano, and a pinch of crushed red pepper flakes. Whisk until smooth. If you prefer a hint of spice, add an extra dash of red pepper flakes – it enhances but doesn’t overpower.

Next, arrange seared chicken in your crockpot, covering it with that creamy mixture. Let the sauce coat chicken entirely for full flavor absorption.

Cover and set crockpot. Go low and slow for 4-6 hours if time allows, or cook on high for 2-3 hours if you’re in a hurry. Over this time, magic happens – chicken turns tender, the sauce thickens, and flavors meld beautifully.

When it’s nearly ready, stir once, taste, and adjust salt or pepper if needed. Fresh basil sprinkled over adds a pop of color and brightness.