Season the chicken breasts with salt, pepper, garlic powder, paprika, and red pepper flakes.
Heat olive oil in a skillet over medium-high heat. Sear chicken on both sides until golden brown (about 2 minutes each).
Place chicken in the crockpot.
In a bowl, mix chicken broth, heavy cream, Parmesan, sun-dried tomatoes, thyme, and basil.
Pour the sauce mixture over the chicken in the crockpot.
Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is fully cooked and tender.
Serve with rice, mashed potatoes, or pasta. Don’t forget the sauce—it’s the best part!
Garnish with chopped parsley before serving.