In a frying pan or cast iron skillet, heat the olive oil over medium high heat. Brown the chicken breasts for 2-3 minutes on both sides. (The goal here is to brown the outside of the chicken breast, not to cook it through) Set aside.
In a small bowl, whisk together the chicken stock and flour. In the slow cooker pot, add the chicken stock and flour mixture, heavy cream, minced garlic, salt, pepper, Italian seasoning, paprika, minced onion and mix.
Place the browned chicken breasts into the slow cooker pot and top with the sun dried tomatoes and butter. Cover and cook on HIGH for 3 hours or LOW for 6 hours.
Serve over pasta, rice or mashed potatoes and garnish with the fresh basil. Enjoy!
Notes
Leftovers can be stored in an airtight container for up to 4 days. Reheat servings in the microwave.
Freeze any leftovers in a freeze safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Add cayenne pepper or red pepper flakes for a bit of heat.
Boneless skinless chicken thighs can be used instead of chicken breasts.