Season chicken breasts thoroughly with salt, pepper, and paprika on both sides, then arrange in a single layer in your crockpot for optimal heat distribution.

In a mixing bowl, whisk together heavy cream, chicken broth, Italian seasoning, minced garlic, and red pepper flakes until completely smooth with no lumps.

Pour the cream mixture evenly over the chicken, then distribute chopped sun-dried tomatoes on top, ensuring every piece gets covered for maximum flavor infusion.

Cover and cook on low for 3-4 hours until chicken is fork-tender and reaches 165°F internal temperature when checked with a meat thermometer in the thickest part.

During the last 30 minutes of cooking, stir in parmesan cheese gradually, allowing it to melt completely into the sauce without curdling.

Garnish with fresh basil just before serving and present over your choice of rice, pasta, or mashed potatoes to capture every drop of that incredible sauce.