Step 1: Prepare the Cream Base
In your slow cooker, whisk together the heavy cream, chicken broth, chopped sun-dried tomatoes, minced garlic, Italian seasoning, salt, and pepper. Stir until fully combined to create a creamy, seasoned base.

Step 2: Add the Chicken
Place the chicken breasts into the sauce mixture in a single layer. Spoon some of the cream mixture over the tops to ensure they are fully coated.

Step 3: Cook Low and Slow
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and tender. The cream will thicken slightly and the chicken will absorb the garlic and tomato flavor.

Step 4: Add Spinach and Cheese
In the last 30 minutes of cooking, add the fresh spinach and sprinkle in the grated Parmesan. Stir gently to combine and allow the spinach to wilt while the cheese melts into the sauce.

Step 5: Garnish and Serve
Just before serving, taste and adjust the seasoning if necessary. Garnish with freshly chopped basil and serve hot over pasta, rice, mashed potatoes, or crusty bread