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In a small bowl, mix together the dried oregano, dried thyme, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper.
Rub the spice mixture over the chicken breasts, ensuring they are evenly coated.
In a large skillet over medium-high heat, warm the olive oil. Brown the chicken breasts on both sides, about 3-4 minutes per side.
Transfer the browned chicken breasts to the slow cooker.
Directly over the chicken in the slow cooker, add the sliced onion, minced garlic, sun-dried tomatoes, and pour the chicken broth evenly over the top.
Cover and cook on low for 3-4 hours, or until the chicken is tender and cooked through.
Once the chicken is cooked, remove it from the slow cooker and set aside.
Stir the heavy cream and baby spinach into the slow cooker, allowing the spinach to wilt and the sauce to thicken slightly.
Return the chicken to the slow cooker and spoon some of the sauce over the top.
Sprinkle the freshly grated Parmesan cheese over the chicken.
Cover and cook for an additional 15 minutes to allow the flavors to meld.
Serve the Tuscan chicken garnished with fresh parsley and accompanied by your choice of pasta, rice, or crusty bread.