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In a crock pot, pour in the frozen meatballs, cream of chicken soup, heavy whipping cream, chicken stock, garlic paste, Italian seasoning, chopped sun-dried tomatoes, and grated Parmesan cheese.
Stir everything together until well combined.
Cover and cook on high for 2 hours or low for 4 hours.
Give everything one final stir before serving.
Serve hot over cooked pasta, rice, mashed potatoes, or egg noodles. Garnish with fresh parsley, basil, and extra Parmesan if desired.