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In your crockpot add the chicken breasts, sun dried tomato oil, lemon zest, garlic powder, paprika, dried basil, italian herb seasoning, crushed red pepper flakes, and salt & pepper. Rub all the seasoning and oil onto both sides of the chicken breasts, making sure they are well coated. Set that aside.
In a large measuring cup or bowl add heavy cream, lemon juice, minced garlic, sun dried tomatoes, grated pecorino romano, and cornstarch. Whisk that together until combined.
Pour that creamy mixture over the top of the seasoned chicken breasts. Then sprinkle over the red onions and salt & pepper.
Cook on low for 3-5 hours or until it's as tender as you want it to be.
During the last 15 minutes of cooking, add in the spinach, pop the lid back on, and let that cook for the remaining time.
While you're waiting for the tuscan chicken to be done, begin preparing your crostini. In a small bowl combine olive oil, oregano, and salt & pepper. Brush that mixture over each slice of italian bread. Then bake them in the oven at 400°F until toasty.