Mix together your dry seasonings (paprika, cajun, oregano and thyme) and coat the chicken. Panfry for 2-3 minutes on each side then add all of the ingredients to the slow cooker apart from the basil, parmesan and cream.
Cook on high for 4 hours or low for 8 hours, season with salt and pepper
Once cooked, remove the chicken breasts and shred, then add your cream, basil, parmesan and more sundried tomatoes if you’d like. Give the stew a good stir then you’re ready to serve.
