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Add the chicken breasts to your Crock-Pot and sprinkle the salt and pepper over the top. Sear in crock pot until golden, remove to a plate.
Add onion carrot and celery and sauté for 5 minutes. Add the garlic, artichoke hearts, sun-dried tomatoes, Italian seasoning and chicken stock and stir the pot.
Set the timer to cook on low for 6 hours
When the chicken is fully cooked, remove it from the pot. Add the baby kale/spinach and stir until wilted. Add the cream, parmesan, salt, and pepper to the pot and stir well until thickened.
Serve the chicken with the sauce poured over the top an your favorite pasta.