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If chicken breasts are large, cut into 4-6 equal-sized pieces and sprinkle evenly on both sides with 1 teaspoon of the Italian seasoning.
Melt butter in skillet or multicooker over medium-high heat.
Cook chicken on each side until lightly browned.
Transfer to slow cooker and add minced garlic, the rest of the seasoning blend, red pepper, chicken stock, and sun-dried tomatoes.
Cover and cook on high for 2-3 hours or low for 4-6.
Mix tapioca flour with just enough water to make a slurry and add to slow cooker.
Stir in cream and parmesan cheese and let continue to heat through for 30 minutes.