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In a small bowl, mix together: ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon black pepper.
Season 4 boneless, skinless chicken breasts on both sides with the seasoning mix.
Heat a large skillet over medium-high heat. Add 2 Tablespoons olive oil and 2 Tablespoons butter (allow the butter to melt).
Sear the chicken breasts on both sides until golden brown, take the pan off the heat, and set aside. Note: You are not cooking the chicken all the way, you just want it brown on both sides.
Whisk together 1 ½ cups chicken broth and 3 Tablespoons cornstarch in a bowl until there are no lumps.
Add the chicken broth mixture to the bottom of a 6-quart slow cooker.
Whisk in 1 cup heavy cream, 4 cloves garlic (minced), 1 ½ teaspoons Italian seasoning, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika and ¼ tsp of sugar.
Place the seared chicken breasts into the slow cooker and pour the olive oil and butter from the pan on top.
Top each piece of chicken with the chopped sun-dried tomatoes.
Place crock pot on LOW for 2-3 hours (until internal temp is 165 F). *Do not place on high or cream may curdle.
Take the chicken breasts out and whisk in ½ cup freshly grated parmesan cheese. Add the chicken back into the slow cooker, cover with sauce and add 6-8 fresh basil leaves (chopped) to the top and then serve.