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Trim large pieces of fat and gristle from chicken thighs. Season with salt and pepper. Place thighs in a single layer, smooth side down, in the slow cooker.
In a large nonstick skillet over medium-high heat, melt butter. Add onion and sauté until softened, about 5 minutes. Add garlic and cook, stirring constantly, for 30 seconds.
Sprinkle flour over onions and whisk for 1 minute. Gradually whisk in chicken broth until smooth and slightly thickened. Remove from heat and pour mixture over chicken in the slow cooker, spreading evenly to cover.
Sprinkle Italian seasoning and red pepper flakes (if using) over the chicken. Cover and cook on High for 2-½ to 3-½ hours or on Low for 4-6 hours, until chicken is very tender and shreds easily.
Remove chicken to a plate or bowl and shred or thinly slice. Meanwhile, add sun-dried tomatoes, heavy cream, Dijon, and Parmesan to the slow cooker. Whisk until smooth. Cover and cook for 5–10 minutes while preparing chicken.
Return chicken to the slow cooker and stir in basil. Taste and adjust seasonings as needed. Serve over spaghetti, if desired.