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Season the chicken breasts with one teaspoon of smoked paprika and a pinch of black pepper.
Spray a frying pan with cooking spray and pan fry the chicken for 2-3 minutes on each side until lightly golden.
Transfer the chicken to the slow cooker.
Add chopped tomatoes, passata, roasted red pepper, onion, garlic, dried basil, oregano, thyme, remaining smoked paprika, chilli flakes, and black pepper to the slow cooker.
Stir gently to combine.
Cook on low for 4-5 hours or high for 2.5-3 hours, until the chicken is tender.
Mix the cornflour with a splash of water to form a slurry.
Stir the slurry into the sauce along with the light cream cheese and a handful of torn basil.
Cook on high for a further 10-15 minutes until the sauce is creamy and slightly thickened.
Cut the potatoes into cubes and season with garlic powder, paprika, salt, and cooking spray.
Air fry the potatoes at 200°C for 20-25 minutes, shaking halfway, until golden and crispy.
Steam or microwave the tenderstem broccoli until just tender.
Serve the creamy chicken with crispy air-fried potatoes and tenderstem broccoli.
Garnish with fresh basil and enjoy.