Spray slow cooker with nonstick spray. Add cream of mushroom soup, diced tomatoes, tomato paste, sundried tomatoes, and Italian seasoning. Stir until blended. Nestle the chicken into the sauce, spreading some of it over the top.
Cover and cook on low for 5 to 6 hours or until chicken is done. Remove the chicken once done, set it aside, and keep it warm.
Add the softened cream cheese, parmesan cheese, green onions, and fresh basil. Stir to melt. (Tip: Warm the cream cheese using the microwave to soften it and make it easier to melt).
