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In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken breasts and brown for about 2 minutes per side. Add more oil if needed. (The goal is to get some color on the chicken — not to cook it through.)
Place the browned chicken breasts in the bottom of the crockpot.
Add the chicken stock and cornstarch to a mixing bowl. Whisk until no lumps remain.
Stir in the heavy cream, garlic, Italian seasoning, onion powder, black pepper, paprika, and salt.
Pour the sauce mix over the chicken breasts.
Top with the sundried tomatoes and butter.
Cover and cook on low for 6-7 hours or high for 3-4 hours.
Serve warm, garnished with fresh basil, if desired.