Begin by placing your boneless skinless chicken breasts on a clean cutting board. Generously season both sides with salt and pepper.

In a medium mixing bowl, combine chicken broth, heavy cream, grated Parmesan cheese, and minced garlic. Add dried oregano, dried thyme, and optional red pepper flakes, whisking until smooth and creamy.

Carefully place the seasoned chicken breasts into the bottom of your crockpot. Pour the creamy sauce mixture over the chicken, ensuring each piece is well-coated.

Sprinkle chopped sun-dried tomatoes evenly on top of the chicken and sauce.

Cover the crockpot with a lid and set it to LOW for 4 hours or HIGH for 2 hours, cooking until the chicken is tender.

During the last 30 minutes of cooking, add a pat of butter to the sauce in the crockpot and stir well to combine.

Once cooked, remove the lid and give everything a gentle stir. Garnish your dish with freshly chopped basil or parsley, and serve along with rice, pasta, or crusty bread.