In a small bowl, combine paprika, salt, garlic powder, onion powder, and black pepper. Then season the chicken thighs on both sides with spice mixture. This will give the chicken an initial layer of flavor before cooking.

Heat a large skillet over medium-high heat and add the olive oil and butter. Once the butter is melted, sear the chicken thighs for about 2-3 minutes on each side until a golden brown crust forms. The goal is to get a nice crust on the chicken, but you don’t need to cook it through. Remove the chicken from the skillet and set it aside.

In the crock for the crockpot, whisk together the chicken broth and cornstarch until smooth and free of lumps.

In a large liquid measuring cup, whisk together the heavy cream, minced garlic, Italian seasoning, salt, black pepper, red pepper flakes, and paprika.

Place the seared chicken thighs into the slow cooker. Pour the olive oil and butter from the skillet over the chicken. Pour the heavy cream mixture into the crockpot, then stir until everything is combined. Top each chicken breast with chopped sundried tomatoes.

Set your slow cooker to low and cook for 5-6 hours, allowing the chicken is cooked through, and tender. Don’t worry if the sauce separates slightly while cooking — just stir it back together at the end!

Add parmesan cheese, and stir everything up, the chicken will shred. Serve sprinkled with fresh basil leaves! I like to serve it over pasta noodles.