Heat the olive oil in a large skillet over medium-high heat. Place the chicken breast halves in the skillet and brown them for 2-3 minutes on each side until they develop a golden crust. This step adds great flavor and texture to the chicken before it slow cooks.

In a small mixing bowl, whisk together the chicken broth and flour until smooth, ensuring there are no lumps. Pour this mixture into the crock pot. Add the minced garlic, salt, ground black pepper, Italian seasoning, and paprika to the crock pot, then stir gently to combine all the ingredients into a flavorful base.

Place the browned chicken breasts (from Step 1) into the crock pot on top of the sauce mixture. Scatter the sun-dried tomatoes and dot the butter over the chicken. Cover the crock pot with a lid and cook on low for 6-7 hours or on high for 3-3.5 hours until the chicken is thoroughly cooked and tender.

About 60 minutes before serving if cooking on low, or 30 minutes if on high, gently stir the heavy cream into the crock pot. Continue cooking covered, allowing the sauce to become creamy and rich. I like to give the sauce a quick taste at this point and adjust the salt or pepper if needed.

Serve the warm creamy Tuscan chicken over pasta or your favorite side. Top each plate with fresh basil leaves and a generous sprinkle of grated Parmesan cheese for a fragrant and savory finish. Enjoy your meal!