Mince the garlic cloves finely and chop the sundried tomatoes into roughly 1/2-inch pieces. This prep work takes just a few minutes and ensures smooth cooking later. While you're at it, measure out the chicken stock, cornstarch, cream, and parmesan cheese so everything is ready when you need it. Finally, season the chicken breast chunks generously with salt and pepper, making sure every piece is evenly coated—this foundation of seasoning is crucial for flavor development throughout the dish.

Heat olive oil and butter in a large skillet over medium-high heat until the butter is foaming and the pan is very hot. Working in batches to avoid overcrowding, sear the seasoned chicken for 2-3 minutes per side until golden brown on the outside. I find that browning the chicken first adds a layer of depth that makes the final dish taste restaurant-quality—the fond (browned bits) in the pan becomes part of the sauce. Don't worry about cooking the chicken through; it will finish in the slow cooker.

In a small bowl, whisk together the chicken stock and cornstarch until the cornstarch dissolves completely—this prevents lumps in the final sauce. Add the minced garlic, red pepper, oregano, and thyme to the mixture and stir well. This aromatic liquid base is where all the flavor magic happens, so don't skip whisking properly.

Transfer the seared chicken and all pan drippings into your slow cooker. Pour the sauce mixture from Step 3 over the chicken and stir to combine. Add the chopped sundried tomatoes and give everything a good mix so the flavors are distributed evenly. The pan drippings are essential—they contain concentrated chicken and caramelized flavors that make this dish special.

Cover the slow cooker and cook on low for 3-4 hours or on high for 1.5-2 hours, until the chicken reaches an internal temperature of 165°F. The long, gentle cooking makes the chicken incredibly tender and allows the flavors to meld together beautifully. I prefer cooking on low when I have the time—it results in more tender chicken and a more refined sauce.

Using a slotted spoon, carefully transfer the cooked chicken to a plate. Pour the cream and parmesan cheese directly into the hot slow cooker sauce and stir thoroughly until smooth and well combined. The heat from the sauce will warm the cream perfectly without breaking it. Return the chicken to the slow cooker, gently folding it back into the creamy sauce. Switch the slow cooker to the warm setting and let it rest for 5-10 minutes—this gives the flavors a final moment to settle and makes the sauce more cohesive.

Ladle the creamy chicken and sauce into serving bowls or plates. Top each portion with fresh basil leaves for a bright, herbaceous finish that contrasts beautifully with the rich, savory sauce. Serve immediately while the dish is still warm and the basil is vibrant.