Pat the chicken breasts dry with a paper towel and place them in a 3- to 4-quart slow cooker. In a small bowl, combine 1/2 tsp salt, 1/4 tsp paprika, 1/8 tsp pepper, and 1/2 tsp Italian seasoning. Sprinkle this seasoning mixture evenly over the chicken breasts in the slow cooker.

In a medium bowl, whisk together the heavy whipping cream, cornstarch, minced garlic, 1/4 tsp salt, and 1/8 tsp pepper until smooth. Stir in the sun-dried tomatoes and freshly grated Parmesan cheese, mixing thoroughly. I like to use freshly grated Parmesan for the best flavor and texture in the finished sauce.

Pour the creamy sauce mixture from Step 2 evenly over the seasoned chicken in the slow cooker, making sure the chicken is well coated.

Cover the slow cooker and cook on low for about 3 hours, until the chicken reaches an internal temperature of 165°F. If the sauce separates during cooking, simply stir it until smooth.

Stir the fresh spinach into the hot sauce and chicken in the slow cooker until wilted. Taste and adjust seasonings as needed. Remove the chicken and sauce to serve. To add a final touch of freshness, I like to sprinkle a few extra shavings of Parmesan on top just before serving.