1. Season the boneless, skinless chicken breasts generously with salt and pepper to ensure a flavorful base.
2. If desired, sear the chicken in a skillet with olive oil to achieve a golden-brown crust and lock in juices (optional but recommended).
3. In a mixing bowl, whisk together chicken broth and cornstarch to create a smooth, lump-free slurry for the sauce.
4. Combine heavy cream, garlic, Italian seasoning, paprika, onion powder, and optional red pepper flakes with the slurry, whisking until well blended.
5. Place the seasoned chicken into a 6-quart Crock Pot.
6. Pour the prepared creamy sauce evenly over the chicken to ensure complete coverage.
7. Add sun-dried tomatoes (along with their oil) and grated Parmesan cheese on top of the chicken.
8. Garnish with fresh basil leaves to enhance flavor and add a pop of color.
9. Set the Crock Pot to “low” and cook for 5-6 hours, allowing the chicken to become tender and the flavors to meld.
10. Before serving, use a meat thermometer to check that the internal temperature of the chicken is between 160°F and 165°F for safe consumption.
11. Serve the Crock Pot Marry Me Chicken hot with your choice of pasta, rice, or mashed potatoes to soak up the creamy sauce.