Season the chicken breasts with salt and pepper. Heat oil over medium high-heat in a large skillet and fry the chicken on both sides for 4-5 minutes until golden brown. Then place it into the crockpot.
In a small bowl, whisk together corn starch and heavy cream.
Add in the garlic, fry for 30 seconds. Then pour in chicken broth. If there are any burnt bits stuck to the pan, scrape them up by deglazing the pan.
Add the cream and corn starch mix into your skillet, and whisk until combined with the chicken stock. Cook for 2 minutes to thicken, then pour into the crockpot on top of the chicken breasts.
Now that you have the chicken breasts and heavy cream mixture in your crockpot, add in sundried tomatoes, Italian herbs, and red pepper flakes. Set to cook on high for 3-4 hours or 6-7 hours on low. Mix in parmesan cheese and enjoy!