Trim any fat from the chicken breasts and season both sides with salt & pepper.
In a large skillet over medium high heat, add a turn of olive oil. Once heated, add the seasoned chicken and brown each side for about 2 minutes per side. You are not looking to cook the chicken through, just to add color and lock in juices.
Place the seared chicken in the basin of a 6 quart slow cooker.
In a small bowl, whisk together the chicken stock, cornstarch, heavy cream, parmesan cheese, garlic, Italian seasoning, onion powder, and paprika.
Pour the sauce mixture over the chicken.
Top with the sundried tomatoes and cubed butter.
Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours.
Garnish with chopped basil and serve over cooked pasta.