Crock Pot Marry Me Chicken

0 Season the chicken with salt and pepper.  Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 2 minutes on each side to create a crust.  Transfer the chicken to the slow cooker along with any juices from the skillet. [wprm-ingredient text="2 lbs Chicken Breast" uid="0"] [wprm-ingredient text="2 tbsp Olive Oil" uid="1"] [wprm-ingredient text="2 tsp Salt" uid="2"] [wprm-ingredient text="1  tsp Pepper" uid="3"] 
1 In a medium bowl, whisk together the chicken stock, cornstarch, minced garlic, oregano, thyme, and red pepper flakes. Pour the mixture over the chicken in the slow cooker. [wprm-ingredient text="1 cup Chicken Stock" uid="4"] [wprm-ingredient text="1 tbsp Corn Starch" uid="5"] [wprm-ingredient text="4 Cloves Fresh Garlic" uid="6"] [wprm-ingredient text="½ tsp Oregano" uid="7"] [wprm-ingredient text="¼ tsp Thyme" uid="8"] [wprm-ingredient text="¾ tsp Crushed Red Pepper Flakes" uid="9"] 
2 Top the chicken breast with the sun-dried tomatoes.  [wprm-ingredient text="½ cup Sun Dried Tomatoes" uid="10"]
3 Cover and cook on low for  3-4 hours or on high for 1.5-2 hours, until the chicken is cooked through and tender.  
4 Remove the chicken to a plate. Stir in the heavy cream and parmesan cheese into the hot liquid in the slow cooker until smooth.  Return the chicken to the crockpot and spoon the sauce over the top. Let it rest for 10 minutes on warm.  [wprm-ingredient text="1 cup Heavy Cream" uid="11"] [wprm-ingredient text="½ cup Parmesan Cheese" uid="12"] 
5 Garnish with fresh basil before serving. [wprm-ingredient text="1 tbsp Fresh Basil" uid="13"]