Step 1

Season the chicken with the salt, the pepper, and the red chili flakes.

Step 2

Heat the oil and 1 tablespoon of the butter in a pan over medium-high heat.

Step 3

Add the chicken to the pan and cook for 5 minutes.

Step 4

Flip the chicken and cook for 3-4 minutes.

Step 5

Transfer the chicken to a slow cooker.

Step 6

In the same pan, add the remaining butter and melt it.

Step 7

Add the garlic to the butter and sauté until it is fragrant, about 30-40 seconds.

Step 8

Add the cream and the chicken stock to the garlic mixture and cook until the sauce has thickened, about 3-4 minutes.

Step 9

Stir the parmesan cheese and the Italian seasoning into the sauce and cook until the cheese has melted, about 1 minute.

Step 10

Add the sun-dried tomatoes to the sauce and cook for 1 minute.

Step 11

Evenly pour the sauce over the chicken in the slow cooker.

Step 12

Cover the slow cooker and cook until the chicken is tender and reaches an internal temperature of 165 degrees F, about 3-4 hours on high heat and 6-8 hours on low heat.

Step 13

Stir the spinach into the sauce and mix well.

Step 14

Cover the slow cooker and cook until the spinach is wilted, about 2 minutes.

Step 15

Serve.