Step 1

You'll need to prepare the chicken breasts first. Get a large frying pan or skillet, and add a touch of olive oil, over a medium-high heat.

Step 2

Add the chicken breasts and pan fry for around 3 minutes, before turning over and doing the same on the other side. You want them to be coloured and golden brown. Don't worry if the chicken isn't cooked thoroughly.

Step 3

In a bowl, add the cornflour/cornstarch and then pour the chicken stock in, mixing as you pour. This is to make sure there are no lumps.

Step 4

In the slow cooker pot, add the chicken stock corn flour mix, mixed herbs, garlic granules, onion powder, paprika and sundried tomato paste.

Step 5

Combine all the ingredients together.

Step 6

Then add the chicken breasts on top. Add the butter on top of the chicken.

Step 7

Cover and cook on low for 3 hours.

Step 8

About an hour from serving, add the cream and the parmesan cheese and stir through, making sure it's all combined.

Step 9

Check for seasoning - and add if you feel it requires it. I like to add a grind of black pepper at this point. Cook for a further hour.

Step 10

Before serving, add some chopped fresh basil and a sprinkle of more parmesan cheese.