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In a frying pan or cast iron skillet, heat the olive oil over medium high heat. Brown the chicken breasts for 2-3 minutes on both sides. (The goal here is to brown the outside of the chicken breast, not to cook it through) Set aside.
In a small bowl, whisk together the chicken stock and flour. In the slow cooker pot, add the chicken stock and flour mixture, heavy cream, minced garlic, salt, pepper, Italian seasoning, paprika, minced onion and mix.
Place the browned chicken breasts into the slow cooker pot and top with the sun dried tomatoes and butter. Cover and cook on HIGH for 3 hours or LOW for 6 hours.
Serve over pasta, rice or mashed potatoes and garnish with the fresh basil. Enjoy!