Step 1

In a small bowl, whisk together the tomato puree and flour until smooth to create a paste.

Step 2

In the slow cooker pot, add the chicken stock, flour mixture, heavy cream, black pepper, oregano, paprika, and chili powder. Whisk until well combined.

Step 3

Stir in the sliced garlic and diced sun-dried tomatoes.

Step 4

Add the chicken breast cutlets to the slow cooker and submerge them in the sauce.

Step 5

Cover and cook on High setting for 3 hours or Low for 6 hours.

Step 6

Once done, garnish with grated Parmesan cheese, chopped fresh basil, and sliced cherry tomatoes.