Begin by cutting the chicken breast into large chunks, ensuring even cooking. Tear the sun-dried tomatoes into smaller pieces for better distribution.

Heat a skillet over medium heat, drizzle in some olive oil, add minced garlic, and sauté for about one minute until fragrant.

Transfer the sautéed garlic into the crockpot, followed by chicken, cream, broth, sun-dried tomatoes, and Italian seasoning. Stir to combine.

Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours without lifting the lid.

For a thicker sauce, blend a cup of the sauce until smooth and return it to the crockpot, stirring well.

Adjust seasonings and serve warm over rice, pasta, or with crusty bread.