Season the chicken breasts with salt, pepper, garlic powder, onion powder, oregano, thyme, and red pepper flakes (if using).
Place the seasoned chicken in the crockpot.
Add the chopped sun-dried tomatoes on top of the chicken.
In a separate bowl, mix together the heavy cream and grated Parmesan cheese until well combined.
Pour the mixture over the chicken and tomatoes in the crockpot.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Once cooked, shred the chicken in the crockpot using two forks and stir to combine with the sauce.
Serve the chicken over pasta, rice, or with crusty bread, and garnish with fresh basil.