Heat oil in a medium saucepan over medium heat. Add garlic and saute for about a minute. 

Add the cream and chicken broth. Bring to a gentle simmer, then set heat to low and simmer for 8-10 minutes. The sauce will be thin enough to coat the back of a spoon on the thin side.

Place the chicken at the bottom of your crockpot—season with Italian seasoning, sea salt, and black pepper. 

Top with sun-dried tomatoes.

When the sauce is ready, turn the heat down to low.

Whisk in the Parmesan cheese, 1/4 cup at a time, until smooth.

Pour the sauce as evenly as possible over the chicken. 

Cook for 3-4 hours on High or 6-8 hours on low.

Remove the chicken from the slow cooker and set it aside. 

Turn the slow cooker on High, add the chopped spinach and stir for a few minutes until the spinach wilts.

Return the chicken to the slow cooker, spoon the liquid, spinach, and sun-dried tomatoes on top, or pour them over the chicken when you are ready to serve.