Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and saute for about 1 minute, until fragrant.

Add the cream and chicken broth. Bring to a gentle simmer, then reduce to medium-low and simmer for about 10 minutes. The sauce will still be thin, but thicken enough to coat the back of a spoon.

Meanwhile, place the chicken in the bottom of your Crock Pot. Season with Italian seasoning, sea salt, and black pepper. Top with sun-dried tomatoes.

When the sauce has thickened a bit, turn down the heat to low. Whisk or stir in the parmesan cheese, 1/4 cup at a time, until smooth. Adjust salt to your taste if needed.

Pour the sauce evenly over the chicken in the slow cooker. Try to get as much sauce as possible on top of the chicken and less on the bottom.

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

Remove the chicken from the slow cooker and set aside. The sauce in the slow cooker will be thin due to liquid released by the chicken, but the top of the chicken should have a layer of sauce that sticks to it.

Turn the slow cooker on High, if it isn't already. Add the chopped spinach and stir for a few minutes, until the spinach wilts.

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