Place the chicken in the bottom of a 6 quart crock pot.
Top the chicken with the sun dried tomatoes, minced garlic, salt, pepper, Italian seasoning and paprika.
Pour the chicken broth top.
Cover and cook on low 6-8 hours or on high for 3-4 hours until the chicken is tender.
Remove the chicken from the crock pot and set aside.
Turn the crock pot to high and stir in the heavy cream and grated Parmesan Cheese. Heat for 10-15 minutes until the cheese is melted and heated through.
Return the chicken back to the crock pot.
Serve warm and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days. If your sauce is too thin, whisk together 2 Tablespoons Cornstarch with 2 Tablespoon water and then mix this slurry into the crock pot to thicken the sauce.