Pat the chicken breast fillets dry with paper towels. Season both sides generously with salt and black pepper, then sprinkle the dried Italian herb blend evenly over the surface. Make sure each piece is well coated with the seasoning.

Heat the unsalted butter and olive oil in a large pan over medium-high heat, or use the browning function on your slow cooker if it has one. Place the seasoned chicken breasts skin side down (if using skin-on) and pan fry until the surface is golden, about 2-3 minutes per side. If you’re browning the chicken in a separate pan, transfer it to the slow cooker after browning.

Turn the browned chicken breasts over and pour in the wine and water mixture (or chicken broth, if using that instead). Sprinkle over the sweet paprika, garlic powder, and chicken bouillon granules (only if using wine). Add the chopped sun-dried tomatoes around the chicken. These ingredients will infuse the chicken with rich flavor as it cooks.

Cover the slow cooker and set it to LOW. Cook for 90 minutes to 2 hours, or until the chicken reaches an internal temperature of 165°F (75°C) and is tender. If a thicker sauce is desired, mix the cornstarch with cold water to create a slurry and stir it into the sauce about 10 minutes before cooking is done. Allow the sauce to simmer and thicken for the final minutes. (I often skip the cornstarch if I'm using sour cream, since it already makes the sauce nice and creamy.)

Once the chicken is cooked through, push the chicken pieces to one side of the slow cooker. Stir in the sour cream or heavy cream into the sauce until it’s fully incorporated. Mix in the grated Parmesan cheese and chopped flat leaf parsley or basil. For extra richness, I like to use heavy cream and freshly grated Parmesan here—it really makes the sauce velvety.

Serve the creamy sun-dried tomato chicken hot over rice, noodles, or mashed potatoes as you prefer. Spoon plenty of sauce over the chicken and garnish with additional herbs if desired. Enjoy your meal!