Add the butter, oil from the sun-dried tomatoes and garlic to a saucepan over medium heat. Sauté for about 20 seconds, making sure you don’t brown it. Then pour in the chicken stock and heavy cream, then simmer for about 8 minutes or until thickened. Stir in the parmesan cheese and continue simmering for another 3-5 minutes.
Add the chicken into the insert of your slow cooker and sprinkle the basil, oregano, parsley, salt and pepper over the tops.
Add the sun-dried tomatoes on top of the chicken, then pour the sauce over top and cook for 3 hours on high or 6 hours on low.
Remove the chicken and set it aside, then stir in the spinach and cover until wilted. Serve with the sauce poured over the top.