Begin by seasoning the chicken thighs with salt, pepper, garlic powder, thyme, oregano, smoked paprika, and red pepper flakes.

Heat a tablespoon of olive oil in a large skillet over medium-high heat and sear the seasoned chicken thighs skin-side down for about 4 minutes.

In the same skillet, add a chopped onion and minced garlic cloves. Sauté for 2-3 minutes until the onion becomes translucent.

Pour in 1 cup of chicken broth while scraping the bottom of the skillet to release any flavorful bits. Stir in heavy cream, Parmesan cheese, and sun-dried tomato paste.

Transfer the seared chicken thighs into the crockpot and pour the creamy sauce over the top. Cook on low for 4 to 6 hours or on high for 2 to 3 hours.

Once cooked, let the dish rest, then garnish with fresh basil or parsley before serving.