Season chicken with salt, pepper, and Italian seasoning and place in crockpot.

Whisk cream, broth, garlic, and Parmesan; pour over chicken.

Scatter sun-dried tomatoes on top. Cook on low 3–4 hours or high 1.5–2 hours, until chicken reaches 165°F.

Stir in spinach 10 minutes before serving so it wilts but stays bright. Shred chicken in sauce or serve whole.