1. Season the chicken breasts with salt and coat in the Italian herbs. Heat a knob of butter in a large frying pan on a medium-high heat. Cook the chicken for 2-3 minutes each side, until browned but not cooked through. Remove from heat and set aside.

2. Add the wine, chicken stock, sun-dried tomatoes, garlic and paprika to the slow cooker, along with a pinch of salt. Nestle the browned chicken into the liquid.

3. Cover and cook on the high setting for about 2 ½ hours (or on low for 4-5 hours), until the chicken is tender and begins to fall apart.

4. Once the chicken is cooked, make a cornflour slurry by mixing the cornflour with 2 tablespoons of cold water. Add the cornflour slurry and cream to the slow cooker. Continue to cook for a further 30 minutes, until the sauce is thickened and warmed through.

5. Serve alone, or over pasta or mashed potatoes, and garnish with basil leaves.