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Heat olive oil in a skillet over medium heat. Sear the chicken breasts on both sides. Season with salt and pepper. Remove and place in slow cooker.
Chop the onion and garlic. Add garlic and onion to the same skillet and saute for about a minute, until fragrant. Add sun-dried tomatoes and cook for another minute. Add the cream and bring it to a simmer, cook for about 5 minutes, or until thickened. Add to slow cooker.
Add chicken broth. Cover and cook on high for 3-4, until chicken is cooked though.
Add the spinach to the slow cooker and stir for a few minutes, until the spinach wilts.
Stir in parmesan cheese and serve.
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