Pat chicken dry. Combine salt, pepper, onion powder, and Italian seasoning. Rub the mix evenly over the breasts.

Blend the cottage cheese until completely smooth and set aside. Measure Parmesan and chop basil.

Heat olive oil in a skillet over medium-high heat. Sear chicken for 1 to 2 minutes per side until lightly browned. Transfer the chicken to the slow cooker.

In the same skillet, reduce heat and add shallot. Cook for 1 to 2 minutes until translucent, then add garlic and cook for 30 seconds until fragrant.

Stir in sun dried tomatoes and chicken broth. Add chili crunch oil or red pepper flakes if using. Bring to a low simmer and scrape up any brown bits. Pour this mixture over the chicken in the slow cooker.

Cook on low for 3 to 4 hours or on high for 1.5 to 2 hours, until chicken reaches an internal temperature of 165°F and is tender.

Remove the chicken to a plate and keep warm. Whisk cornstarch into 2 tablespoons of cold water to make a slurry. Stir it into the slow cooker sauce. Cook on high for 5 to 10 minutes to thicken.

Turn off heat. Stir in blended cottage cheese and grated Parmesan until smooth. Return chicken to the sauce to coat. Sprinkle with chopped basil before serving.