Season chicken breasts evenly on both sides with kosher salt and black pepper. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add chopped shallot and crushed garlic, sautéing for about 2 minutes until fragrant and softened but not browned.

Push the aromatics to the side of the skillet and add the seasoned chicken breasts. Sear for 2-3 minutes per side until golden brown. Sprinkle with onion powder and Italian seasoning during searing.

Transfer the seared chicken and all pan drippings to your slow cooker, arranging the chicken in a single layer.

Add sun-dried tomatoes, chicken broth, and optional chili oil or red pepper flakes. Cover and cook on LOW for 4-6 hours until the chicken reaches an internal temperature of 165°F (74°C).

After 3.5-5.5 hours of cooking (or 30 minutes before target completion time), whisk together cornstarch and 2 tablespoons of water to create a smooth slurry. Stir this into the sauce to thicken.

Once cooking is complete, turn off the heat and stir in grated Parmesan and blended cottage cheese until the sauce is silky smooth.

If the sauce seems too thick, add 2-3 tablespoons of chicken broth. Return chicken to coat thoroughly, let rest for 5 minutes, then serve immediately garnished with fresh chopped basil.