Spray slow cooker with a nonstick spray. Add chicken thighs to slow cooker.
Season chicken thighs with Sea salt, and black pepper, Italian seasoning, crushed red chili pepper flakes. Top chicken thighs with chopped sun-dried tomatoes.
For the cream sauce heat oil in a medium saucepan over medium heat. Add garlic and saute for about a minute, until fragrant.
Add the chicken broth and heavy whipping cream and bring to a boil. Reduce heat. Add freshly grated parmesan cheese and cook on low/medium stirring frequently.
Continue to simmer for about 10-12 minutes or until sauce thickens some.
Pour sauce mixture over chicken thighs in the slow cooker.
Cook on high for 3-4 hours or on low for 6-7 hours. Or until internal temperature reaches
Cook bacon in the oven or on the stovetop. Set aside for later
Before Chicken is finished boil pasts noodles if desired. I used the Organic Brown Rice & Quinoa Penne Pasta Gluten-Free Noodles.
Once the chicken is finished add chopped spinach and stir. Let sit for about 3-4 minutes or until spinach wilts.
Serve Tuscan Chicken and sauce over noodles and top with crumbled bacon pieces.