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 hours or on low for 5 hours. Or until chicken internal temperature reaches 165 degrees.
Cook bacon in the oven, stovetop, or Air Fryer. Set aside for later.
Before Chicken is finished, boil pasta noodles if desired. You can use any Penne pasat but I use the Banza Chickpea Penne Pasta Gluten-Free Noodles for a healthy version.
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.