Place the chicken at the bottom of a slow cooker. Add onion, garlic, sundried tomatoes, and 1 cup chicken broth. Add Greek yogurt and spices (except parsley) and mix to combine.
Cover the slow cooker and cook on low for 4-6 hours or until the chicken is tender and cooked through.
Shred the chicken in the slow cooker and stir into the cream sauce.
Serve the shredded chicken over pasta, rice, veggies, or mashed potatoes.
Sprinkle with freshly chopped parsley or basil before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Add a little water or milk before reheating if the sauce thickens too much.