**For Crockpot Honey Garlic Chicken:**

1. Place the chicken breasts in the bottom of the slow cooker.

2. In a medium bowl, whisk together honey, soy sauce, minced garlic, ketchup, dried basil, red pepper flakes, salt, and pepper until well combined.

3. Pour the sauce mixture over the chicken breasts, ensuring they are evenly coated.

4. Cover and cook on low for 4-5 hours, or until the chicken is fully cooked and tender.

5. Optional: Thicken the sauce by transferring it to a saucepan, bringing it to a simmer, and cooking until reduced. Serve over the chicken.

**For Crockpot Tuscan Chicken:**

1. Season the chicken breasts with salt, Italian seasoning, paprika, and black pepper. Place them in the slow cooker.

2. In a medium bowl, whisk together heavy cream, cornstarch, minced garlic, salt, and pepper until smooth.

3. Stir in chopped sun-dried tomatoes and Parmesan cheese.

4. Pour the cream mixture over the seasoned chicken breasts in the slow cooker.

5. Cover and cook on low for 3-4 hours, or until the chicken is cooked through.

6. Before serving, stir in chopped fresh spinach until wilted. Serve over pasta or rice.

**For Melt-in-Your-Mouth Slow Cooker Chicken:**

1. In a small bowl, combine sea salt, black pepper, cumin, paprika, Italian seasoning, and garlic powder.

2. Season both sides of the chicken breasts with the spice mixture and place them in the slow cooker.

3. In a medium bowl, whisk together cream of mushroom soup, Italian salad dressing, sour cream, Parmesan cheese, flour, and malt vinegar (if using) until well combined.

4. Pour the mixture over the seasoned chicken breasts in the slow cooker.

5. Cover and cook on low for 6 hours.

6. Shred the chicken in the slow cooker using two forks. Serve over cooked angel hair pasta.