Cooker of Deliciousness

0 Season Chicken breasts and cook on med high heat in a little bacon grease or oil until 165 internal temp,  then remove and set aside.  Turn heat to low medium.
1 Wash and dice potatoes to desired size,  as well as onion.  Mince or chop garlic.
2 In at least a 6 qt dutch oven add a little more bacon grease or oil.  Begin to cook onions down on low medium heat.
3 After about 5 min add garlic and continue to cook another min or two until fragrant.
4 Add potatoes and tomato paste.  Pour in chicken broth.  Bring to a simmer and let cook for about 12-15 min to soften potatoes.
5 Now add sun dried tomatoes, black pepper, and Italian seasoning.
6 Simmer a couple more min while shredding chicken and cutting up fresh basil.
7 Add chicken and heavy cream and stir to combine before also adding fresh basil.
8 Lastly sprinkle in grated parmesan and stir until melted.  Enjoy!!