Season each chicken breast, smooth-side up, with black pepper.

Heat the oil in a large non-stick frying pan over a medium–high heat and add the chicken, seasoned-side down. Season with more black pepper. Fry the chicken for 2–3 minutes on each side, or until nicely browned. Transfer the chicken to a slow cooker pot.

Remove the pan from the heat and add the tomatoes, garlic, oregano, paprika and chilli flakes to the pan. Stir well then return the pan to a low heat and fry for a few seconds, stirring constantly. Add roughly half of the stock and bring to a simmer, stirring.

Pour the stock mixture carefully into the slow cooker with the chicken and then add the rest of the stock. Cover with a lid and cook on high for 3–4 hours.

Mix the cornflour with 1 tablespoon cold water in a bowl to make a smooth, runny paste. Stir in the cream until well combined.

Remove the lid of the slow cooker and stir in the cornflour mixture, followed by the Parmesan, taking care not to break up the chicken. Scatter the spinach leaves on top. Cover and cook on high for a further 10–15 minutes or until the spinach has wilted, the Parmesan has melted and sauce has thickened.

Divide the chicken breasts between four warmed plates or shallow bowls. Stir the sauce well and spoon over the chicken.

Serve with the rice, tagliatelle or potatoes and vegetables.