In a medium pot, over medium heat, pour in heavy cream, broth and garlic. Bring to a slow boil, watching carefully. When it starts to boil, turn down to low and allow it to simmer for about 10 minutes.
While your cream mixture is boiling, place your chicken thighs in the bottom of a crockpot. Sprinkle on top of the thighs all of your seasoning.
Sprinkle your drained tomatoes on top of your chicken thighs.
Once your cream mixture has thickened slightly, slowly add your Parmesan cheese to the cream mixture until all of it is added. Stir and remove all lumps.
Slowly pour your cream mixture on the top of the chicken thighs.
Cook in your crockpot on low for approximately 6 hours. Serve over your choice of pasta substitute.