CrockPot Chicken Tortellini

Spray your slow cooker with olive oil (or a non-stick cooking spray).
Olive oil spray
Arrange the chicken breasts in a single layer on the bottom.
1 ½ lb chicken breast
Next, add the marinara sauce, garlic powder, onion granules, Italian seasoning mix, paprika, red chili flakes and chicken broth. Make sure the chicken is completely submerged in liquid.
2 cups marinara sauce
1 teaspoon garlic powder
1 teaspoon onion granules
1 teaspoon Italian seasoning mix
½ teaspoon paprika
¼ teaspoon red chili flakes
1 ½ cups chicken broth
Cook on LOW for 4 hours or until the chicken is cooked through. Use a meat thermometer to make sure the chicken has reached an internal temperature of 165°F.
Remove the chicken from the slow cooker and shred it with the help of two forks.
Return the chicken to the slow cooker, then add the tortellini, shredded cheese and cream. Stir well to combine and make sure the tortellini are completely covered by liquid.
1 lb cheese tortellini
1 cup mozzarella cheese
½ cup heavy cream
Cover the slow cooker and cook on LOW for 30 minutes until the tortellini are tender.
Stir in the spinach and continue to cook for another 10 minutes.
2 cups baby spinach
Next, stir in the grated Parmesan, adjust the seasoning to taste and serve immediately.
⅓ cup Parmesan cheese