Olive oil spray

1½ lb chicken breast (about 4 medium breasts)

2 cups marinara sauce

1 tsp garlic powder

1 tsp onion granules

1 tsp Italian seasoning mix

½ tsp paprika

¼ tsp red chili flakes

1½ cups chicken broth

1 lb cheese tortellini

1 cup shredded mozzarella cheese

½ cup heavy cream

2 cups baby spinach

⅓ cup grated Parmesan cheese

Salt and pepper to taste

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Spray the slow cooker with olive oil or non-stick cooking spray.
Place chicken breasts in a single layer at the bottom of the slow cooker.
Add marinara sauce, garlic powder, onion granules, Italian seasoning, paprika, chili flakes, and chicken broth. Stir gently to combine.
Cover and cook on LOW for 4 hours, until the chicken reaches an internal temperature of 165°F (74°C).
Remove chicken and shred with two forks.
Return shredded chicken to the slow cooker and add tortellini, mozzarella cheese, and heavy cream. Stir well to coat evenly.
Cover and cook on LOW for another 30 minutes, or until the tortellini are tender.
Stir in the baby spinach and cook for another 10 minutes until wilted.
Mix in grated Parmesan cheese, adjust seasoning, and serve hot.

Add sun-dried tomatoes or mushrooms for extra depth of flavor.

Use half-and-half instead of heavy cream for a lighter version.

Top with extra mozzarella for a gooey, cheesy finish.

To make it spicier, add more chili flakes or a dash of hot sauce.

Pair with garlic bread or a fresh green salad for a complete meal.