Instructions:
- In the slow cooker insert, combine the chicken broth, heavy cream, cream cheese cubes, minced garlic, Italian seasoning, oregano, and red pepper flakes. Stir until the cream cheese begins to break down slightly.
- Stir in the cooked diced chicken (if using), drained sun-dried tomatoes, and thoroughly dried spinach. Season lightly with salt and pepper.
- Pour the frozen tortellini directly into the liquid mixture. Gently stir everything just enough so the pasta is mostly submerged, but avoid vigorous stirring to prevent the pasta from breaking.
- Cover the slow cooker. Cook on LOW for 4 to 5 hours or on HIGH for 2.5 to 3 hours, until the pasta is tender and the sauce is thick and bubbling.
- Once cooked, stir in the freshly grated Parmesan cheese until melted and the sauce is creamy. Taste and adjust salt and pepper as needed.
- Let the mixture sit, uncovered, for about 10 minutes before serving. Garnish generously with fresh parsley and extra Parmesan.