Layer the Base: Place the chicken breasts in a single layer at the bottom of your 5-6 quart slow cooker. Scatter the diced onion and minced garlic over the top.

Add Liquids and Seasoning: Pour the chicken stock over the chicken. Sprinkle with the dried oregano, salt, and black pepper.

Slow Cook the Chicken: Cover the crockpot and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, until the chicken is cooked through and tender enough to shred easily.

Shred the Chicken: Carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the meat. It should fall apart with little effort.

Create the Cream Sauce: Return the shredded chicken to the slow cooker. Add the cubed cream cheese and the double cream. Stir gently until the cream cheese has completely melted into the liquid, creating a smooth, creamy sauce. This should take about 5-7 minutes.

Add Flavour Boosters: Stir in the freshly grated Parmesan cheese until it's fully incorporated. Then, add the chopped sun-dried tomatoes and the fresh baby spinach. Continue to stir until the spinach has wilted down into the sauce.

Cook the Tortellini: Add the fresh tortellini to the slow cooker. Gently stir to ensure it's coated in the sauce.

Final Cook: Place the lid back on and cook on HIGH for another 15-20 minutes, or until the tortellini is tender and cooked through. Be careful not to overcook it, as it can become mushy. What works best for me is checking it at the 15-minute mark.

Serve: Give everything one last gentle stir, taste, and adjust seasoning if necessary. Serve immediately, garnished with fresh chopped parsley.