Spray the inner pot of your slow cooker with olive oil.

Arrange the chicken breasts in a single layer at the bottom of the slow cooker.

Pour the marinara sauce over the chicken and sprinkle with garlic powder, onion granules, Italian seasoning, paprika, and red chili flakes. Add chicken broth.

Cover and cook on LOW for approximately 4 hours.

Remove the chicken and shred it using two forks.

Return the shredded chicken to the slow cooker and stir to coat with the sauce.

Add the tortellini, mozzarella cheese, and heavy cream. Stir to combine.

Cover and cook on LOW for an additional 30 minutes.

Stir in the baby spinach and cook for an additional 10 minutes.

Stir in the grated Parmesan cheese before serving.