Slow cooker marry me chicken

Slice and dice the onions and garlic; set aside. Season the chicken breasts on both sides.

Sear the chicken in a skillet a few minutes until golden on both sides; take it out.

Cook the onions and garlic in the same skillet a few minutes for colour, then add a little stock to release the brown bits. Set aside.

Whisk the chicken stock, heavy cream, chicken gravy mix and spices together.

Put the chicken and its juices in the slow cooker; add the onion mixture, the sun-dried tomatoes and the stock mixture.

Cover and cook on high for four hours or low for eight, until the chicken falls apart. Shred it with tongs in the pot.

Add a couple handfuls of baby spinach, cover and cook on high about five minutes, until wilted.

Serve over boiled tortellini tossed with Parmesan and butter, with more Parmesan on top.