The key to this dish lies in selecting the right ingredients—fresh, quality produce and pantry staples that build deep flavor over time. When I moved from England to the US, I learned to appreciate how ingredient quality can vary, so I always opt for fresh chicken and good-quality broth to make sure the slow cooker brings out the best in every bite. Don’t be shy about using fresh herbs if you have them on hand; they add a lovely brightness that complements the richness of the sauce.

• 1.5 pounds boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1 cup heavy cream or half-and-half (substitute with coconut cream for dairy-free)
• 1 (10-ounce) package cheese tortellini (fresh or frozen works well)
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 1 cup grated Parmesan cheese
• 2 cups fresh spinach, roughly chopped (optional but recommended)
• 1 teaspoon dried Italian seasoning or a mix of oregano and basil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil or butter