Add chicken, aromatics and seasonings to the slow cooker

• Place the chicken breast, diced onion and shallot, minced garlic, Italian seasoning, oregano, garlic powder, onion powder and crushed red pepper in the slow cooker.
• Season with salt and pepper, then pour in most of the chicken broth.

Make the cornstarch slurry

• Combine the cornstarch with the remaining chicken broth and mix until smooth with no clumps.
• Pour the slurry into the slow cooker.

Cook the soup base

• Cover with the lid and cook until the chicken shreds easily.

Shred the chicken

• Remove the cooked chicken from the slow cooker and shred it.
• Set the slow cooker to low if it was cooking on high.

Whisk in the cream cheese

• Add the softened cream cheese to the broth and whisk until evenly incorporated with no clumps.

Add chicken, broccoli, parmesan and tortellini

• Return the shredded chicken to the slow cooker.
• Add the chopped broccoli, Parmesan and tortellini, then mix together.

Finish cooking

• Cover and cook on low until the broccoli is softened and the pasta is cooked.