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Season the bottom of the crockpot with salt, pepper, onion powder, garlic powder, and Italian seasoning.
Add the chicken breasts on top of the seasonings.
Season the chicken with the same seasonings.
Add half a jar of sun-dried tomatoes and crushed red pepper flakes.
Pour in the 24 oz jar of marinara sauce.
Add the pint of heavy cream.
Cover and cook on high for 3-4 hours or low for 6-8 hours.
Remove the chicken, shred it, and return it to the crockpot.
Stir in the 25 oz bag of frozen cheese ravioli and the bag of frozen spinach.
Cover and cook for another 30-45 minutes on high until the ravioli is heated through.