Add the chicken thighs, broth, drained sun-dried tomatoes, garlic paste, Italian seasoning, onion powder, and red pepper flakes to the crockpot.
Give it a quick stir.
Cover and cook on HIGH for 3 hours or LOW for 5 to 6 hours, until the chicken shreds easily.
Shred the chicken right in the pot with two forks.
If it was on LOW, switch it to HIGH.
Stir in the Boursin, heavy cream, tortellini, spinach, and Parmesan.
Cover and cook on HIGH for 20 to 25 minutes, until the tortellini is tender.
Season with salt and pepper and serve right away.
