In a large skillet over medium-high heat, add a drizzle of olive oil. Once hot, add diced boneless, skinless chicken and cook until lightly browned, about 5-7 minutes.

Add chopped onions, minced garlic, and bell peppers, sautéing for another 3-4 minutes until the onions become translucent.

Transfer the sautéed chicken and vegetable mixture into your slow cooker. Pour in a generous amount of chicken broth and sprinkle in preferred seasonings. Stir gently to combine.

Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours.

With approximately 30 minutes left, stir in the tortellini and heavy cream into the soup.

Ladle the soup into bowls and top each serving with shredded cheese.