Crockpot Chicken Parmesan Tortellini

1 jar (25.5 oz) tomato basil pasta sauce

2 c. chicken broth

1 teaspoon salt

1 lb boneless skinless chicken breasts, or tenderloins

1 20 oz. package refrigerated cheese-filled tortellini

1 c. shredded mozzarella cheese

1 T. butter

½ c. Italian style panko crispy bread crumbs

½ c. shredded Parmesan cheese

Shredded fresh basil leaves, optional

Spray large slow cooker with cooking spray, or use a liner. Mix pasta sauce, broth and salt in cooker. Add chicken. Cover; cook on low 3 to 4 hours, until chicken is done. Remove chicken to cutting board or bowl, and shred. Stir tortellini into crockpot. Cover. Cook on low for 15 minutes. Stir tortellini mixture; top with shredded chicken. Top chicken with mozzarella cheese. Cover and cook 10 to 15 minutes or until tortellini are tender and cheese is melted. In a 10-inch skillet, melt butter over medium heat. Add bread crumbs; cook and stir 2 to 5 minutes or until toasted. Sprinkle over mixture in slow cooker. Top with Parmesan cheese and basil. Serve with bread and garden salad, if desired.