Ingredients
Scale
- 1 pound (450g) chicken breasts, cubed
- 20 oz (565g) refrigerated tortellini
- 4 cups (950ml) chicken broth
- 1 cup (240ml) heavy cream
- 2 cups (60g) fresh spinach, chopped
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- Place cubed chicken breasts into the crockpot and season with garlic powder, Italian seasoning, salt, and pepper.
- Pour in the chicken broth and cook on low for 4 hours or until chicken is cooked through.
- Add tortellini to the crockpot during the last 30 minutes of cooking.
- Stir in heavy cream and chopped spinach, cooking for an additional 10 minutes until heated through and spinach wilts.
- Serve hot, garnished with grated Parmesan cheese and fresh herbs if desired.
Notes
- You can use fresh or frozen tortellini for convenience.
- Adjust the seasoning to taste, adding red pepper flakes for a spicy kick.
- This dish pairs well with a side salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 125mg