Description
Creamy slow-cooked chicken, tender vegetables, and cheese tortellini come together in an easy comfort bowl finished with spinach and Parmesan.
Ingredients
1 1/2 lb boneless, skinless chicken breasts (or thighs)
4 cups low-sodium chicken broth
1 medium yellow onion, diced (about 1 cup)
2 medium carrots, peeled and sliced (about 1 cup)
2 ribs celery, sliced (about 1 cup)
4 cloves garlic, minced
2 tbsp tomato paste
1 1/2 tsp Italian seasoning
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes (optional)
4 oz cream cheese, cubed
1/2 cup heavy cream
20 oz refrigerated cheese tortellini
3 cups baby spinach
1 tbsp fresh lemon juice (optional)
1/3 cup grated Parmesan, plus more for serving
Instructions
Step 1: Add diced onion, sliced carrots, sliced celery, and minced garlic to a 6-quart slow cooker.
Step 2: Place chicken breasts on top of the vegetables.
Step 3: Whisk tomato paste into chicken broth, then pour into the slow cooker. Add Italian seasoning, salt, pepper, and optional crushed red pepper flakes.
Step 4: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and easy to shred.
Step 5: Transfer chicken to a plate, shred with two forks, and stir back into the slow cooker.
Step 6: Add cubed cream cheese. Cover and cook on HIGH for 10–15 minutes, then stir until fully melted and smooth. Stir in heavy cream.
Step 7: Stir in tortellini. Cover and cook on HIGH for 20–30 minutes, or until tortellini is tender.
Step 8: Stir in spinach and let it wilt for 2–3 minutes. Add lemon juice if using, taste, adjust seasoning, and serve topped with Parmesan.
Notes
For the best tortellini texture, add it only during the last 20–30 minutes of cooking.
Leftovers thicken as the tortellini absorbs broth; reheat with a splash of broth or water (start with 1/4 cup).
- Prep Time: 15 minutes
- Cook Time: 390 minutes